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Khao Soi Recipe - Authentic Thai Coconut Curry Noodle Soup

Khao Soi Recipe – Authentic Thai Coconut Curry Noodle Soup

Description

Welcome, food enthusiasts! If you’re in search of a vibrant, flavorful, and truly comforting meal, you’ve come to the right place. Today, we’re diving into a classic Northern Thai dish: Khao Soi, also known as Thai Coconut Curry Noodle Soup. This delicious noodle soup is a harmonious blend of spices, creamy coconut milk, and tender noodles, making it a perfect dish to savor any day of the week.

Ingredients

Scale

 

  • 4–6 ounces dry rice noodles
  • 1 tablespoon coconut, peanut, or olive oil
  • 1 large shallot, finely diced (or substitute with half an onion)
  • 2 tablespoons chopped lemongrass
  • 4 garlic cloves, roughly chopped
  • 2 tablespoons Thai Red Curry Paste (store-bought), more for spicier soup
  • 1/2 teaspoon ground turmeric (or use freshly grated turmeric)
  • 1/2 teaspoon yellow curry powder
  • 1/2 teaspoon ground cardamom
  • 14-ounce can of full-fat coconut milk
  • 1 cup chicken broth (or vegetable broth)
  • 4–6 kaffir lime leaves (optional but recommended)
  • 1 red bell pepper, thinly sliced (substitute other veggies if preferred)
  • 2 tablespoons fish sauce or vegan fish sauce
  • 2 tablespoons soy sauce (reduce if using vegan fish sauce)
  • 2 tablespoons brown or palm sugar
  • 1 tablespoon chili garlic sauce (Sambal Oelek)
  • 8–12 ounces protein: prawns, crispy tofu, or thinly sliced chicken breast
  • Salt and pepper to taste
  • 1 lime, for squeezing

Garnishes:

  • Fresh basil (Thai basil is ideal)
  • Pickled mustard greens (traditional)
  • Cilantro
  • Bean sprouts
  • Lime wedges
  • Crispy noodles
  • Thinly sliced red onions or scallions

Optional Substitutions:

  • Gluten-Free: Use tamari instead of soy sauce.
  • Vegetarian/Vegan: Swap chicken broth with vegetable broth and use tofu as the protein

Instructions

Step 1: Prepare the Noodles

Place the rice noodles in a large baking dish and pour boiling water over them. Let them sit, stirring occasionally until they are al dente. Drain and toss with a little oil to prevent sticking.

Step 2: Prepare the Aromatics and Protein

While the noodles are soaking, prep your protein of choice—whether prawns, chicken, or tofu. Dice the shallots, chop the garlic and lemongrass, and slice the red bell pepper.

Step 3: Cook the Base

In a large pot, heat the oil over medium heat. Add the shallots, garlic, and lemongrass. Sauté until fragrant and golden, about 3-4 minutes. Then, add the red curry paste, turmeric, yellow curry powder, and cardamom. Sauté for another minute to release the flavors.

Step 4: Build the Soup

Pour in the coconut milk, chicken broth, and kaffir lime leaves. Stir well and bring to a gentle simmer. Once simmering, add the red bell pepper, fish sauce, soy sauce, brown sugar, and chili garlic paste. Stir to combine.

Step 5: Add the Protein

Add the prawns (or your choice of protein) and gently simmer until fully cooked. For prawns, this will take about 3-5 minutes. If using chicken, ensure it is thoroughly cooked.

Step 6: Final Adjustments

Give a generous squeeze of lime juice and taste the soup. Adjust the seasoning with more salt, pepper, or red curry paste as needed. The goal is to balance salty, sweet, sour, and spicy flavors.

Step 7: Assemble the Dish

Divide the cooked noodles into serving bowls. Ladle the flavorful soup over the noodles, ensuring an even distribution of protein and vegetables.

Step 8: Garnish and Serve

Top each bowl with your preferred garnishes such as fresh basil, pickled mustard greens, crispy noodles, bean sprouts, and lime wedges. Serve hot and enjoy!

Equipment

Notes

  • Fresh Ingredients are Key: Use fresh lemongrass, garlic, and lime leaves for the best flavor.
  • Adjust Spice Levels: If you prefer a milder soup, reduce the amount of red curry paste or omit the chili garlic sauce.
  • Make It Ahead: The soup base can be prepared a day in advance, allowing the flavors to meld together.

Find it online: https://optimalrecipes.com/khao-soi-recipe-authentic-thai-coconut-curry-noodle-soup/