Khao Soi Recipe
Fresh egg noodles in a golden coconut milk curry topped with crispy noodles, coriander, green onions, and your choice of Braised Beef, Chicken Breast, Shrimp, Tofu & Veggies (contains shrimp paste), or Vegan. Gluten-free available upon request.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Noodles
Curry Base
Protein Options
Garnishes
Method
Preparation
- 1
- 2
Prepare the Protein
If using beef or chicken, braise or cook until tender. For shrimp, just peel and devein. If using tofu, press and cut into cubes. Prepare mixed veggies as desired.
Making the Curry
- 3
Make the Curry Base
In a large pot, heat a little oil over medium heat. Add the red curry paste and shrimp paste, stirring until fragrant. Pour in the coconut milk and vegetable broth, and bring to a simmer.
- 4
Add the Seasonings
Stir in soy sauce and sugar. Let the mixture simmer for about 10 minutes, allowing the flavors to meld.
- 5
Combine with Protein
Add your choice of protein (beef, chicken, shrimp, tofu, or veggies) to the curry and cook until heated through.
Serving
- 6
Assemble the Dish
In bowls, place cooked egg noodles, ladle the curry over the top, and garnish with crispy noodles, fresh coriander, green onions, and lime wedges.
