Khao Soi (Thai Coconut Noodle Soup) Recipe

If you have ever craved a dish that perfectly balances creamy richness, spicy warmth, and fresh, vibrant flavors, then you are going to absolutely love this recipe for Khao Soi (Thai Coconut Noodle Soup). This Northern Thai classic brings together tender noodles, a luscious coconut curry broth, and a mix of aromatic spices to deliver a comforting bowl that feels like a warm hug on a chilly day—or any day, really. Every spoonful is an adventure of textures and tastes, from the silky coconut milk to the crisp garnishes that add brightness. It’s one of those special dishes that not only satisfies hunger but also sparks joy, making it a beloved go-to for special family meals or cozy get-togethers with friends.

Khao Soi (Thai Coconut Noodle Soup) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is how straightforward and thoughtfully chosen the ingredients are. Each one contributes something essential, whether it’s the rich creaminess from the coconut milk, the earthy warmth from the turmeric, or the zing from fresh lime, creating a symphony of flavors that makes Khao Soi truly unforgettable.

  • 1 tablespoon coconut oil: Adds a subtle tropical aroma and helps soften aromatics without overpowering them.
  • 1 large shallot (finely diced): Provides a sweet, mild onion flavor that forms a perfect base.
  • 1 lemongrass stalk (bottom 4 inches, chopped): Imparts a citrusy brightness that wakes up the broth.
  • ½-inch piece fresh ginger (peeled and minced): Brings zing and warmth to the soup’s flavor profile.
  • 5 garlic cloves (minced): Essential for depth and a touch of pungency that can’t be skipped.
  • 2 tablespoons Thai red curry paste: The star spice blend that adds heat and complexity; adjust to your spice tolerance.
  • 1 teaspoon ground turmeric: Provides that signature golden hue and gentle earthy undertone.
  • ½ teaspoon curry powder: Layers additional spice complexity and warmth.
  • ½ teaspoon ground coriander: Adds a subtle citrusy and floral note that lightens the broth.
  • ½ teaspoon ground cardamom: Offers a fragrant, sweet spice that rounds out the curry’s aroma.
  • 1 (14-ounce) can full-fat coconut milk: The creamy foundation that makes this soup rich and comforting.
  • 1 cup vegetable or chicken broth: Balances the richness of the coconut milk and adds savory depth.
  • 4-5 kaffir lime leaves or zest of ½ lime (optional): Introduces a fresh citrus complexity if you enjoy bright notes.
  • 1 red bell pepper (thinly sliced, optional): Crunch and sweetness for added texture and color.
  • 2 tablespoons fish sauce: Provides authentic umami and saltiness; use vegan fish sauce if preferred.
  • 1-2 tablespoons soy sauce or tamari: Adds savory balance and a touch of soy depth.
  • 2 tablespoons brown sugar: Balances the spice and acidity with subtle sweetness.
  • 8–12 ounces protein of choice: Chicken breast or thighs, tofu cubes, shrimp, or firm white fish—pick your favorite!
  • 6–8 ounces rice noodles: Soft and silky noodles soak up that incredible coconut curry broth; Chinese egg noodles or ramen work beautifully as alternatives.
  • Lime wedges, thinly sliced shallots or red onions, fresh cilantro, Thai basil, sliced green onions, and chiles: These vibrant garnishes crank the flavor and texture up to absolute perfection.

How to Make Khao Soi (Thai Coconut Noodle Soup)

Step 1: Building the Aromatic Base

Begin by heating your coconut oil in a large pot over medium heat. When shimmering, toss in the finely diced shallots, chopped lemongrass, minced ginger, and garlic. The smells that start to fill your kitchen at this stage—fresh, bright, and inviting—are just a hint of the magic coming your way. Sauté gently while stirring for about 3 minutes until everything is fragrant and softened but not browned. This careful cooking releases all those wonderful aromas and builds a flavorful foundation for your soup.

Step 2: Layering in the Spices

Next, mix in the Thai red curry paste, turmeric, curry powder, ground coriander, and ground cardamom. Cook the mixture gently for 1 to 2 minutes, stirring constantly. This step is crucial—it allows the spices to bloom and fully release their flavors into the oil and aromatics before adding any liquid, intensifying the broth’s depth.

Step 3: Adding Liquids and Lime Leaves

Pour in the full-fat coconut milk and the vegetable or chicken broth, stirring everything together to combine. Add the kaffir lime leaves or a bit of lime zest if you’re using them—they add a fantastic citrusy note. Bring the whole pot to a gentle boil, then reduce heat and let it simmer softly for 3 to 4 minutes. This simmer allows flavors to marry beautifully and creates that creamy, fragrant broth Khao Soi is famous for.

Step 4: Preparing the Noodles

While your broth simmers, soak your rice noodles in boiling water until they’re perfectly al dente—a tender bite without mushiness. Drain them well and toss with a splash of oil to keep the strands from clumping together. This small step makes serving and eating your noodles a breeze.

Step 5: Enhancing Flavor and Adding Protein

Now stir the thinly sliced red bell pepper (if using) into the simmering broth along with fish sauce, soy sauce, and brown sugar. Then, add your choice of protein—whether it’s chicken, tofu, shrimp, or fish. Simmer until your protein is cooked through, which will vary: tofu or shrimp around 2 to 3 minutes, chicken or fish might take a bit longer. This step infuses the broth with delightful meaty or hearty notes, depending on your preference.

Step 6: Final Taste Adjustments

The magic in a bowl of Khao Soi lies in balancing those flavors perfectly. Sample your broth and adjust accordingly: add more fish sauce or soy sauce for saltiness, an extra dollop of curry paste for heat, a squeeze of lime juice for brightness, or a pinch of sugar for extra sweetness. This final tuning is what makes your soup uniquely yours.

Step 7: Serving the Soup

Divide the noodles into bowls and ladle the steaming, fragrant coconut curry broth over them until they’re nearly submerged. Don’t forget to top the bowls with your favorite garnishes—that final flourish that transforms a delicious soup into an unforgettable meal.

How to Serve Khao Soi (Thai Coconut Noodle Soup)

Khao Soi (Thai Coconut Noodle Soup) Recipe - Recipe Image

Garnishes

The garnishes are more than just decoration—they bring essential texture and punch to every bite. Fresh lime wedges add zesty brightness, thinly sliced shallots or red onions contribute a crisp bite, and herbs like cilantro and Thai basil offer fragrant freshness. Adding sliced green onions and chiles or serrano peppers brings heat and crunch. These elements create layers of flavor and a burst of color that make each spoonful exciting.

Side Dishes

Khao Soi holds its own wonderfully, but if you want to round out the meal, light and simple sides work best. Try a crisp cucumber salad dressed in rice vinegar, a small plate of pickled vegetables, or some jasmine rice to soak up every drop of that luscious broth. These sides add balance and let the soup shine while giving your palate refreshing contrasts.

Creative Ways to Present

For a fun twist, serve Khao Soi in vibrant bowls and offer toppings buffet-style so everyone can customize their own bowl, making it interactive and festive. You can also experiment with using egg noodles or ramen noodles instead of rice noodles for different textures. Garnishing with crispy fried shallots or crushed peanuts introduces a delightful crunch that surprises and delights with every bite.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. To keep noodles from getting soggy, store them separately if possible and combine just before reheating. This helps maintain that perfect noodle texture you worked hard for.

Freezing

Khao Soi freezes best if you separate the broth from the noodles and garnishes. Freeze the broth in containers for up to 2 months. When you’re ready, thaw overnight in the fridge, reheat gently, and add freshly cooked noodles and toppings. This method preserves the soup’s delicate flavors and textures beautifully.

Reheating

Reheat leftovers gently on the stove over low heat, stirring occasionally to avoid scorching. Add a splash of broth or water if it thickens too much. Add your noodles and fresh garnishes only after reheating to keep everything vibrant and texturally perfect.

FAQs

Can I make Khao Soi vegetarian or vegan?

Absolutely! Swap out the chicken or fish for tofu, and use vegetable broth along with vegan fish sauce or soy sauce to keep the soup vegan-friendly. The coconut milk and spices do all the heavy lifting for flavor, so it’s just as delicious without animal proteins.

What type of noodles is best for Khao Soi?

Rice noodles are traditional, bringing a light and slippery texture that contrasts wonderfully with the rich broth. However, Chinese egg noodles and ramen noodles are fantastic alternatives if you want a chewier bite or something heartier.

How spicy is Khao Soi traditionally?

Khao Soi is generally moderately spicy with a warming heat that comes from the red curry paste and fresh chiles. You can always adjust the amount of curry paste to suit your heat preferences, and toppings like lime and herbs help balance the spice.

Can I prepare Khao Soi broth in advance?

Yes, the broth can be made a day ahead to deepen the flavors even more. Just cool it completely and refrigerate. When you’re ready to serve, reheat and add fresh noodles and protein. This makes for a quick, flavorful meal on busy days.

What garnishes are essential for authentic flavor?

Lime wedges, fresh cilantro, Thai basil, sliced shallots or onions, and chilies give Khao Soi its characteristic bright and fresh finish. These garnishes balance the rich coconut curry and add exciting layers of flavors and textures.

Final Thoughts

Sharing this recipe for Khao Soi (Thai Coconut Noodle Soup) has been such a joy because it truly embodies everything wonderful about Thai cuisine: balance, warmth, and boldness, all wrapped up in one unforgettable bowl. I encourage you to give it a try, play with the ingredients a little to make it your own, and watch how it becomes a favorite in your household just as it is in mine. Once you’ve tasted this cozy, vibrant soup, I promise it’ll be a dish you return to again and again.

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Khao Soi (Thai Coconut Noodle Soup) Recipe

Khao Soi is a rich and aromatic Thai coconut noodle soup that features a creamy coconut milk broth infused with red curry paste and warm spices. This comforting dish combines tender protein options such as chicken, tofu, shrimp, or fish with soft rice noodles and a variety of fresh garnishes like lime, cilantro, and shallots, creating a vibrant and flavorful meal that’s perfect for any occasion.

  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Simmering
  • Cuisine: Thai
  • Diet: Halal

Ingredients

Scale

Broth and Aromatics

  • 1 tablespoon coconut oil (or vegetable, grapeseed, avocado, or peanut oil, plus more for noodles if needed)
  • 1 large shallot, finely diced (or ½ onion)
  • 1 lemongrass stalk (bottom 4 inches only, chopped)
  • ½-inch piece fresh ginger, peeled and minced
  • 5 garlic cloves, minced
  • 2 tablespoons Thai red curry paste (add more for extra spiciness)
  • 1 teaspoon ground turmeric (or 1 small piece fresh turmeric, grated)
  • ½ teaspoon curry powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cardamom
  • 1 (14-ounce) can full-fat coconut milk
  • 1 cup vegetable or chicken broth
  • 45 kaffir lime leaves or zest of ½ lime (optional)

Vegetables and Seasonings

  • 1 red bell pepper, thinly sliced (optional)
  • 2 tablespoons fish sauce (or vegan fish sauce, more to taste)
  • 12 tablespoons soy sauce or tamari (to taste)
  • 2 tablespoons brown sugar (or palm sugar or other sweetener)

Proteins (Choose one or combine)

  • 812 ounces boneless skinless chicken breast or thighs, thinly sliced
  • 812 ounces firm tofu, cubed
  • 812 ounces shrimp or prawns, peeled and deveined
  • 812 ounces firm white fish

Noodles and Garnishes

  • 68 ounces rice noodles (or Chinese-style egg noodles or ramen)
  • Lime wedges
  • Thinly sliced shallots or red onions
  • Chopped fresh cilantro
  • Chopped fresh Thai basil
  • Sliced green onions
  • Thai red chiles or serrano peppers, sliced

Instructions

  1. Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the finely diced shallots, chopped lemongrass, minced ginger, and garlic. Sauté gently, stirring frequently, until the mixture is fragrant and the shallots are translucent, about 3 minutes.
  2. Add Spices and Curry Paste: Stir in the Thai red curry paste, ground turmeric, curry powder, coriander, and cardamom. Cook gently for 1 to 2 minutes, allowing the flavors to blend and the spices to release their aroma.
  3. Add Liquids and Simmer: Pour in the full-fat coconut milk, vegetable or chicken broth, and add kaffir lime leaves or lime zest if using. Bring the broth to a gentle boil, then reduce the heat and let it simmer for 3 to 4 minutes to meld the flavors.
  4. Prepare Noodles: While the broth simmers, soak the rice noodles in boiling hot water until al dente, as per package instructions. Drain and toss the noodles with a small amount of oil to prevent sticking if desired.
  5. Add Vegetables, Seasonings, and Protein: Stir in the sliced red bell pepper, fish sauce, soy sauce or tamari, and brown sugar into the simmering broth. Then, add your choice of protein—chicken, tofu, shrimp, or fish—and stir to combine. Simmer until the protein is thoroughly cooked: tofu and shrimp will take 2 to 3 minutes, while chicken or fish may require longer.
  6. Adjust Seasoning: Taste the broth and adjust the seasoning as needed. Add more fish sauce or soy sauce for saltiness, extra curry paste for heat, a squeeze of lime for brightness, or additional sugar for sweetness.
  7. Assemble and Serve: Divide the prepared noodles into serving bowls. Ladle the hot coconut curry broth with protein and vegetables over the noodles until nearly submerged. Garnish with lime wedges, sliced shallots or red onions, fresh cilantro, Thai basil, green onions, and sliced chiles as desired. Serve immediately.

Notes

  • You can adjust the spice level by adding more or less Thai red curry paste according to your preference.
  • For a vegan version, use vegetable broth, vegan fish sauce, and tofu as your protein.
  • Egg noodles or ramen can be substituted for rice noodles for a heartier texture.
  • Kaffir lime leaves add a distinctive citrus aroma but can be omitted if unavailable; lime zest is a good substitute.
  • Leftover broth keeps well refrigerated for up to 3 days and tastes great reheated.
  • Ensure the protein is sliced thinly to ensure quick and even cooking in the broth.

Nutrition

  • Serving Size: 1 bowl (approximately 1.5 cups)
  • Calories: 420 kcal
  • Sugar: 6 g
  • Sodium: 850 mg
  • Fat: 25 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 22 g
  • Cholesterol: 60 mg

Keywords: Khao Soi, Thai Coconut Noodle Soup, Thai curry soup, coconut milk soup, Thai noodles, coconut curry, spicy noodle soup

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