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Khao Soi - Thai Coconut Curry - Recipe
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5 from 5 votes

Khao Soi (Northern Thai Coconut Curry Soup) – Recipe

Khao Soi is a popular northern Thai curry recipe made with egg noodles cooked in coconut milk and an intensely flavorful curry paste of toasted chilies, ginger, cilantro, garlic, and more.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Main Course, Soup
Cuisine: Thai
Keyword: curry, recipe, soup, spicy
Servings: 8
Calories: 494kcal

Ingredients

FOR THE KHAO SOI CURRY PASTE

  • 8 dried chiles de arbol
  • 2 dried New Mexico peppers
  • 1 large shallot chopped
  • 6 cloves garlic chopped
  • 2 tablespoons chopped fresh ginger
  • ½ cup chopped fresh cilantro
  • 2 teaspoons ground turmeric
  • 2 teaspoons yellow curry powder

FOR THE CURRY SOUP

  • 1 tablespoon olive oil or coconut oil
  • 2 14- ounce cans coconut milk
  • 2 cups chicken broth
  • 1.5 pounds chicken thighs chopped
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon palm sugar or use light brown sugar
  • 12 ounces egg noodles prepared
  • Salt to taste

FOR THE FRIED NOODLES (if serving)

  • 4 ounces egg noodles
  • 1 cup vegetable oil
  • Pinch of salt

FOR SERVING/GARNISH: Chopped cilantro, spicy chili flakes, fried noodles (see below), lime wedges, red onion slices (for other options, see the discussion above)

    Instructions

    • Make the fried noodles first by heating the vegetable oil in a pot. Do not let it boil. Add the 4 ounces of egg noodles and lightly fry them, stirring occassionally, until they brown and crisp up, about 3-4 minutes. Set them onto paper towels to drain. You can reserve some of the oil to use later if you’d like.

    FOR THE KHAO SOI CURRY PASTE

    • Heat a large pan to medium heat and dry toast the dried peppers, flipping here and there, until they become pliable. Cool them slightly, then remove the stems and seeds. Place the peppers in a bowl and pour hot water over them. Soak them about 20 minutes, until they are nice and soft.
    • Add the peppers along with the shallot, garlic, ginger, cilantro, turmeric, curry powder, and about ¼ cup of the pepper soaking liquid to a food processor. Process to form a paste. You can add in more soaking liquid if you need to.

    FOR THE KHAO SOI CURRY SOUP

    • Heat a tablespoon of olive oil or coconut oil in a wok or large pan. Add the curry Khao Soi curry paste and cook it down, stirring often, for 5 minutes. It will darken a bit.
    • Pour in the coconut milk, chicken broth, and add the chopped chicken. Bring the mix to a boil, then reduce the heat and simmer for 30 minutes, until the chicken is cooked through and the flavors have nicely developed.
    • Remove from heat. Stir in the fish sauce, soy sauce and brown sugar. Adjust to taste with salt, fish sauce and soy sauce.

    TO SERVE

    • Divide the prepared egg noodles into bowls, then pour the curry soup over them.
    • Garnish and serve!

    Notes

    Heat Factor: Medium-Hot. You can use fewer chiles de arbol if you’d like to mellow it out a bit. Go with extra spicy chili flakes for a hotter version.

    Nutrition

    Calories: 494kcal | Carbohydrates: 46g | Protein: 26g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 128mg | Sodium: 920mg | Potassium: 602mg | Fiber: 2g | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 6.2mg | Calcium: 50mg | Iron: 4.4mg