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Home » Fresh and Healthy » 15 MINUTE THAI COCONUT NOODLE SOUP (KHAO SOI)

May 29, 2016 Adaptable Recipes

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 25 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
  • 2 tablespoons fresh chopped lemongrass
  • 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)
  • 4–6 kefir lime leaves ( optional, but delicious!)
  • 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  tablespoons brown sugar, palm sugar or alternative substitute
  • 1 tablespoon chili garlic sauce (Sambal Olek)
  • 8 oz. raw, peeled and deveined prawns ( or crispy tofu, or very thinly sliced raw chicken- or leftover baked chicken or rotisserie chicken)
  • 1 lime
  • Garnish with fresh basil ( Thai basil is best!) 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 lemongrass. Saute until fragrant and golden, about 3 minutes. Add garlic and red curry paste. Fry for 1-2 minutes. Add the coconut milk , broth and kefir lime leaves 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 ( or chicken or tofu)  and gently simmer until cooked. Give a generous squeeze of lime. Taste, adding more lime/salt/ red curry paste 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  few slices of galangal!

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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Categories: Adaptable Recipes Tags: broth based soups, coconut recipes, soup recipes, thai recipes

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Comments

  1. Almasa says

    October 22, 2019 at 5:51 am

    This recipe is amazing, thank you so much!! Though bit of user error – I’ve made it twice and both times I’ve managed to overcook the prawns. I tried to avoid it the second time by only adding them in for 1-2 mins before taking the pan off the heat but they still overcooked in the broth (ended up tightly curled and tasted a bit rubbery). Any idea what I’m doing wrong?

    ★★★★★

    Reply
    • Sylvia Fountaine says

      October 23, 2019 at 12:21 pm

      Are your prawns frozen or fresh? Also small prawns cook much faster than large ones.

      Reply
      • Almasa says

        October 24, 2019 at 3:15 am

        Fresh ones, though the only ones I can find come already de-veined and de-shelled.. They are pretty small too so I’ll try reduce the cooking time further.

        Reply
        • Sylvia Fountaine says

          October 24, 2019 at 11:54 am

          So I usually use 16-21 size ( 16-21 prawns per pound) which are pretty large. Yes, if smaller, reduce cooking time. As soon as they turn pink, they are done. If tightly curled, overdone.

          Reply
  2. Kimberlee says

    October 17, 2019 at 8:18 pm

    This recipe was really good and so flavorful! Loved the light kick of chili and the lime. I had most of the ingredients in my pantry already so this made a nice quick week night dinner. Thank you!

    ★★★★★

    Reply
    • Sylvia Fountaine says

      October 17, 2019 at 11:16 pm

      Great to hear- thanks!

      Reply
  3. Roxanne says

    October 17, 2019 at 8:14 pm

    Made this tonight with veggie broth and baked tofu. It was as quick to prepare as stated and non-veg hubby enjoyed and said its a keeper. Spring rolls would be a great side. Very yummy

    ★★★★★

    Reply
    • Sylvia Fountaine says

      October 17, 2019 at 11:16 pm

      Great to hear- thanks!

      Reply
  4. Annalis says

    October 10, 2019 at 9:48 pm

    This recipe was awesome, even with the substitutions I had to make because I didn’t want to drive to the store. I used 1 tsp yellow curry powder instead of red curry paste, oyster sauce instead of fish sauce, 1/4 of a white onion in lieu of shallot, and sriracha in place of chili oil and it was still amazing.

    ★★★★★

    Reply
    • Sylvia Fountaine says

      October 12, 2019 at 4:07 am

      I’m so happy you liked it! Thanks for sharing your adaptations! Helpful!

      Reply
  5. 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
    • Sylvia Fountaine says

      May 15, 2019 at 9:35 pm

      Glad to hear and thanks so much, appreciate it!

      Reply
  6. Teo Ai Li says

    May 06, 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 06, 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
  7. Pete says

    March 07, 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
    • Sylvia Fountaine says

      March 12, 2019 at 10:03 am

      Try adding more red chili paste!

      Reply
  8. george says

    February 20, 2019 at 6:26 pm

    Delicious, fragrant, spicy.

    ★★★★★

    Reply
  9. 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
  10. 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
  11. 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
    • Sylvia Fountaine says

      October 17, 2018 at 7:12 pm

      Hi Debra! thanks so much and I am glad you liked it!

      Reply
  12. Theresa says

    September 02, 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
    • Sylvia Fountaine says

      September 03, 2018 at 3:22 pm

      Thanks so much Teresa, glad you liked it!

      Reply
  13. 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
  14. 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
  15. 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
    • Sylvia Fountaine says

      May 13, 2018 at 7:18 am

      Thanks Caroline, I very much appreciate your comment and feedback! Very helpful. Yes the kefir lime is divine!

      Reply
  16. Lori says

    April 05, 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
  17. Jen says

    April 02, 2018 at 11:05 am

    Made this for lunch, hubby and I both loved it!! Great recipe.

    ★★★★★

    Reply
  18. Nick says

    March 19, 2018 at 8:53 pm

    Wow. Incredible. Thank you for sharing this. Simple, healthy, and fun.

    ★★★★★

    Reply
    • Sylvia Fountaine says

      March 21, 2018 at 4:09 pm

      Glad you enjoyed it Nick!

      Reply
  19. 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
    • Sylvia Fountaine says

      March 18, 2018 at 1:14 pm

      Yes, of course!

      Reply
  20. 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
  21. 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
  22. 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
    • Monique Plante says

      January 13, 2018 at 7:37 am

      Ooops, this is a 5 star recipe for sure!

      ★★★★★

      Reply
    • Sylvia Fountaine says

      January 13, 2018 at 10:26 am

      Awww, you are so sweet, Im so happy you are enjoying the recipes and website! This is a particularly easy and tasty one, glad you tried it out! Have a great weekend Monique!

      Reply
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Hi, I'm Sylvia! PNW Chef & 2018 Saveur Blog Awards Finalist!
Welcome to FEASTING AT HOME where you'll find delicious, healthy, VEGGIE-DRIVEN recipes with tips and tricks from a chef's home kitchen. A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. Join us! >> More

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