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 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.
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.
Hope you are having a beautiful week.
PrintTHAI 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.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 3-4
- Category: Main
- Cuisine: Northern Thailand
Ingredients
- 4 ounces dry rice noodles
- 1 coconut or olive oil
- 1 shallot finely diced
- 1 tablespoon fresh ginger, chopped or grated
- 2 garlic cloves, minced
- 2 tablespoons Thai Red Curry Paste ( store bought)
- 1/2 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 leftover rotisserie chicken)
- 1 lime
- Garnish with fresh basil or cilantro, bean sprouts, scallions, or thinly sliced red onions.
Instructions
- 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.
- 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.
- 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 the bowls and ladel the flavorful soup over top.
- 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 or a couple kefir lime leaves ( all optional)
Feel free to make the soup the day before and keep in the fridge, keeping the noodles separate ( they will swell in the soup) and simply reheat.
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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!
Such a great idea…love that you added it. I will adjust the recipe to include. 🙂
Absolutely fabulous!!! Because fresh lemon grass wasn’t available, I used the tube lemon grass. You need triple the fresh. But oh so yummy!
Perfect!
This looks so delicious and simple! I love your photos too 🙂
Thanks so much Natasha!
Yum! Will definitely be trying this out soon. Thanks so much for sharing!
xx, R @ The Girl in Polka Dots
http://www.thegirlinpolkadots.com
Wow this looks so amazing, and I can’t believe it’s so quick and easy to make!!
★★★★★
Have to try this one as well! (:
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!
★★★★★
Oh that is great!! Glad you guys enjoyed!
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!
★★★★★
I’m happy you liked it! thanks!
This meal looks great! I added it to my to make list.
great! Let us know what you think!
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.
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. 😉
Made it this afternoon. Awesome and so simple. This. Is definitely a keeper.
★★★★★
Yay! So Happy you liked it!
This looks so yummy! As it’s colder now where I am and I always lack time I think I’m gonna have to make this soon!
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!
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!
Delicious! Next time might add lime leaves to pot, but will be making this again ?
A great addition, indeed!
are the noodles precooked if so for how long ?
They are dry, uncooked noodles. Pour the boiling water over them.
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!
Yay Katie! Glad you and your family enjoyed!!!
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!!
★★★★★
Je suis toujours d’accord pour du thaï . Chris 06
Every single thing I try on this website works out!!! This soup was simple, completely filling and satisfying and my family loved it!!!
★★★★★
This is the best comment ever- makes me so happy!!! thanks and glad they are working out!!!
Deeelicious! Perfect!
Delicious! Perfect!
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!
★★★★★
Looks excellent! Really love the construction of this dish; will try it out as soon as poss.
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!
★★★★★
yay! Im so happy it brought you good memories. It will go faster the second time around. 🙂
★★★★★
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.
Ooops, this is a 5 star recipe for sure!
★★★★★
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!
Excellent. I made it with shrimp. Everybody loved it
Thank you Sylvia
Any nutrition / calorie information ?
Thanks
★★★★★
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,
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.
Yes, of course!
Wow. Incredible. Thank you for sharing this. Simple, healthy, and fun.
★★★★★
Glad you enjoyed it Nick!
Made this for lunch, hubby and I both loved it!! Great recipe.
★★★★★
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!!!
★★★★★