Khao Soi (Thai Coconut Noodle Soup)

By Sylvia Fountaine | Feasting at Home Blog · feastingathome.com

35 minServes 3

A fragrant Thai coconut broth simmered with curry paste, turmeric, and cardamom, served over soft noodles with tender protein.

Adjust▾

🌐Translate

⋯

prepCook noodles according to package directions (or soak rice noodles in boiling water until al dente); set aside
1 tablespoon coconut oil	Sauté shallot, garlic & lemongrass until fragrant, 3–4 min	Add curry paste, turmeric, curry powder & cardamom, sauté 1 min	Add coconut milk, broth & kaffir lime leaves, bring to simmer	Stir in fish sauce, soy sauce, sugar & chili garlic sauce	Add protein & bell pepper, simmer covered until cooked through, 10–12 min (chicken) or 3–4 min (prawns)	Squeeze lime, taste & adjust seasoning; heat until hot	Divide noodles into bowls, ladle soup over top & serve with lime wedges
1 large shallot, finely diced
2 tablespoons chopped lemongrass
4 garlic cloves, roughly chopped
2 tablespoons Thai Red Curry Paste
1/2 teaspoon ground turmeric
1/2 teaspoon yellow curry powder
1/2 teaspoon ground cardamom powder
400 ml can coconut milk, full-fat
240 ml chicken broth
6 fresh kaffir lime leaves (optional)
1 thinly sliced red bell pepper (optional)
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon chili garlic sauce (Sambal Olek)
salt and pepper to taste
8–16 oz / 225–450 g protein (raw chicken breast, prawns, crispy tofu, or cooked chicken)
1 lime
6–8 oz / 170–225 g dry rice noodles or egg noodles, cooked

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.