Khao Soi Thai Coconut Noodle Soup Recipe

Introduction

Khao Soi is a beloved Thai coconut noodle soup known for its rich, creamy curry broth and tender chicken. This comforting dish combines fragrant spices with smooth coconut milk and perfectly cooked noodles, making it a warming meal any time of year.

Ingredients

• 1 can (14 oz) coconut milk
• 2 tablespoons Thai red curry paste
• 200 grams egg noodles
• 2 chicken breasts, sliced
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• 1 cup chicken broth
• Fresh lime wedges, for serving
• Chopped cilantro, for garnish

Instructions

1. Step 1: Heat the vegetable oil in a large pot over medium heat. Add the red curry paste and spices (turmeric and coriander), stirring until fragrant, about 1 minute.
2. Step 2: Pour in the coconut milk and chicken broth, then add the sliced chicken breasts. Simmer gently until the chicken is cooked through, about 10-12 minutes.
3. Step 3: While the soup simmers, cook the egg noodles according to package instructions. Drain and set aside.
4. Step 4: Stir fish sauce into the soup. To serve, place a portion of noodles in each bowl, ladle the coconut curry broth and chicken on top, then garnish with fresh cilantro and a squeeze of lime.

Tips & Variations

• Use crispy fried egg noodles as a topping for extra texture and authenticity.
• Swap chicken with beef or tofu for a different protein option.
• Add pickled mustard greens or shallots on the side for a classic Khao Soi accompaniment.
• If you prefer a milder curry, reduce the amount of curry paste to suit your taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the noodles separate and add fresh noodles when reheating broth to maintain texture. Reheat gently on the stove or in the microwave until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned noodles instead of fresh noodles?

Fresh or dried egg noodles work best for this dish, as canned noodles will alter the texture and flavor.

What if I don’t have Thai red curry paste?

You can substitute with a mild or medium curry paste you have on hand, but the flavor will vary. Adjust the quantity based on spice level. Adding a bit of ginger and garlic can help emulate the flavor.

Khao Soi Thai Coconut Noodle Soup Recipe

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4.5 from 128 reviews

Khao Soi is a comforting Thai coconut noodle soup featuring tender chicken simmered in a rich, fragrant curry coconut milk broth, served over soft boiled noodles. This delicious and creamy soup is spiced with traditional Thai curry paste and warming spices, making it a perfect dish for a cozy meal.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Soup Base

• 2 cups coconut milk
• 2 tablespoons Thai red curry paste
• 1 teaspoon curry powder
• 1 teaspoon turmeric powder
• 1 tablespoon vegetable oil
• 2 cups chicken broth

Chicken and Noodles

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 8 ounces egg noodles or wheat noodles

Garnishes (optional)

• Chopped cilantro
• Lime wedges
• Thinly sliced red onions
• Fried crispy noodles
• Chopped green onions

Instructions

1. Prepare the curry broth: In a large pot or skillet, heat the vegetable oil over medium heat. Add the Thai red curry paste, curry powder, and turmeric powder, stirring for about 1-2 minutes until fragrant to release the spices’ aroma.
2. Add coconut milk and chicken broth: Pour in the coconut milk and chicken broth, stirring to combine with the curry paste mixture. Bring the mixture to a gentle simmer.
3. Cook the chicken: Add the bite-sized chicken pieces into the simmering curry broth. Let the chicken cook for about 10-12 minutes or until fully cooked and tender, stirring occasionally.
4. Cook the noodles: While the chicken simmers, cook the egg noodles according to package instructions until al dente. Drain the noodles and set aside.
5. Combine and serve: Add the cooked noodles into the pot to warm briefly or serve the broth directly over the noodles in bowls. Garnish with optional toppings like chopped cilantro, lime wedges, sliced onions, and crispy fried noodles for added texture and flavor.

Notes

• You can substitute chicken with beef or tofu for variations.
• Use fresh herbs and lime juice to brighten the rich coconut broth.
• Adjust curry paste quantity to control the spice level.
• Fried crispy noodles add a crunchy texture contrast and are commonly served on top.

Keywords: Khao Soi, Thai coconut noodle soup, chicken noodle soup, coconut milk curry, Thai soup