Can I use a different type of noodle for khao soi?

Yes. The recipe works with rice noodles, egg noodles, ramen, or linguine. Chinese egg noodles are traditional, but choose based on preference and what you have on hand.

How do I make khao soi spicier?

Add more Thai red curry paste to taste. Start with the amount called for and increase by half-tablespoon increments until you reach your desired heat level.

Should I double the broth?

The recipe recommends it. Doubling the broth creates a brothier, more souplike consistency rather than a thick curry, which is more authentic to the dish.

Can I make khao soi ahead of time?

The broth keeps refrigerated for 3 days. Store and reheat gently on the stovetop. Cook noodles fresh just before serving to prevent sogginess.

What oil is best for khao soi?

Coconut oil, peanut oil, or olive oil all work. Coconut oil complements the coconut milk base, but use whichever you prefer or have available.

Khao Soi (Thai Coconut Noodle Soup)

Name: Khao Soi (Thai Coconut Noodle Soup)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: northern Thao
Ingredients: 6-8 ounces dry rice noodles or egg noodles (or sub ramen noodles, or linguini). This dish is typically made with Chinese egg noodles.; 1 tablespoon coconut oil, (or peanut oil or olive oil); 1 large shallot, finely diced (or sub half an onion); 2 tablespoons chopped lemongrass; 4 garlic cloves, roughly chopped; 2 tablespoons Thai Red Curry Paste (store-bought, I like Maseri brand), add more for spicier; 1/2 teaspoon ground turmeric (or use grated turmeric); 1/2 teaspoon yellow curry powder; ½ teaspoon ground cardamom powder; 14-ounce can of coconut milk, full-fat; 1 cup chicken broth (or veggie broth, or use water and one chicken bouillon cube); 6 fresh 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); salt and pepper to taste; 1 lime, more for serving; 8-16 ounces protein: raw chicken breast (see notes), prawns, crispy tofu, or leftover baked chicken or rotisserie chicken)

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Khao Soi (Thai Coconut Noodle Soup) | CookOS

Ingredients

6-8 ounces dry rice noodles or egg noodles (or sub ramen noodles, or linguini). This dish is typically made with Chinese egg noodles.
1 tablespoon coconut oil, (or peanut oil or olive oil)
1 large shallot, finely diced (or sub half an onion)
2 tablespoons chopped lemongrass
4 garlic cloves, roughly chopped
2 tablespoons Thai Red Curry Paste (store-bought, I like Maseri brand), add more for spicier
1/2 teaspoon ground turmeric (or use grated turmeric)
1/2 teaspoon yellow curry powder
½ teaspoon ground cardamom powder
14-ounce can of coconut milk, full-fat
1 cup chicken broth (or veggie broth, or use water and one chicken bouillon cube)
6 fresh kaffir lime leaves (optional, but delicious!)optional
1 thinly sliced red bell pepper (optional- sub other veggies)optional
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)
salt and pepper to taste
1 lime, more for serving
8-16 ounces protein: raw chicken breast (see notes), prawns, crispy tofu, or leftover baked chicken or rotisserie chicken)

20 Ingredients

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Instructions

1
Cook egg noodles according to package directions. If using rice noodles, place them in a large baking dish, pour boiling water over the noodles, and let them sit, stirring occasionally, until they are al dente.
2
. In a large pot, heat oil over medium heat. Add shallot, garlic, and lemongrass. Saute until fragrant and golden, about 3-4 minutes. Add red curry paste, turmeric, yellow curry powder and cardamom. Sauté for 1 minute. Add the coconut milk, chicken broth, and kaffir lime leaves and bring to a simmer, stirring. Once gently simmering, add the fish sauce, sugar, soy sauce, and chili garlic paste.
3
Add the chicken breasts (or prawns) and any quick-cooking veggies, and gently simmer covered, until cooked through. Chicken will take roughly 10-12 minutes, and prawns will take 3-4 minutes. If adding whole chicken breasts, shred and return to the soup, simmer two minutes. See notes for Crispy Tofu.
4
Give a generous squeeze of lime. Taste, adding more lime/salt/pepper/ red curry paste if necessary. Find the balance between salty, sweet, acidic, and spicy. You want the broth to have flavor and depth to hold up to the noodles. Fish sauce really helps here. Heat up the broth so it is nice and hot.
5
Divide cooked noodles into the bowls and ladle the hot, flavorful soup over top- this way it is a bit easier to handle.
6
the bowls with pickled mustard greens (chopped up small), crispy noodles, fresh herbs ( basil and cilantro) and lime wedges.