15 MINUTE THAI COCONUT NOODLE SOUP (KHAO SOI)

 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.  

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 cripsy tofu or chicken too, or even just veggies.

How to Make Khao Soi! | a 30-second 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.

Signature Ingredients in Khao Soi Broth

Noodles in Khao Soi:

• rice noodles
• Chinese egg noodles
• Crispy egg noodles ( for the garnish)

More Thai recipes you may like: 

• Thai Green Curry Noodle Soup
• Easy to Make Pad Thai with Chicken Shrimp or Tofu
• Authentic Tom Kha Gai (Thai Coconut Chicken Soup)
• Thai Green Curry with Vegetables
• Instant Pot Thai Curry Chicken
• Thai Burrito with Peanut Sauce
• 20 Delicious Thai Recipes!

THAI COCONUT CURRY NOODLE SOUP (Khao Soi)

★★★★★ 5 from 72 reviews

• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 mins
• Yield: 3-4
• Category: Main, soup, seafood
• Method: stove top
• Cuisine: Northern Thailand

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Description

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

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Ingredients

• 4 ounces dry rice noodles
• 1 tablespoon coconut, peanut or olive oil
• 1 large shallot finely diced ( or sub half an onion)
• 2 tablespoons chopped lemongrass
• 2 garlic cloves, rough chopped
• 2 tablespoons Thai Red Curry Paste (store-bought, I like this brand), more for spicier
• 1/2 teaspoon turmeric – optional
• pinch cardamom– optional
• 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)
• 8–12 ounces raw, peeled and deveined prawns (or crispy tofu, or raw, thinly sliced chicken- or leftover baked chicken or rotisserie chicken)
• 1 lime
• Garnish with fresh basil (Thai basil is best!), Pickled Mustard Greens (traditional), cilantro, bean sprouts, lime wedge, thinly sliced red onions or scallions.

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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 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 rice noodles, bean sprouts, thinly sliced red onion, lime wedge, or chopped scallions.

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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)

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

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Hey, I'm Sylvia! Professional chef, former restaurant owner and caterer, here is where I share hundreds of seasonal, globally-inspired, VEGGIE-DRIVEN recipes.Let's start cooking together! Subscribe to my latest recipes and get my free, PLANT-BASED RECIPE GUIDE.

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