Khao Soi (Thai Coconut Noodle Soup)

This Khao Soi is a fragrant Thai coconut noodle soup that’s rich, creamy, and layered with warm spices. I love how the silky coconut broth pairs with noodles, fresh lime, and my choice of protein, creating a comforting yet vibrant dish that always feels special.

Why You’ll Love This Recipe

I like this soup because it has the perfect balance of spicy, savory, and slightly sweet flavors. The curry paste, turmeric, and cardamom give it depth, while the coconut milk makes it smooth and luscious. I enjoy how customizable it is—I can use chicken, tofu, or shrimp, and I often toss in extra veggies for color and texture. It’s quick enough for a weeknight dinner but impressive enough to serve guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4–6 ounces dry rice noodles
1 tablespoon coconut, peanut or olive oil
1 large shallot finely diced ( or sub half an onion)
2 tablespoons chopped lemongrass
4 garlic cloves, rough chopped
2 tablespoons Thai Red Curry Paste (store-bought, I like this brand), more for spicier
1/2 teaspoon ground turmeric (or use grated turmeric)
1/2 teaspoon yellow curry powder
1/2 teaspoon ground cardamom
14-ounce can coconut milk, full-fat
1 cup chicken broth (or veggie broth, or use water and one chicken bouillon cube)
4–6 kaffir lime leaves (optional, but delicious!)
1 thinly sliced red bell pepper (optional- sub other veggies)
2 tablespoons fish sauce- or vegan fish sauce
2 tablespoons soy sauce ( perhaps reduce if using vegan fish sauce, or use to taste)
2 tablespoons brown sugar, palm sugar or an alternative substitute
1 tablespoon chili garlic sauce (Sambal Olek)
8–12 ounces protein: raw, peeled prawns, or crispy tofu, or raw, thinly sliced chicken breast- or leftover baked chicken or rotisserie chicken)
salt and pepper to taste
1 lime

Directions

1. I start by cooking the rice noodles according to the package directions, then draining and setting them aside.
2. In a large pot, I heat the oil and sauté the shallot until softened. I add lemongrass, garlic, curry paste, turmeric, curry powder, and cardamom, stirring until fragrant.
3. I pour in the coconut milk and chicken broth, then add kaffir lime leaves and red bell pepper. I let the broth simmer gently for about 10 minutes.
4. Next, I stir in fish sauce, soy sauce, sugar, and chili garlic sauce, adjusting to taste.
5. I add my protein of choice—shrimp, chicken, or tofu—and cook until just done.
6. Finally, I season with salt, pepper, and a squeeze of lime juice.
7. To serve, I place noodles in bowls, ladle the hot broth and protein over them, and finish with extra lime wedges.

Servings and Timing

This recipe makes about 4 servings. It takes roughly 35–40 minutes total, with about 15 minutes of prep and 20–25 minutes of cooking.

Variations

Sometimes I swap rice noodles for egg noodles to give it a heartier texture. I also like adding mushrooms, carrots, or spinach when I want more vegetables. For a vegan version, I use tofu and vegetable broth while swapping in vegan fish sauce. If I’m craving extra heat, I stir in more curry paste or chili garlic sauce.

Storage/Reheating

I store the broth and noodles separately to keep the texture right. The broth keeps well in the fridge for up to 4 days and reheats easily on the stovetop. Noodles can be refreshed by dipping them briefly in hot water. The broth also freezes well for up to 2 months, though I prefer adding fresh noodles after thawing.

FAQs

Can I use store-bought curry paste?

Yes, I usually use store-bought Thai red curry paste for convenience, and it still makes the broth delicious.

What kind of noodles are best for Khao Soi?

I typically use rice noodles, but egg noodles also work well if I want a different texture.

Can I make this soup vegan?

Yes, I use tofu for protein, vegetable broth, and vegan fish sauce.

How spicy is Khao Soi?

It has a mild to medium heat, but I can make it spicier by adding more curry paste or chili garlic sauce.

Do I need kaffir lime leaves?

They add a unique citrusy aroma, but if I don’t have them, I just use extra lime juice and zest.

What proteins work best in this soup?

I like using shrimp, chicken, or tofu, but leftover rotisserie chicken works great too.

Can I prepare the broth ahead of time?

Yes, I often make the broth a day in advance and then add noodles and protein right before serving.

How do I make it thicker?

I let the broth simmer longer to reduce, or I add a little extra coconut milk.

Can I freeze this soup?

I freeze just the broth, not the noodles. When reheating, I cook fresh noodles and add them in.

What garnishes go well with Khao Soi?

I like serving it with lime wedges, fresh cilantro, chili oil, or crispy shallots.

Conclusion

This Khao Soi is a comforting and flavorful Thai coconut noodle soup that I love making at home. The balance of creamy coconut broth, warm spices, and fresh lime makes it both soothing and exciting. Whether I prepare it with shrimp, chicken, or tofu, it’s always a satisfying and versatile dish that I come back to again and again.

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