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15 MINUTE THAI COCONUT NOODLE SOUP (KHAO SOI)

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15 Minute- Thai Coconut Curry Noodle Soup is FAST, FLAVORFUL & sooooo EASY! A rich fragrant broth w/ either shrimp, tofu or chicken! Vegan adaptable! 

Fast and flavorful, this 15 Minute Northern Style, Thai Coconut Noodle Soup called, Khao Soi is so easy to make! A rich fragrant broth w/ either shrimp, tofu or chicken. | www.feastingathome.com

No Matter how hard the past, you can always begin again. ~Buddha

This 15 Minute Thai Coconut Curry Noodle Soup is called Khao Soi, and hails from the Northern part of Thailand where the 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.

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.

Fast and flavorful, this 15 Minute Northern Style, Thai Coconut Noodle Soup called, Khao Soi is so easy to make! A rich fragrant broth w/ either shrimp, tofu or chicken. | www.feastingathome.com
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.
Fast and flavorful, this 15 Minute Northern Style, Thai Coconut Noodle Soup called, Khao Soi is so easy to make! A rich fragrant broth w/ either shrimp, tofu or chicken. | www.feastingathome.com
You can keep this Thai coconut soup vegan by using pan seared tofu and substituting vegan fish sauce.
Or you can swap out chicken for the shrimp. See recipe notes!
Fast and flavorful, this 15 Minute Northern Style, Thai Coconut Noodle Soup called, Khao Soi is so easy to make! A rich fragrant broth w/ either shrimp, tofu or chicken. | www.feastingathome.com
So comforting and flavorful!
Fast and flavorful, this 15 Minute Northern Style, Thai Coconut Noodle Soup called, Khao Soi is so easy to make! A rich fragrant broth w/ either shrimp, tofu or chicken. | www.feastingathome.com
Fast and flavorful, this 15 Minute Northern Style, Thai Coconut Noodle Soup called, Khao Soi is so easy to make! A rich fragrant broth w/ either shrimp, tofu or chicken. | www.feastingathome.com
 Hope you are having a beautiful week!
xoxo
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THAI COCONUT CURRY NOODLE SOUP (Khao Soi)

Fast and flavorful, this 15 Minute Northern Style, Thai Coconut Noodle Soup called, Khao Soi is so easy to make! A rich fragrant broth w/ either shrimp, tofu or chicken. | www.feastingathome.com

★★★★★

5 from 21 reviews

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
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 3-4 1x
  • Category: Main, soup, seafood
  • Method: stove top
  • Cuisine: Northern Thailand
Scale

Ingredients

  • 4 ounces dry rice noodles
  • 1 tablespoon coconut or olive oil
  • 1 large shallot finely diced
  • 1 tablespoon fresh ginger, chopped or grated
  • 2 garlic cloves, minced
  • 2 tablespoons Thai Red Curry Paste (store bought), more for more spicy
  • 1/2 teaspoon turmeric – optional
  • pinch cardamom- optional
  • 1  14 ounce 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- or vegan fish sauce
  • 2 tablespoons soy sauce ( perhaps reduce if using vegan fish sauce, or use to taste)
  • 2– 2 ½ tablespoons brown sugar, palm sugar or alternative substitute
  • 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 leftover baked chicken or rotisserie chicken)
  • 1 lime
  • Garnish with fresh basil or cilantro, bean sprouts, scallions, or thinly sliced red onions.

Instructions

  1. Place noodles in a shallow baking dish and boil enough water 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.
  2. 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 and broth and bring to a simmer, stirring. Once gently simmering add the bell pepper, soy, fish sauce, sugar and chili garlic sauce.
  3. Add the prawns and gently simmer until cooked. Give a generous squeeze of lime. Taste, adding more lime / or salt if necessary.
  4. Drain the noodles. If serving the soup immediately, toss the noodles right into the pot and then serve.
  5. Alternatively, divide noodles into the bowls and ladel the flavorful soup over top.
  6. Garnish with fresh basil, bean sprouts, thinly sliced red onion and chopped scallions.

Notes

To bump up the flavorful coconut broth even more, add a 4 inch piece of lemongrass (smashed) a few slices of galangal and/ or a couple kefir lime leaves ( all optional but yummy!)

Feel free to make the soup broth  the day before and keep in the fridge, keeping the noodles separate ( they will swell in the soup) and simply reheat.

To bump up the heat, add more red chili paste or or chili sauce, or a few thinly sliced fresh chilies ( as a garnish)

Keywords: curry noodles, thai noodle soup, thai curry noodles, THAI COCONUT CURRY NOODLE SOUP, Khao Soi, thai curry noodles

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Comments

  1. ARIEL says

    May 30, 2016 at 8:15 am

    Awesome recipe – I added a chunk of galanga and a few lime leaves and it was perfection. Thank you so much for a great recipe!

    Reply

  2. LIBRADA says

    May 31, 2016 at 2:29 am

    Absolutely fabulous!!! Because fresh lemon grass wasn’t available, I used the tube lemon grass. You need triple the fresh. But oh so yummy!

    Reply

  7. Olga says

    June 13, 2016 at 2:27 pm

    Can’t believe that things that tasty can be that quick and easy to make! My husband and I LOVED this soup, and I can’t wait to make it again (and finish the leftovers!). A life-saver for a busy day. Thank you so much!

    ★★★★★

    Reply

  8. Dan says

    June 15, 2016 at 8:51 am

    Tried this recipe today and it was just perfect! Made it with chicken and my boyfriend and I loved it! It’s tasty, it’s flavourful and most importantly – it’s super quick!
    Thanks for sharing. Will cook it again!

    ★★★★★

    Reply

  10. Tracy says

    October 5, 2016 at 6:29 am

    This looks delicious! I’ve been pinning some of your older recipes this morning to make soon. Wondering if I can sub in soy milk for the coconut? I’m not a fan of the taste.

    Reply

    • Sylvia Fountaine says

      October 5, 2016 at 7:28 am

      I’m not sure? Give it a try…and report back…I’m really curious. I think that soy milk may not feel “thick” enough in the mouth, it lacks the fat content and the sweetness….so it may not translate well….I guess these are my concerns. You never know until you try though. 😉

      Reply

  13. Chelsea @ Chelsea's Healthy Kitchen says

    January 11, 2017 at 5:19 pm

    Made these tonight for dinner with half the amount of soy sauce, fish sauce, and sugar, and it still tasted great! I used light coconut milk though, so I find it doesn’t need as much added salt as full fat coconut milk to balance out its richness.

    Definitely a keeper recipe to make again!

    Reply

  14. Liz says

    January 13, 2017 at 1:59 pm

    It’s so delicious… but I found it took longer for me to prep. Just gathering everything out of the fridge and cupboard took over 5 minutes and then chopping and getting it all ready took longer than 10. But cooking was right on and the extra time was certainly worth it, as it turned out just like you’d get at a Thai restaurant. I added the lemon grass, lime leafs, and the cardamon and turmeric! Topped with sprouts, cilantro, and green onions. It’s on the spicy side so I might take down the Sambal Olek to half. But we ate it all up!! Thanks, Sylvia. I just love everything I’ve made from your site. And I only found it a few weeks ago!

    Reply

  17. Katie says

    September 18, 2017 at 8:30 pm

    Made this tonight and I swear I could feel it healing our sick family on this rainy fall day- it was so perfect! Took my husband and I right back to our honeymoon in Thailand. My 3 year old kept asking for more, blew me away!

    Reply

  18. Limor says

    October 1, 2017 at 4:09 pm

    To quote my husband, “this may be the best thing you’ve ever made.” (Bar is low for Asian food). I couldn’t find samaba oleke at my Whole Foods, but the dish was fine without it. Added tofu that I pan fried and sweet potato that I quickly cooked up in the microwave. Definitely a keeper!!

    ★★★★★

    Reply

  20. Em says

    November 4, 2017 at 4:46 pm

    Every single thing I try on this website works out!!! This soup was simple, completely filling and satisfying and my family loved it!!!

    ★★★★★

    Reply

  23. ashley phoenix says

    November 15, 2017 at 3:25 pm

    Not only did I LOVE this recipe…….my picky 13 year old who doesn’t like anything, LOVED this recipe!
    I will make this numerous times over the next fall/winter months! I did add an additional 2 cups broth. ( I used chicken bone broth to add extra nutrients) I added rotisserie chicken for my 9 year old, tofu for my 13 year old while my spouse and I enjoyed the addition of shrimp. By the way, it’s the first time I have ever felt compelled to leave a review…..this was AWESOME and EASY! I’m already looking forward to making it again and plan to have it as our winter staple go to meal!

    ★★★★★

    Reply

  25. Theresa says

    December 7, 2017 at 5:18 pm

    Loved this recipe and easy though it took me longer then 15 minutes :-)… reminds me of dish I loved and ate all the time at a friends house when I was younger. Happy happy memories!

    ★★★★★

    Reply

  26. Monique Plante says

    January 13, 2018 at 7:35 am

    Sylvia’s site is now becoming a fast favorite in our household with unique dishes that we adore. This one is the first one I made without any help from the chef in the house and found it so fast and easy to make. We didn’t have a couple of the ingredients on hand but had everything else and I encourage everyone and anyone who loves Thai recipes to try this one. We ate it up so quickly. I loved the spicy kick to it without it being overwhelming so. Sylvia your site is a welcome quick diversion in our home as to what we are cooking next.
    Thank you for such amazing recipes! m.

    Reply

  27. Sandra says

    January 14, 2018 at 4:59 pm

    Excellent. I made it with shrimp. Everybody loved it
    Thank you Sylvia
    Any nutrition / calorie information ?
    Thanks

    ★★★★★

    Reply

  28. Sandra Frederick says

    January 29, 2018 at 4:53 pm

    This is amazing. I live in Louisiana and had some leftover boiled shrimp, Cajun style. The seasoning in the shrimp added a spiced touch. Quick and easy,

    Reply

  29. Cath says

    March 18, 2018 at 10:12 am

    Putting this recipe together now. Can I use soba noodles?
    The taste thus far is amazing. Can’t wait to tuck into this and to make it again.

    Reply

  32. Lori says

    April 5, 2018 at 6:47 pm

    Super delicious, quick and easy! I used veggie broth, cut back on the red curry paste and Sambel Olek to appease those among us who can’t handle the heat and served it with baked tofu for some and leftover chicken for others. The whole family loved it!!!

    ★★★★★

    Reply

  33. Caroline says

    May 12, 2018 at 7:45 pm

    Hi Sylvia, I can not believe how tasty this soup is and that I made it at home. AMAZING! And I have been to Thailand and able to taste the food over there. I was lucky enough to find some Kafir lime leaves at the grocery store and they really added even more flavour. My shrimps could have been a bit less cooked but the entire meal was divine. You are a master! I am so glad that I have found your website. I look forward to trying all your other recipes. Thanks a lot! Caroline

    ★★★★★

    Reply

  34. Mirella says

    May 17, 2018 at 7:52 am

    Amazing recipe !!! My whole family loved it specially my little 5 year old boy !!!
    I added lime leaves , and lemon grass . I used only 1 tbsp of fish sauce .
    I used fresh veggies on the side , so we can just add some baby corn , coriander , sugar snaps and bean sprouts . I didn’t use cardamon and turmeric ! My husband is adding it to his list of favorites ❤️

    Reply

  35. Annette says

    August 13, 2018 at 5:04 am

    This was delicious and very popular in my house, I added all extra ingredients you suggested – think I’ll make my own thai red curry paste next time! thanks for such incredible recipes. It’s great to try new recipes and for the result to be so delicious every time !

    ★★★★★

    Reply

  36. Theresa says

    September 2, 2018 at 3:52 pm

    This is definitely a keeper! Delicious and comes together so quickly. Highly recommend adding Thai basil at the end. I doubled the recipe so we can have lunch leftovers. I used both shrimp and tofu in our soup. I also had an extra jalapeno pepper and added that. As always, Sylvia created another tasty, quick recipe that the whole family enjoyed!

    ★★★★★

    Reply

  37. Debra Fontaine says

    October 16, 2018 at 7:14 pm

    Thank you for this fantastic recipe! My hubby and I now live in Mexico, a tiny fishing village on the Sea of Cortez where Asian food isn’t available. We are in the midst of shrimp season so this was a perfect match☺️ I hope you’ll take a look at your soup on my Instagram page
    Lilnippersfoodadventures

    Reply

  38. Elizabeth van Noort says

    January 16, 2019 at 5:59 pm

    I made this soup for dinner tonight, I added dried mushrooms, fresh mushrooms, and bok choy, my husband said “this is the best soup, you can make this one again.”

    Reply

  39. Emily says

    February 13, 2019 at 2:27 pm

    Awesome recipe that can be changed a little! I’m a poor student but I was able to make this with the vegies and spices I had at home! Very yummy and will be used for luncn as well!

    ★★★★★

    Reply

  41. Pete says

    March 7, 2019 at 8:35 pm

    How do you crank up the heat but maintain a great tasting dish like in good thai restaurants? I like my food spicy-extra hot.

    ★★★★★

    Reply

  42. Teo Ai Li says

    May 6, 2019 at 6:43 am

    Hi! I need help! I want to cook this for dinner for 4 pax tom night. Do I double or triple the portion? Is 4oz noodles equal to 115gm? Thanks

    Reply

    • Sylvia Fountaine says

      May 6, 2019 at 8:13 am

      Yes, 115 grams = 4 ounces.Normally I would say double, but if they are big eaters, or you want leftovers perhaps I would triple? Good luck and let me know how it goes! 🙂

      Reply

  43. Anya says

    May 15, 2019 at 6:47 pm

    Sylvia, your recipes are so well written that every one I tried so far came out perfect unlike most blogs! This is especially important to me when I’m cooking Mexican or Asian dishes since I’m not that familiar with spices and flavors.

    This one is a keeper that I will stick into my Pinterest board as a fave! I have made it now three different times, once as vegan option and twice with chicken. I just put all the ingredients into my stove top Lagostina pressure cooker and 15 min later I have a perfect chicken soup! (I wouldn’t recommend cooking shrimp that long). Some of the veggies we’ve put into it are: turnips, bell peppers, shiitake mushrooms, sweet potatoes or carrots, regular potatoes (then I skip the noodles).

    ★★★★★

    Reply