Khao Soi is a rich fragrant Coconut Curry Noodle Soup that hails from Northern Thailand.  This FAST, FLAVORFUL &  EASY version can be made with w/ either shrimp, crispy tofu or chicken! Vegan-adaptable, GF.  Video!

Khao Soi is a rich fragrant Coconut Curry Noodle Soup that hails from Northern Thailand.  This FAST, FLAVORFUL &  EASY version can be made with w/ either shrimp, crispy tofu or chicken! Vegan adaptable, GF.  Video

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 (Chiang Mai) 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, rich 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 crispy tofu or chicken too, or even just veggies.


How to Make Khao Soi! | 30-sec video


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.

How to make Khao Soi!
What I love about this Khao Soi recipe is how adaptable it is. Not a fan of shrimp? There are many protein options here!

Ingredients in Khao Soi

This simple version of Khao Soi is made even easier with store-bought red curry paste.
How to make Khao Soi! A Thai Coconut Curry Noodle Soup with a rich fragrant coconut broth w/ either shrimp, tofu or chicken and rice noodles.

Variations of Khao Soi

How to make Khao Soi! A Thai Coconut Curry Noodle Soup with a rich fragrant coconut broth w/ either shrimp, tofu or chicken and rice noodles.

How to Garnish Khao Soi

So comforting and flavorful!

How to make Khao Soi! A Thai Coconut Curry Noodle Soup with a rich fragrant coconut broth w/ either shrimp, tofu or chicken and rice noodles.

Noodles in Thai Coconut Curry Soup

How to make Khao Soi! A Thai Coconut Curry Noodle Soup with a rich fragrant coconut broth w/ either shrimp, tofu or chicken and rice noodles.
Give the soup a try and have a beautiful week!
xoxo

More Thai recipes you may like: 

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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

Khao Soi ( Thai Coconut Noodle Soup)


Description

A flavorful and very addicting Northern Style Thai Coconut Curry Noodle Soup, called Khao Soi. Easy and fast, and so yummy.


Ingredients

Units Scale

Garnish with fresh basil (Thai basil is best!), pickled mustard greens (traditional), cilantro, bean sprouts, lime wedge, crispy noodles, thinly sliced red onions or scallions.


Instructions

  1. Start a pot of boiling water, to cook the rice noodles and make sure to follow your package directions, as rice noodles can differ. Drain and rinse with water to help prevent them from sticking together. A little oil to coat, will help here, or if you time it right, you can add it directly to the soup.
  2. While water is boiling, prep the shallot, garlic, lemongrass, red bell pepper, then get all other ingredients ready by the stove.
  3. In a medium pot, heat oil over medium heat. Add shallot and lemongrass. Saute until fragrant and golden, about 3 minutes. Add garlic, saute 1-2 minutes. Add red curry paste,  turmeric, and a pinch of cardamom. Saute for 1-2 minutes.
  4. Add the coconut milk , chicken broth and kefir lime leaves and bring to a simmer, stirring. Once gently simmering add the bell pepper, fish sauce, sugar, soy sauce and chili garlic paste.
  5. Add the prawns (or chicken or crispy tofu)  and gently simmer until cooked. Give a generous squeeze of lime. Taste, adding more lime/salt/ red curry paste if necessary.
  6. Drain the noodles. If serving all of the soup immediately, toss the noodles right into the pot and then serve. Alternatively, divide noodles into the bowls and ladle the flavorful soup over top- a bit easier to handle.
  7. Garnish with fresh basil, pickled mustard greens, crispy noodles, bean sprouts, thinly sliced red onion, lime wedge, or 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  chili sauce, or a few thinly sliced fresh chilies ( as a garnish)

Nutrition

  • Serving Size: 4 bowls
  • Calories: 348
  • Sugar: 10.3 g
  • Sodium: 1345 mg
  • Fat: 16.4 g
  • Saturated Fat: 13.7 g
  • Carbohydrates: 39.4 g
  • Fiber: 1.9 g
  • Protein: 12.5 g
  • Cholesterol: 71.4 mg

Keywords: Khao Soi Recipe, easy khao soi, coconut curry noodles, thai coconut noodle soup, thai curry noodles, Khao Soi, thai curry noodles

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Comments

  1. This was one of the most delicious soups I have ever made. The broth was incredibly complex and rich is flavor. I made it the day before we had guests for dinner so I believe that the flavors had time to develop overnight. I added additional veggies – diced zucchini, mushrooms, snow peas, etc. to have a more “all-in-one” dinner, Next time I make it I would add the protein shortly before serving so the chicken and shrimp wouldn’t overcook. Also I would use japchae noodles rather than rice noodles as their texture is better for my taste. There was NONE left! My sister made it a week later to RAVE reviews. Thanks for another delicious unusual recipe.

    1. Hi Judy
      I went to a Korean restaurant today and had Japchae noodles for the first time ever! They would be great in this recipe!

      1. I get them on amazon. If you get them, don’t try to break before cooking or you’ll have little pieces of japchae all overy your kitchen! I use scissors to cut them once they cool.

  2. My oh my!!
    I encourage everyone to make this! Easy, flavors are incredible even tho I never had lime leaves! Used thinly sliced chicken breast, zucchini and red peppers.
    A must try.
    A definite keeper!
    Will make winter nights more enjoyable here in Alberta!
    Thank you so much!

  3. Super easy recipe and fast to make, we loved it, very nice as comfort food for our rainy days here in Costa Rica. Thanks.

  4. Thank you very much for the recipe 🙏
    I will make it again for sure. The only modification that I will make next time is to omit the sambal oelek because it was a little too spicy for us.
    I made the recipe with one bell pepper and one bok choy to have a little more veggies.

  5. This is the recipe I make when I want to impress a guest. I’ve been making different variations of curries for years, but this recipe just hits on some kind of magical, chemically perfect combo of flavors that takes the dish to a whole new level.
    Tip: I like to use one tablespoon of massaman curry paste and one tablespoon of red curry paste rather than two red. It gives it additional complexity and takes the heat level down a bit, making it more widely palatable when serving to a group.
    Don’t skip the red onion garnish! It’s to die for. I’ve also used cilantro a few times and like it just as much as Thai basil and better than other basil varieties.

    1. Thanks Kristina! Appreciate this and I will have to try with the massaman curry- love that idea!

    1. Sorry, I added a link to something similar- kind of like the fried noodles on top of a Chinese chicken salad. You can also fry your own thin vermicelli rice noodles in a wok- they puff up beautifully in hot oil, and drain over paper towels.

  6. Made this last night for supper! Absolutely delicious! Lots of interesting flavours running through with a tang of spice (I added birds eye chilliest). Thanks for another great recipe :))

  7. I tried this last night. My partner and I both said “Superb!” In NZ at the end of winter capsicums are an arm and leg! Broccoli and julienned carrot were suitable substitutes.
    No rice noodles? Mung bean vermicelli quite fine!
    Thanks, Feasting! A marvellous repast!

  8. Sylvia,
    This was super srumptious, a big hit with all. Can’t wait to make it again. Followed exactly but omitted the cardamom and garnishes were beansprouts, chopped peanuts, coriander and lime. Really happy to have another of your great recipes,
    Thanks so much, Annette

  9. YUM, we had this for dinner tonight and it was absolutely delicious! I ran out of chili garlic paste so added some sriracha which worked out well. Did add the turmeric & cardamon and shrimp! Perfect – oh, and the basil at the end for serving was a very nice addition as well. Thank You Sylvia, we will definitely have this again and again.

  10. Thank you so much for having a “Print” function with choice of font size.
    It is very much appreciated.

    Kindly

  11. A perfect soup on a cold spring night–doubled the amount of chicken stock and took liberties with the seasonings/protein based on what I had on hand, but your dish in essence. (One of the things I most love about your recipes is that they are robust enough to allow substitutions and tweakings –surprisingly, this is a rare gift–but maybe it’s just that I trust your palate and I’m not wandering far. )

    Thanks for just what we needed in the face of an April snow.

  12. So delicious! It took me significantly more than 5 minutes to prep the ingredients (particularly since I made the crispy tofu) but it was well worth it! I was fortunate to have the shallot, lime leaves, palm sugar, lemongrass, thai basil, thai coconut milk, and sambal olek all on hand — they make such a difference. Loved the pinch of cardamom :).

  13. Was really good. I’d use more turmeric next time. Added extra cardamom, and a little anise[would also add more]. Didnt have proper noodles to fry, but there was some rotini from lunch that fried perfectly! Used tempeh and added bok choy, cabbage, cauliflower, mushrooms and extra broth. thanks for the recipe, i’ll def use again.

  14. Hi- This looks really good and I want to make it. Do you have any substitutions for coconut milk? I understand that it will change the flavour but I don’t want coconut flavour either!

    Thanks!

    1. Hi Fredrick- it really “makes” the soup here, I hesitate to suggest anything else to replace it! I guess you could try leaving it out completely and make it more like Tom Yum soup? More hot and sour ?

  15. I made the vegan version of this tonight and was actually blown away by how it tasted just like the khao soi I’ve had in restaurants, maybe even better. I didn’t even have enough lemongrass and the ones I’d had were crap, and it was STILL delish. My only complaint was that adding the crispy tofu in at the end made for some really bland tofu and didn’t add anything to the dish. The brocolli and spinach I’d added were delish though. I’d use them again. Maybe next time I will just drop raw tofu chuncks into the soup while it cooks so it can absorb the flavor. Already excited to eat leftovers! PS, who my carnivorous husband who was initially disappointed by the lack of shrimp also loved it.

    1. Great to hear Michelle. Try spicing up the tofu a bit (even with just more salt and pepper) before crisping, it will help a lot. 🙂

  16. Fantastic recipe, 2nd time making it. I have eaten Khao soi in Northern Thailand and Laos and this is just as good! Thanks

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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