Khao Soi (Thai Coconut Noodle Soup) (2024)

This Khao Soi recipe is rich, fragrant and delicious! It’s a Coconut Curry Noodle Soup that hails from Northern Thailand and can be made with chicken, shrimp, tofu, or our crispy tofu. Vegan-adaptable, GF. Watch the Video!

No Matter how hard the past, you can always begin again.~Buddha

This Thai Coconut Curry Noodle Soup recipe (called Khao Soi) and hails from the Northern part of Thailand (Chiang Mai) where the weather stays a bit cooler. It’sa godsendwhen time is short, or you are feeling a bit lazy, yetyou crave something warm, rich and spicy.

The coconut broth is fragrantand rich, coating the noodles well. And once the flavorful coconut soup base is made, what you put in the soup is up to you!

Why this recipe works!

• It is fast and easy! This simple recipe comes together in under 30 minutes!
• Adaptable. Use chicken, shrimp or tofu, or a a combo. Vegan adaptable!
• Cozy and warming! A rich soup, perfect for chilly nights.

Ingredients in Khao Soi

This simple version of Khao Soiis made even easier with store-bought red curry paste.

• Rice noodles, or Chinese egg noodles, or ramen noodles
• Protein: chicken, tofu, shrimp or prawns (or sub our crispy tofu)
• Coconut oil, peanut oil or olive oil
• Shallot, garlic cloves and lemon grass
• Thai Red Curry Paste (store-bought, I like this brand), more for spicier
• Spices: Ground turmeric or fresh turmeric root, yellow curry powder, ground cardamom
• Coconut milk– full-fat
• Chicken stock or veggie broth
• kaffir lime leaves
• Optional Veggies: red bell pepper, snow peas, or other quick-cooking veggies
• fish sauce– or make our vegan fish sauce
• soy sauce (perhaps reduce if using vegan fish sauce, or use to taste) or shrimp paste
• Brown sugar, palm sugar or an alternative substitute
• Chili garlic sauce (Sambal Olek)
• Fresh limes
• Optional Garnishes: fresh basil (Thai basil is best!) or cilantro, pickled mustard Greens (traditional), crispynoodles, bean sprouts, lime wedge, thinly sliced red onions or scallions.

How to make Khao Soi

1. Place rice noodles in a large baking dish, pour boiling water over the noodles and let them sit until they are softened, drain. Toss with a little oil to prevent sticking.
2. In a large dutch oven, heat oil over medium heat, saute shallot, garlic and lemongrass. until golden, about 3-4 minutes, then add the red curry paste, turmeric, curry powder, and cardamom, stirring for one minute.
3. Add the coconut milk, chicken broth and kaffir lime leaves and bring to a simmer, stirring. Once gently simmering add the bell pepper, fish sauce, sugar, soy sauce and chili garlic paste.
4. Add the prawns (or chicken or crispy tofu) and gently simmer until cooked.
5. Give a generous squeeze of lime. Taste, adding more lime/salt/ red curry paste if necessary. Find the balance between salty, sweet, acid and heat.
6. Divide the rice noodles into the bowls and ladle the flavorful soup over top- a bit easier to handle. Garnish with fresh basil, pickled mustard greens, crispynoodles, bean sprouts, thinly sliced red onion, lime wedges, or chopped scallions.

Variations of Khao Soi

• You can make this Thai Coconut Curry Noodle Soup vegan by using crispy tofu and vegan fish sauce, and swap in veggie stock for the chicken stock. You can add more veggies to the broth.
• You can make this with chicken breast, chicken thighs or with shrimp.
• Traditional Khao Soi is often topped with crispy noodles and pickled mustard greens,a garnish, which you can pick up at Asian Markets. The pickled mustard greens are especially nice here.

Serve Khao Soi with These Toppings!

• pickled mustard greens or stems (traditional)
• crispy ramen noodles (traditional)
• cilantro or Thai basil
• Lime wedges
• Bean sprouts

More Thai recipes you may like:

• 33+Easy Thai Recipes!
• Thai Green Curry Noodle Soup
• Easy to Make Pad Thai with Chicken Shrimp or Tofu
• Authentic Tom Kha Gai (Thai Coconut Chicken Soup)
• Thai Green Curry with Vegetables
• Instant Pot Thai Curry Chicken
• Thai Burrito with Peanut Sauce

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