Khao Soi (Thai Coconut Noodle Soup)
Ingredients
For the Soup
- 1 tablespoon coconut oil, or vegetable, grapeseed, avocado, or peanut oil, plus more for noodles if needed
- 1 large shallot, finely diced (or ½ onion)
- 1 lemongrass stalk, bottom 4 inches only, chopped
- ½- inch piece fresh ginger, peeled and minced
- 5 garlic cloves, minced
- 2 tablespoons Thai red curry paste, add more for extra spiciness
- 1 teaspoon ground turmeric, or 1 small piece fresh turmeric, grated
- ½ teaspoon curry powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cardamom
- 1 (14-ounce) full-fat coconut milk
- 1 cup vegetable or chicken broth
- 4-5 kaffir lime leaves or zest of ½ lime , (optional)
- 1 red bell pepper, thinly sliced (optional)
- 2 tablespoons fish sauce, or vegan fish sauce, more to taste
- 1-2 tablespoons soy sauce or tamari, to taste
- 2 tablespoons brown sugar, or palm sugar or other sweetener
Protein Options (choose one)
- 8–12 ounces boneless, skinless chicken breast or thighs, thinly sliced
- 8–12 ounces firm tofu, cubed
- 8–12 ounces shrimp or prawns, peeled and deveined
- 8–12 ounces firm white fish
For the Noodles
- 6–8 ounces rice noodles, or swap with Chinese-style egg noodles or ramen
Garnishes (choose your favorites)
- Lime wedges, thinly sliced shallots or red onions, chopped fresh cilantro, chopped fresh Thai basil, sliced green onions, Thai red chiles or serrano peppers, sliced
Instructions
- In a large pot, heat some oil over medium heat. Add the shallots, lemongrass, ginger, and garlic. Sauté gently and keep stirring until fragrant (about 3 minutes).
- Stir in the curry paste, turmeric, curry powder, coriander, and cardamom. Cook gently for 1-2 minutes to release all the flavors.
- Pour in the coconut milk, stock, and lime leaves (if using). Bring it all together to a gentle boil, and then reduce the heat and simmer for 3-4 minutes.
- As the broth simmers, soak the rice noodles in boiling hot water until al dente (or make egg noodles according to the directions on the packaging). Then, drain the noodles, and toss them with a little amount of oil - an optional step to prevent the noodles from sticking together.
- Add in the following to the broth: bell pepper, fish sauce, soy sauce, and sugar. And your selected protein, then stir to combine, and simmer until thoroughly cooked. Tofu or shrimp will be ready in about 2 to 3 minutes, while chicken or fish will take longer.
- Sample the broth and make adjustments as necessary - add more fish sauce or soy if you require saltiness, more curry paste if you need more spice, a squeeze of lime if you want brightness, or sugar for some sweetness.
- Separate the noodles into bowls. Pour the steaming hot coconut curry broth over the noodles until they are nearly submerged. Top with your choice of garnish and serve!
Notes
- Noodles: Rice noodles are classic (and gluten-free), but Chinese, egg-style noodles or ramen noodles can also be used. Angel hair pasta noodles can also be used.
- Curry Paste: For best results, use good quality curry paste. They also have vegetarian varieties of this ingredient if you want to make the dish vegetarian/vegan.
- Making Shrimp Khao Soi: Add peeled and deveined shrimp into the soup and simmer for about 3 minutes. Remember that shrimp cooks very fast and overcooks easily.
- Make-Ahead: You can make the soup without the noodles a day ahead and store it in the fridge. However, for the best texture, the noodles must be soaked and added just before serving.
- Storage: Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. For best results, store the broth and noodles in separate containers to prevent the noodles from absorbing the broth.
