Thai Coconut Curry Noodle Soup (Khao Soi)
Northern Thai coconut curry noodle soup with tender chicken, soft egg noodles, and crispy fried noodles on top. A fragrant, slightly spicy bowl from Chiang Mai.
Servings: 4 people
Cost: 30
Ingredients
- 10 oz Egg noodles
- 2.5 oz Yellow curry paste (70g) A blend of spices, including turmeric, coriander, and cumin, forms the curry pastes that give Khao Soi its distinctive flavor.
- 13.5 fl oz Coconut milk (400g)
- 1 Vegetable broth concentrate packet
- 1 tablespoon Sugar
- 1 teaspoon Kaffir lime
- 2 Garlic cloves
- 1 teaspoon Thai chili (optional)
- 1 tablespoon 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, crispy fried egg noodles, and any fresh toppings.
- “Gin hâi a-ròi” bon appétit!
