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Khao Soi (Thai Coconut Noodle Soup) Recipe

Khao Soi (Thai Coconut Noodle Soup) Recipe
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★★★★★

5 from 17 reviews

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.

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
  • 4–5 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)
  • 1–2 tablespoons soy sauce or tamari (to taste)
  • 2 tablespoons brown sugar (or palm sugar or other sweetener)

Proteins (Choose one or combine)

  • 8–12 ounces boneless skinless chicken breast or thighs, thinly sliced
  • 8–12 ounces firm tofu, cubed
  • 8–12 ounces shrimp or prawns, peeled and deveined
  • 8–12 ounces firm white fish

Noodles and Garnishes

  • 6–8 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

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

Find it online: https://flavorsbymaya.com/khao-soi-thai-coconut-noodle-soup-recipe/