15 Minute- Thai Coconut Curry Noodle Soup is FAST, FLAVORFUL & sooooo EASY! A rich fragrant broth w/ either shrimp, tofu or chicken! Vegan adaptable!
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.
THAI 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 1x
- Category: Main, soup, seafood
- Method: stove top
- Cuisine: Northern Thailand
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
- 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 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
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!!
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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!
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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!
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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!!
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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!!!
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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!
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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!
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yay! Im so happy it brought you good memories. It will go faster the second time around. 🙂
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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!
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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.
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Glad you enjoyed it Nick!
Made this for lunch, hubby and I both loved it!! Great recipe.
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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!!!
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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
★★★★★
Thanks Caroline, I very much appreciate your comment and feedback! Very helpful. Yes the kefir lime is divine!
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 ❤️
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 !
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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!
★★★★★
Thanks so much Teresa, glad you liked it!
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
Hi Debra! thanks so much and I am glad you liked it!
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.”
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!
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Delicious, fragrant, spicy.
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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.
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Try adding more red chili paste!
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
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! 🙂
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).
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Glad to hear and thanks so much, appreciate it!