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Experience the rich and aromatic flavors of Thai Curry Soup (Khao Soi), featuring a creamy coconut milk base, tender egg noodles, and a delightful blend of spices topped with crispy shallots and fresh herbs.

Cook the egg noodles according to package instructions, drain, and set aside.

Prepare the Noodles

In a large pot, heat a little oil over medium heat. Add the sliced shallots, minced garlic, and grated ginger. Sauté until fragrant and softened.

Make the Soup Base

Stir in the Khao Soi curry paste and cook for 1-2 minutes. Then add the chicken broth and bring to a simmer.

Add Curry Paste and Broth

Pour in the coconut milk and add the cubed chicken or tofu. Simmer for about 10-15 minutes until the chicken is cooked through or tofu is heated.

Add Coconut Milk and Chicken/Tofu

Stir in the fish sauce, sugar, and lime juice. Adjust seasoning to taste.

Season the Soup

Divide the cooked noodles into bowls, ladle the hot soup over the noodles, and garnish with fresh cilantro and a drizzle of chili oil.

Serve

Coconut milk

Chicken or tofu (cubed)

Chicken broth

Khao Soi curry paste

Egg noodles

Shallots (sliced)

Garlic (minced)

Ginger (grated)

Fish sauce

Sugar

Lime (juiced)

Fresh cilantro (for garnish)

Chili oil (for serving)

Thai Curry Soup (Khao Soi)

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Make Thai Curry Soup (Khao Soi) Recipe in just 30m. Experience the rich and aromatic flavors of Thai Curry Soup (Khao Soi), featuring a creamy coconut milk base, tender egg noodles, and a delightful blend of spices topped with crispy shallots and fresh herbs.

Thai Curry Soup (khao Soi) Recipe

Ingredients

Soup Ingredients

Method

Cooking Directions