This Northern Thailand/Burmese inspired dish is a noodle-lover’s favorite; featuring soft chewy noodles in a rich curry broth topped with crunchy fried wonton noodles. Although still rare in the U.S., khao soi has been receiving some well-deserved attention lately. Will you be the first to tell your friends about it?
This sweet, sour, and spicy dish is a fusion of Burmese and Yunnan Chinese cuisine from centuries of trade migration. Bright kaffir lime and tart, crunchy pickled mustard greens complement a subtle sweetness. Notes of lemongrass, shallots, and chiles transport you to Northern Thailand.
We hope that Khao Soi becomes one of your new favorite Southeast Asian dishes – it’s certainly one of ours!
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SPECIALTY INGREDIENTS SHOPPING LIST:
- Egg noodles
- Yellow curry paste
- Coconut milk
- Kaffir lime leaves
- Thai chili flakes
- Fish sauce
- Bean curd
- Pickled mustard greens
- Wonton strips or fried shallots
Thai Coconut Curry Noodle Soup (Khao Soi)
Ingredients
- 10 oz Egg noodles
- 2.5 oz Yellow curry paste (70g)
- 13.5 fl oz Coconut milk (400g)
- 1 Vegetable broth concentrate packet
- 1 tbsp Sugar
- 1 tsp Kaffir lime
- 2 Garlic cloves
- 1 tsp Thai chili (optional)
- 1 tbsp Fish sauce (optional)
Proteins (choose one):
- 6-8 oz firm tofu/bean curd
- 6-8 oz rotisserie chicken
- 4 chicken drumsticks
Toppings (choose as many as you like):
- ¼ cup Pickled mustard greens
- ½ cup Wonton strips or fried shallots
- 2-4 sliced hard-boiled eggs
- ¼ cup thinly sliced white/red onion
- ½ cup mung bean sprouts
- ¼ cup Chopped green onion
- ¼ cup cilantro
Instructions
Prep Ingredients
- Open pickled mustard greens, drain, & rinse under water. Chop into bitesize pieces. Mince the garlic.
- Prep proteins: wash and cut into bitesize pieces.
- (Optional): wash any fresh toppings and set aside. If adding onion, thinly slice and soak in water. Drain before serving.
Create Broth
- In a medium pot, bring 4 cups of water to a boil.
- In a separate large saucepan, heat the coconut milk over medium until warm.
- Add curry paste and stir until completely absorbed.
Add Protein & Vegetables
- Add 2.5 cups of water, vegetable broth concentrate packet, protein, sugar, and garlic.
- Turn heat to medium-high until nearly boiling.
- Reduce heat back to medium and simmer for 10 minutes, stirring occasionally, until broth develops a rich consistency.
Cook Egg Noodles
- Add egg noodles to the medium pot of boiling water from step 2 and cook for 4-5 min or according to the package directions, stirring occasionally.
- Drain noodles in a colander and rinse under cold water to stop the cooking. Tip: add a little oil to the noodles and toss to prevent them from sticking.
Add Kaffir Lime & Simmer
- Stir kaffir lime leaves into the khao soi. (Optional) add fish sauce to taste. Note: if you added chicken drumsticks or larger pieces of chicken, let the chicken simmer in the broth for another 10-15 minutes on low-medium until tender and cooked through.
Plate & Enjoy!
- Divide noodles between 4 large bowls and ladle khao soi over the noodles.
- Customize each bowl with wonton strips or fried shallots, pickled mustard greens, Thai chili flakes (spicy!), green onion, and any fresh toppings.
- “Gin hâi a-ròi” bon appétit!