Khao Soi (Thai Coconut Noodle Soup) Recipe
A flavorful and very addictive Northern Style Thai Coconut Curry Noodle Soup, called Khao Soi. Easy and fast, and so yummy. This simplified version uses store-bought red chili paste.
How to Make the Best Khao Soi (Thai Coconut Noodle Soup)
Khao Soi is a beloved Northern Thai specialty that combines rich coconut curry with tender noodles in one comforting bowl. This aromatic soup features a fragrant blend of lemongrass, turmeric, and Thai red curry paste simmered in creamy coconut milk, creating layers of flavor that are simultaneously warming and deeply satisfying.
What makes this dish so special is the balance of flavors—the sweetness of coconut milk, the heat from curry paste, the tang of lime, and the umami depth from fish sauce all come together harmoniously. It’s a complete meal in a bowl that’s impressive enough for guests but easy enough for a weeknight dinner.
The beauty of Khao Soi is its versatility. You can use chicken, prawns, or tofu as your protein, and the toppings are endlessly customizable. Traditional garnishes include crispy fried noodles, pickled mustard greens, fresh cilantro, and Thai basil, but feel free to add whatever fresh herbs and crunchy elements you have on hand.
Khao Soi (Thai Coconut Noodle Soup)
A flavorful and very addictive Northern Style Thai Coconut Curry Noodle Soup, called Khao Soi. Easy and fast, and so yummy. This simplified version uses store-bought red chili paste.
Ingredients
Noodles
Curry Base
Broth
Seasonings
Protein
Instructions
Prepare the Noodles
- Cook egg noodles according to package directions. If using rice noodles, place them in a large baking dish, pour boiling water over the noodles, and let them sit, stirring occasionally, until they are al dente.
Make the Curry Broth
- In a large pot, heat oil over medium heat. Add shallot, garlic, and lemongrass. Sauté until fragrant and golden, about 3-4 minutes.
- Add red curry paste, turmeric, yellow curry powder and cardamom. Sauté for 1 minute.
- Add the coconut milk, chicken broth, and kaffir lime leaves and bring to a simmer, stirring. Once gently simmering, add the fish sauce, sugar, soy sauce, and chili garlic paste.
Cook the Protein
- Add the chicken breasts (or prawns) and any quick-cooking veggies, and gently simmer covered, until cooked through. Chicken will take roughly 10-12 minutes, and prawns will take 3-4 minutes.
- If adding whole chicken breasts, shred and return to the soup, simmer two minutes.
Season and Serve
- Give a generous squeeze of lime. Taste, adding more lime, salt, pepper, or red curry paste if necessary. Find the balance between salty, sweet, acidic, and spicy.
- Divide cooked noodles into bowls and ladle the hot, flavorful soup over top.
- Top the bowls with pickled mustard greens, crispy noodles, fresh herbs (basil and cilantro), and lime wedges.
Notes
- I highly recommend doubling the broth for extra brothy soup.
- This dish is typically made with Chinese egg noodles, but you can substitute ramen noodles or even linguini.
- For crispy tofu, press and cube the tofu, then pan-fry until golden before adding to the soup.
- Kaffir lime leaves add wonderful flavor but are optional if you can't find them.
