Spring showers have been here, making everything exceptionally bright and green and lush. On rainy spring days like we’ve had these past few weeks, all I want to do is wrap myself up in a cozy blanket, curl up with a good book and slurp soup. Preferably with a little heat and some kind of noodle. This 15 Minute Thai Coconut Curry Noodle Soup is called Khao Soi, and hails from the Northern part of Thailand where weather stays a bit cooler. It’s a godsend when time is short, or you are feeling a bit lazy, yet you crave something warm and spicy. The coconut broth is fragrant and rich, coating the noodles well. And once the flavorful base is made, what you put in the soup is very adaptable. Today I’ve added prawns – but it’s delicious with tofu or chicken too, or even just veggies.
This simple version of Khao Soi is made easier with store-bought red curry paste. Of course you can make your own Khao Soi paste if feeling energetic, it’s really not very hard. But if pressed for time, the red curry paste works well too. I actually really love this with seared tofu, which does add a little more time to the recipe.
Also, meet my new favorite 2 quart pot. It’s light weight, enameled and durable, and very stylish –the perfect size for one or two. The handle is wood, so it never gets to hot to hold. Made by Dansk, the lid doubles as a trivet. One of my favorite things in my kitchen right now!
Hope you are having a beautiful week.
THAI COCONUT CURRY NOODLE SOUP (Khao Soi)
A flavorful and very addicting Northern Style Thai Coconut Curry Noodle Soup, called Khao Soi. Easy and fast, and so yummy.
Author: Sylvia Fountaine | Feasting at Home Blog
Recipe type: Main
Cuisine: Northern Thailand
- 4 ounces dry rice noodles
- 1-2 tablespoons coconut or vegetable oil
- 1 shallot finely diced
- 1 tablespoon fresh ginger, chopped or grated
- 2 garlic cloves, minced
- 2 tablespoons Thai Red Curry Paste ( store bought)
- ½ teaspoon turmeric - optional
- pinch cardamom- optional
- 1 can coconut milk
- 1 cup chicken broth ( or use water and one chicken bouillon cube)
- 1 thinly sliced red bell pepper ( optional- sub other veggies)
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 ½ tablespoons sugar, or alternative substitue
- 1 tablespoon chili garlic sauce (Sambal Olek)
- 8 oz. raw, peeled and deveined prawns ( or pan-seared cubes of tofu, or very thinly sliced raw chicken- or even leftover rotisserie chicken)
- 1 lime
- Garnish with fresh basil or cilantro, bean sprouts, scallions, or thinly sliced red onions.
- Notes: To bump up the flavorful coconut broth even more, add a 4 inch piece of lemongrass ( smashed) a few slices of galangal or a couple kefir lime leaves ( all optional)
- Place noodles in a shallow baking dish and boil enough to just cover them.
- While water is boiling, prep the shallots, ginger, garlic, red bell pepper, then get all other ingredients ready by the stove.
- In a medium pot, heat oil over medium heat.
- Add shallots and ginger. Saute until fragrant and golden, about 3 minutes. Add garlic and red curry paste. Fry for 1-2 minutes.
- Add the coconut milk, water and bouillon cube and bring to a simmer, stirring. Once gently simmering add the bell pepper, soy, fish sauce, sugar and chili garlic sauce.
- Add the prawns and gently simmer until cooked. Give a generous squeeze of lime. Taste, adding more lime / or salt if necessary.
- Drain the noodles. If serving the soup immediately, toss the noodles right into the pot and then serve.
- Alternatively, divide noodles into bowls, and ladel soup over top.
- Garnish with fresh basil, bean sprouts, thinly sliced red onion and chopped scallions.
- Notes- you can make the soup the day before and keep in the fridge, keeping the noodles separate ( they will swell in the soup) and simply reheat.