Khao Soi is a yummy noodle soup from Thailand that features a rich coconut curry broth. It’s loaded with both soft and crispy noodles, topped with fresh herbs and lime for a burst of flavor!
This dish is like a warm hug in a bowl, perfect for any day. I love squeezing a bit of lime on top—it’s like adding sunshine! ☀️ Enjoying it with friends makes it even better!
Key Ingredients & Substitutions
Chicken Thighs: I prefer chicken thighs for their juiciness and flavor. If you want a lighter option, chicken breast works too, but keep an eye on cooking time as it cooks faster.
Coconut Milk: This gives Khao Soi its creamy texture. If you’re looking for a lighter version, use coconut cream mixed with water. For dairy-free diets, full-fat coconut milk is perfect!
Red Curry Paste: While the flavor is key, you can substitute with a mix of curry powder and chili paste if you can’t find the paste. You can also adjust the spice by adding more or less.
Egg Noodles: Fresh egg noodles are great, but you can use rice noodles or even whole wheat noodles if you’re looking for a healthier twist. Just be mindful of cooking times!
Kaffir Lime Leaves: They add a unique citrus flavor. If you can’t find them, a bit of lime zest can work as a substitute, but it won’t be quite the same.
How Do I Make Perfectly Crispy Noodles?
Frying the noodles until they’re crispy adds a fantastic crunch to your Khao Soi. Here are some tips:
- Use a deep pan and heat oil until it’s very hot, around 350°F (180°C).
- Work in small batches; too many noodles at once will lower the oil temperature, making them soggy.
- Watch closely, as they can turn golden quickly! It usually takes about 30-60 seconds.
- After frying, place them on paper towels to remove excess oil.
Experiment until you find your perfect level of crunch. Happy cooking!
How to Make Khao Soi (Northern Thai Coconut Curry Noodle Soup)
Ingredients You’ll Need:
For the Curry:
- 2 tbsp vegetable oil
- 1 lb (450g) chicken thighs, skinless and boneless
- 3 cups coconut milk (divided)
- 1 1/2 cups chicken broth
- 3 tbsp red curry paste (can substitute with a mix of Thai curry powder and chili paste)
- 1 tsp turmeric powder
- 3-4 kaffir lime leaves (optional)
- 1 tbsp palm sugar or brown sugar
- 2 tbsp fish sauce
For the Noodles:
- 8 oz (225g) fresh egg noodles (or cooked flat egg noodles)
- Oil for deep frying noodles
For Garnishing:
- 1 small red onion, thinly sliced
- Fresh cilantro, chopped for garnish
- Lime wedges for serving
- Pickled mustard greens or pickled vegetables (optional)
How Much Time Will You Need?
This delightful Khao Soi takes about 15 minutes for prep and about 30 minutes to cook. You’ll have a delicious meal ready in under an hour!
Step-by-Step Instructions:
1. Prepare the Curry Base:
In a large pot, heat the vegetable oil over medium heat. Add the red curry paste and turmeric powder. Stir for 1-2 minutes until you can smell that delightful aroma. This will create a flavorful base for your soup!
2. Add Coconut Milk & Chicken:
Pour in about 2/3 of the coconut milk and mix it well with the curry paste to create a creamy sauce. Then, add the chicken thighs and, if you have them, the kaffir lime leaves. Pour in the chicken broth and bring the mixture to a gentle simmer.
3. Season the Chen:
Stir in the palm sugar and fish sauce. Taste your broth and adjust the seasoning if needed. Let it simmer uncovered for about 20-25 minutes until the chicken becomes tender and fully cooked.
4. Cook the Noodles:
While the chicken is simmering, it’s time to prepare the noodles. If you’re using fresh egg noodles, cook them in boiling water until they are tender, then drain. Save the remainder of the uncooked noodles for frying to create crispy toppings.
5. Fry the Crispy Noodles:
In a deep pan, heat enough oil for deep-frying until it’s very hot. Add the handful of uncooked egg noodles and fry them until they turn golden brown and crispy. This should take about 30-60 seconds. Drain them on paper towels.
6. Shred the Chicken:
Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken back into the creamy broth, mixing it well.
7. Serve Your Khao Soi:
Now it’s time to plate up! Place a portion of the soft noodles in a bowl and ladle the hot, flavorful curry broth with chicken over the top. Add the crispy fried noodles on top.
8. Garnish and Enjoy!
Finish with thinly sliced red onions, fresh cilantro, and a wedge of lime for squeezing over. If you like, serve with pickled mustard greens on the side for that authentic touch. Enjoy your delicious Khao Soi!
With its rich, creamy, and slightly spicy flavors, this dish is sure to become a family favorite! 🥣✨
Can I Use Different Proteins in This Recipe?
Absolutely! While chicken is traditional, you can easily substitute with shrimp, tofu, or even beef. Just adjust cooking times: shrimp cooks much faster, while beef may need to simmer longer to become tender.
Can I Make This Recipe Vegetarian or Vegan?
Yes! Simply replace the chicken with tofu or vegetables like mushrooms and bell peppers. Use vegetable broth instead of chicken broth and ensure your curry paste doesn’t contain shrimp paste for a vegan version.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave, adding a splash of coconut milk if the broth thickens too much.
Can I Prepare Khao Soi in Advance?
Yes, you can prepare the curry in advance! Just store the broth and noodles separately in the fridge. Reheat the broth before serving and cook the noodles fresh to maintain their texture.
