Thai Khao Soi is a rich and aromatic coconut curry noodle soup hailing from Northern Thailand. This delightful dish features tender chicken, fragrant spices, and a creamy coconut milk broth, all served over egg noodles and garnished with crispy noodles, fresh herbs, and a squeeze of lime.
Ingredients
For the Curry Paste:
- 3 dried red chilies, soaked and chopped
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 1-inch piece of ginger, chopped
- 1 stalk lemongrass, chopped
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 2 tablespoons water
For the Soup:
- 2 tablespoons vegetable oil
- 1 lb (450g) chicken thighs, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon palm sugar (or brown sugar)
- 1 lb (450g) fresh egg noodles
- 1 cup crispy fried noodles (for garnish)
- Fresh cilantro, chopped (for garnish)
- Red onion, thinly sliced (for garnish)
- Lime wedges (for serving)
- Pickled mustard greens (optional, for serving)
Steps
Step 1. To begin, prepare the curry paste by blending the soaked and chopped dried red chilies, shallots, garlic, ginger, lemongrass, coriander seeds, cumin seeds, turmeric powder, and water in a food processor until you achieve a smooth paste. This homemade paste forms the aromatic base of your Khao Soi, infusing the soup with its signature flavor.
Step 2. Heat the vegetable oil in a large pot over medium heat. Add the prepared curry paste and sauté for a few minutes until fragrant. Then, add the chicken pieces and cook until they are no longer pink on the outside. The paste will coat the chicken, beginning to infuse it with rich, spicy flavors.
Step 3. Pour in the coconut milk and chicken broth, stirring to combine with the curry paste and chicken. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, allowing the chicken to cook through and the flavors to meld together beautifully.
Step 4. Next, season the soup with fish sauce, soy sauce, and palm sugar. Adjust the seasoning to taste, ensuring a balance of salty, sweet, and savory notes. Let the soup simmer for another 5-10 minutes, allowing the flavors to deepen and the broth to thicken slightly.
Step 5. While the soup simmers, cook the fresh egg noodles according to the package instructions. Drain and divide the noodles into serving bowls. Ladle the hot coconut curry soup over the noodles, ensuring each bowl gets a generous portion of chicken. Top with crispy fried noodles, chopped fresh cilantro, and thinly sliced red onion. Serve with lime wedges and pickled mustard greens on the side for added flavor and texture.
Tips for Variation
- Vegetarian Version: Replace chicken with tofu or a mix of vegetables like mushrooms, bell peppers, and broccoli. Use vegetable broth instead of chicken broth.
- Seafood Twist: Substitute chicken with shrimp or a combination of seafood like squid and mussels for a delightful seafood Khao Soi.
- Spice Level: Adjust the number of dried red chilies to your heat preference. For a milder version, reduce the chilies, or remove the seeds before blending.
- Noodle Options: Try using different types of noodles, such as rice noodles or wheat noodles, to vary the texture and flavor of the dish.
- Toppings Galore: Experiment with additional toppings like bean sprouts, fried shallots, or Thai basil to enhance the dish’s complexity and presentation.
Macros (per serving)
- Calories: 550
- Protein: 28g
- Fat: 30g
- Carbohydrates: 45g
- Fiber: 4g
- Sugar: 6g
Frequently Asked Questions
- Can I make Khao Soi in advance?
- Yes, you can prepare the curry paste and the broth a day ahead. Store them separately in the refrigerator. When ready to serve, reheat the broth and cook the noodles fresh.
- Is Khao Soi gluten-free?
- The dish can be made gluten-free by using gluten-free soy sauce and rice noodles instead of egg noodles. Ensure all ingredients, like fish sauce, are gluten-free.
- How do I store leftovers?
- Store the soup and noodles separately in airtight containers in the refrigerator. The soup can last up to 3 days. Reheat the soup on the stove and add freshly cooked noodles before serving.
- Can I freeze Khao Soi?
- Yes, you can freeze the broth and chicken mixture for up to 2 months. However, it’s best to cook fresh noodles when ready to serve. Thaw the soup in the refrigerator overnight before reheating.
Savory Thai Khao Soi: A Flavorful Northern Thai Delight
Ingredients
For the Curry Paste:
- 3 dried red chilies soaked and chopped
- 2 shallots chopped
- 4 cloves garlic chopped
- 1- inch piece of ginger chopped
- 1 stalk lemongrass chopped
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 2 tablespoons water
For the Soup:
- 2 tablespoons vegetable oil
- 1 lb 450g chicken thighs, cut into bite-sized pieces
- 1 can 14 oz coconut milk
- 2 cups chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon palm sugar or brown sugar
- 1 lb 450g fresh egg noodles
- 1 cup crispy fried noodles for garnish
- Fresh cilantro chopped (for garnish)
- Red onion thinly sliced (for garnish)
- Lime wedges for serving
- Pickled mustard greens optional, for serving
Instructions
- Step 1. To begin, prepare the curry paste by blending the soaked and chopped dried red chilies, shallots, garlic, ginger, lemongrass, coriander seeds, cumin seeds, turmeric powder, and water in a food processor until you achieve a smooth paste. This homemade paste forms the aromatic base of your Khao Soi, infusing the soup with its signature flavor.
- Step 2. Heat the vegetable oil in a large pot over medium heat. Add the prepared curry paste and sauté for a few minutes until fragrant. Then, add the chicken pieces and cook until they are no longer pink on the outside. The paste will coat the chicken, beginning to infuse it with rich, spicy flavors.
- Step 3. Pour in the coconut milk and chicken broth, stirring to combine with the curry paste and chicken. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, allowing the chicken to cook through and the flavors to meld together beautifully.
- Step 4. Next, season the soup with fish sauce, soy sauce, and palm sugar. Adjust the seasoning to taste, ensuring a balance of salty, sweet, and savory notes. Let the soup simmer for another 5-10 minutes, allowing the flavors to deepen and the broth to thicken slightly.
- Step 5. While the soup simmers, cook the fresh egg noodles according to the package instructions. Drain and divide the noodles into serving bowls. Ladle the hot coconut curry soup over the noodles, ensuring each bowl gets a generous portion of chicken. Top with crispy fried noodles, chopped fresh cilantro, and thinly sliced red onion. Serve with lime wedges and pickled mustard greens on the side for added flavor and texture.