Easy Khao Soi Recipe | Feasting At Home

This Khao Soi recipe is rich, fragrant and delicious! It’s a Coconut Curry Noodle Soup that hails from Northern Thailand and can be made with chicken, shrimp, tofu, or our crispy tofu. Vegan-adaptable, GF.  Watch the Video!

Khao Soi in a black bowl with crispy noodles and pickled mustard greens.

No Matter how hard the past, you can always begin again. ~Buddha

This Thai Coconut Curry Noodle Soup recipe (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 coconut soup base is made, what you put in the soup is up to you!

This Khao Soi recipe is rich, fragrant and delicious! It's a Coconut Curry Noodle Soup that hails from Northern Thailand and can be made with chicken, shrimp, tofu, or our crispy tofu.  Vegan-adaptable, GF.  Watch the Video!

Why this recipe works!

  • It is fast and easy! This simple recipe comes together in under 30 minutes!
  • Adaptable. Use chicken, shrimp or tofu, or a a combo. Vegan adaptable!
  • Cozy and warming! A rich soup, perfect for chilly nights.

Ingredients in Khao Soi

This simple version of Khao Soi is made even easier with store-bought red curry paste.

  • Rice noodles, or Chinese egg noodles, or ramen noodles
  • Protein: chicken, tofu, shrimp or prawns (or sub our crispy tofu)
  • Coconut oil, peanut oil or olive oil
  • Shallot, garlic cloves and lemon grass
  • Thai Red Curry Paste (store-bought, I like this brand), more for spicier
  • Spices: Ground  turmeric or fresh turmeric root, yellow curry powder, ground cardamom
  •  Coconut milk– full-fat
  • Chicken stock or veggie broth
  •  kaffir lime leaves
  •  Optional Veggies: red bell pepper, snow peas, or other quick-cooking veggies
  •  fish sauce– or make our vegan fish sauce
  •  soy sauce (perhaps reduce if using vegan fish sauce, or use to taste) or shrimp paste
  • Brown sugar, palm sugar or an alternative substitute
  • Chili garlic sauce (Sambal Olek)
  • Fresh limes
  • Optional Garnishes: fresh basil (Thai basil is best!) or cilantro, pickled mustard Greens (traditional), crispy noodles, bean sprouts, lime wedge, thinly sliced red onions or scallions.
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 make Khao Soi

  1. Place rice noodles in a large baking dish, pour boiling water over the noodles and let them sit until they are softened, drain. Toss with a little oil to prevent sticking.
  2. In a large dutch oven, heat oil over medium heat, saute shallot, garlic and lemongrass. until golden, about 3-4 minutes, then add the red curry paste,  turmeric, curry powder, and cardamom, stirring for one minute.
  3. Add the coconut milk, chicken broth and kaffir lime leaves and bring to a simmer, stirring. Once gently simmering add the bell pepper, fish sauce, sugar, soy sauce and chili garlic paste.
  4. Add the prawns (or chicken or crispy tofu)  and gently simmer until cooked.
  5. Give a generous squeeze of lime. Taste, adding more lime/salt/ red curry paste if necessary. Find the balance between salty, sweet, acid and heat.
  6. Divide the rice noodles into the bowls and ladle the flavorful soup over top- a bit easier to handle. Garnish with fresh basil, pickled mustard greens, crispy noodles, bean sprouts, thinly sliced red onion, lime wedges, or chopped scallions.

Variations of Khao Soi

Serve Khao Soi with These Toppings!

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.

More Thai recipes you may like: 

Khao Soi recipe in a black bowl with a lime and cripsy noodles.

How to Make Khao Soi! | 30-sec video

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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. This simplified version uses store-bought red chili paste. Watch the video.


  • 46 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
  • 4 garlic cloves, rough chopped
  • 2 tablespoons Thai Red Curry Paste (store-bought, I like this brand), more for spicier
  • 1/2 teaspoon ground turmeric (or use grated turmeric)
  • 1/2 teaspoon yellow curry powder
  • 1/2 teaspoon ground cardamom
  • 14-ounce can coconut milk, full-fat
  • 1 cup chicken broth (or veggie broth, or use water and one chicken bouillon cube)
  • 46 kaffir 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 an alternative substitute
  • 1 tablespoon chili garlic sauce (Sambal Olek)
  • 812 ounces protein: raw, peeled prawns, or crispy tofu, or raw, thinly sliced chicken breast- or leftover baked chicken or rotisserie chicken)
  • salt and pepper to taste,
  • 1 lime

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.


  1. Place noodles in a large baking dish, pour boiling water over the noodles and let them sit until they are al dente. Drain. Toss with little oil to coat to prevent sticking.
  2. While the water is boiling, prep the protein, shallot, garlic, lemongrass, and red bell pepper, then get all other ingredients ready by the stove.
  3. In a large pot, heat oil over medium heat. Add shallot, garlic and lemongrass. Saute until fragrant and golden, about 3-4 minutes.  Add red curry paste,  turmeric, and cardamom. Saute for 1 minute.
  4. Add the coconut milk, chicken broth and kaffir 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/pepper/ red curry paste if necessary. Find the balance between salty, sweet, acid and heat.
  6. 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 wedges, or chopped scallions.


Notes

The quality of the red chili paste makes all the difference here. I like Mae ploy or Masseri! “Thai kitchen” brand will be lacking in flavor!

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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