Khao Soi is a tasty Thai noodle soup that’s packed with amazing flavors! It features soft egg noodles swimming in a creamy, coconut curry broth, topped with crunchy fried noodles.
It’s like a warm hug in a bowl! I love how the mix of spices and the creamy coconut makes every bite feel special. Perfect for those cozy nights in! 🍜❤️
Key Ingredients & Substitutions
Egg Noodles: Fresh egg noodles add the best texture to Khao Soi. If they’re unavailable, you can use any wide noodle like rice noodles or even instant ramen as a substitute.
Coconut Milk: This ingredient gives Khao Soi its creamy consistency. If you’re looking for a lighter version, use light coconut milk or a mix of coconut milk with low-fat milk. Some enjoy using almond milk for a dairy-free option, keeping the flavors in mind.
Chicken: While chicken thighs provide rich flavor, you can easily swap them with chicken breasts or go for shrimp or tofu for a vegetarian version. Just remember that cooking times will change for different proteins!
Red Curry Paste: The paste is essential for flavor. If you don’t have it, try using curry powder with additional spices like garlic and ginger, though it’s not quite the same. Making homemade red curry paste can be fun if you have the ingredients!
How Do You Get the Crispy Noodles Just Right?
Making crispy fried noodles is all about the right heat and timing. Here’s how to achieve them perfectly:
- Use a deep pan and enough oil to fully submerge the noodles. Heat the oil over medium-high until hot, but not smoking.
- Fry a small handful of the noodles at a time to avoid overcrowding. This keeps them crispy.
- Keep an eye on them; they only need about 30 seconds to turn golden! Remove immediately and place them on paper towels to drain excess oil.
Your crispy topping should add a great crunch to the dish, giving a lovely contrast to the soft noodles and creamy soup. Don’t skip it!
Khao Soi (Northern Thai Coconut Curry Noodle Soup)
Ingredients You’ll Need:
For the Soup:
- 400 g (14 oz) egg noodles (soft, fresh if available)
- 300 g (10 oz) chicken thighs or breasts, thinly sliced
- 1 can (400 ml) coconut milk
- 2 cups chicken broth
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 tablespoon vegetable oil
- 2 teaspoons turmeric powder
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or brown sugar
- 3 kaffir lime leaves (optional)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- Salt to taste
For the Toppings:
- Fresh cilantro, chopped (for garnish)
- Green onions, sliced (for garnish)
- 1 lime, cut into wedges (for serving)
- Pickled mustard greens or shredded cabbage (optional)
- 1 cup thin egg noodles (for crispy topping, fried until crisp)
How Much Time Will You Need?
Total cooking time is around 30-40 minutes. This includes about 10-15 minutes for preparation and around 20-25 minutes for cooking. It’s a straightforward process, and the delicious smell will make it all worth it!
Step-by-Step Instructions:
1. Prepare the Crispy Noodles:
Start by heating vegetable oil in a deep pan over medium-high heat. Take a handful of the thin egg noodles and fry them until they turn golden and crispy, which should take about 30 seconds to 1 minute. Remove them from the oil and place them on paper towels to drain. Set these crunchy noodles aside; they’ll be your tasty topping!
2. Cook the Base for the Curry:
In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and finely chopped onion and sauté until they are fragrant and translucent, about 3-4 minutes. This step builds the flavor foundation for your soup!
3. Add the Spices:
Next, mix in the red curry paste, curry powder, and turmeric powder. Fry the spices with the garlic and onion for about 1-2 minutes until they become aromatic. This will release all those wonderful flavors!
4. Incorporate the Coconut Milk:
Pour in the can of coconut milk, stirring well to blend the creamy goodness with the spices. This is where your soup starts to get that rich, inviting color and flavor!
5. Simmer the Broth:
Add the chicken broth, kaffir lime leaves (if using), fish sauce, and palm sugar into the pot. Stir everything combined and let it come to a gentle simmer. This should take about 5 minutes.
6. Cook the Chicken:
Add the sliced chicken pieces into the curry broth. Let everything simmer over medium heat for about 10-15 minutes, or until the chicken is cooked through and tender. Taste and adjust with salt or fish sauce as needed.
7. Cook the Noodles:
While your curry is simmering, prepare the soft egg noodles according to the package instructions in boiling water until they are tender. Once cooked, drain them and set aside.
8. Assemble Your Khao Soi:
In each serving bowl, place a portion of the cooked soft noodles at the bottom. Then, ladle the hot coconut curry chicken soup over the noodles, ensuring they are well covered.
9. Top and Serve:
Crown your soup with a generous handful of the crispy fried noodles on top. Garnish with chopped cilantro and sliced green onions for freshness.
10. Enjoy!
Serve with lime wedges on the side and feel free to add pickled mustard greens or shredded cabbage for a tangy crunch. Dive into this comforting bowl of Khao Soi and enjoy every flavorful bite!
Can I Use Different Proteins in This Recipe?
Absolutely! While chicken is traditional, you can substitute it with shrimp, tofu, or even beef. Just adjust cooking times accordingly; shrimp will take less time, while tofu should be added at the same stage as chicken.
What Should I Do If I Can’t Find Red Curry Paste?
If red curry paste isn’t available, you can create a makeshift blend using curry powder, along with garlic, ginger, and a bit of chili paste for heat. While it won’t have the exact same flavor, it will still give your soup a delicious kick!
How Can I Store Leftovers?
Store any leftover Khao Soi in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or coconut milk to revive the soup’s creaminess.
Can I Make Khao Soi Vegetarian?
Yes, you can easily make this dish vegetarian by substituting the chicken with tofu or mushrooms and using vegetable broth instead of chicken broth. Make sure to use vegetarian fish sauce or soy sauce for depth of flavor!