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Khao Soi in a bowl with pickled mustard greens and Thai chili flakes
Print Recipe

Thai Coconut Curry Noodle Soup (Khao Soi)

Total Time30 minutes
Course: Main Course, Soup
Cuisine: Burmese, Thai
Keyword: Burmese curry noodles, khao soi, Thai curry soup
Servings: 4 people
Cost: 30

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!