Thai Khao Soi (Coconut Curry Soup)
User Reviews
5
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Prep Time
10 mins
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Cook Time
28 mins
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Total Time
38 mins
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Servings
6
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Calories
553 kcal
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Course
Main Course, Soup
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Cuisine
Thai
Thai Khao Soi (Coconut Curry Soup)
Description
The recipe starts by boiling egg noodles separately, then cooking a coconut milk base heated until it thickens and separates to develop deep flavor. Red curry paste and turmeric are added and cooked briefly before adding chicken pieces. After the chicken is partially cooked, the recipe incorporates more coconut milk, chicken broth, and fish sauce to build a rich, savory broth that simmers for 10 minutes.
Khao Soi balances creamy coconut richness with spicy curry and turmeric earthiness. The chicken remains tender from gentle simmering. The soup is served with cooked noodles and optionally topped with fried egg noodles, scallions, cilantro, and lime wedges to add crispness and brightness.
Variations allow substituting chicken with shrimp, pork, or beef for different protein options. The combination of fresh lime juice and fish sauce adds acidity and saltiness that brighten the coconut curry.
Ingredients
- 10 ounces egg noodles or angel hair pasta, thin
- 2 1/2 cups coconut milk canned, unsweetened
- 3 tablespoons red curry paste
- 1 teaspoon Turmeric ground
- 1 1/4 pounds chicken thigh cut into bite-size pieces, boneless skinless
- 6 cups chicken broth
- 5 tablespoons fish sauce
- 3 tablespoons lime juice fresh
Optional Garnishes:
- 1/2 cup scallions chopped
- 1/2 cup cilantro chopped
- 1 cup egg noodles fried
- 4 lime wedges
Instructions
- Set a large pot of water on the stovetop over high heat. Bring to a boil. Once boiling, cook the pasta according to the package instructions. Then drain off the boiling water and set the cooked pasta aside.
- Meanwhile, set another large pot over medium heat. Add 1 cup coconut milk. Bring to a boil and cook the coconut milk down into a thick paste that starts to separate.
- Once the coconut milk separates, add the curry paste and tumeric. Cook the mixture 2-3 minutes. Then add in the chopped chicken pieces. Stir and cook for 5 minutes.
- Once the chicken looks mostly cooked, pour in the remaining coconut milk, chicken broth, and fish sauce. Bring to a boil, then lower the heat and simmer for 10 minutes.
- While the soup is cooking, chop/prep the garnishes. Get Fancy: If you want to top the Khao Soi in the traditional Chiang Mai style with fried noodles, place 1-2 inches of vegetable oil in a separate pot. Once it is smoking hot, drop 2-3 extra egg noodle nests in the oil and fry for approximately 20 seconds per side. Remove and drain. Then separate into 6 chunks for the garnish.
- Once the soup base has simmered for 10 minutes, stir in the cooked pasta and lime juice. Stir and simmer for 1 minute to warm the noodles.
- Ladel the soup into bowls. Top with chopped scallions, cilantro, fried noodles, and lime wedges if desired.
Notes
- Chicken can be substituted with shrimp, thinly sliced pork, or thinly sliced beef for different variations of Khao Soi.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 553kcal | 28% |
| Carbohydrates | 42g | 14% |
| Protein | 29g | 58% |
| Fat | 31g | 48% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 129mg | 43% |
| Sodium | 2147mg | 89% |
| Potassium | 858mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1233IU | 25% |
| Vitamin C | 22mg | 24% |
| Calcium | 72mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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