15 Min Thai Coconut Curry Chicken Noodle Soup

Khao soi is a rich and comforting Northern Thai coconut curry chicken noodle soup that is everything.

We crushed this bowl: just the right amount of spicy and creamy and lots of good stuff. The chicken is tender and hearty, the noodles soft, the lime so bright and fresh.

Since I bought a small packet of Thai red curry paste, I have been red curry all the things. I’ve made red curry potatoes, red curry chickpeas and even red curry dip for the fries. I’m surprised Mike and I aren’t red from all the red curry paste we ate. I can’t believe how good it is. And really, it’s so much easier to open a package than to get out a mortar and pestle to make curry paste from scratch.

Thai red curry paste is the secret to this soup’s flavor and richness, while being prepared in 15 minutes whether you cook it on the stovetop or in an instant pot. One taste and I bet it will be a new weeknight staple. It’s so addictive.

While the egg ribbons and the crunchy bits are completely optional, they also add lots of texture and taste contrast. Maybe if you’re looking to do something new, try egg ribbons if you haven’t yet. They are really simple but so satisfying.

What is khao soi?

Khao soi is a rich and comforting coconut curry noodle soup from northern Thailand. It is also popular in neighboring countries Myanmar and Laos. The coconut curry soup base is creamy and full of umami thanks to red curry paste, ginger, garlic and fish sauce. Khao soi usually contains chicken, but it can also be found with beef.

eat yourself recipe www.iamafoodblog.com

How to make khao soi

Fry the aromatics and curry paste. In a medium sized saucepan, add a little oil. When the oil is hot, add the ginger and garlic and fry, stirring occasionally. When soft, add the curry paste and fry over medium-high heat, stirring, until the oils begin to separate.
Add the broth and coconut milk. Stir in chicken broth, coconut milk and chicken.
Simmer. Simmer everything over medium heat for 10 to 15 minutes or until the chicken breast is cooked through.
Cook the noodles. While the soup is simmering, cook the egg noodles and drain well.
Season. Taste the soup and season with fish sauce and a touch of sugar.
Assemble. When the chicken is cooked, remove it from the soup and slice it. Add chicken to bowls with noodles and top with soup. Finish with lime and cilantro and enjoy!

Khao Soi | www.iamafoodblog.com

What is red curry paste?

Red curry paste is a seasoning paste made from dried chilli, garlic, lemongrass, shallots, galangal, makrut lime, coriander and cumin. It is the base of many Thai dishes. You can make it at home by soaking dried chili peppers and then pounding everything together. Or, you can buy a jar of it at the grocery store. Red curry paste is incredibly tasty and a very useful pocket-sized ingredient that can up your cooking game.

I like Aroy-D Thai Red Curry Paste – it has a pretty simple ingredient list: chili peppers, garlic, lemongrass, shallots, salt, galangal, makrut lime, coriander and cumin. Kind of like what I would put in a curry paste if I had to make it myself. The Mae Ploy brand is also incredibly popular.

red curry paste | www.iamafoodblog.com

Best Noodles to Use

Traditionally, khao soi is made with fresh, chewy Chinese egg noodles. You can find these egg noodles in the refrigerated section of the Asian grocery store. You can also use: chow mein noodles, dry egg noodles, instant ramen noodles, fresh ramen noodles, or even just spaghetti if that’s what you have.

Can I make khao soi without noodles?

You can definitely do this without noodles. Technically it won’t be khao soi, but it will still be a very tasty chicken curry and coconut soup. Add root vegetables, leafy greens or tofu to bulk it up and if you’re doing keto, use shirataki noodles for keto khao soi.

khao soi noodles | www.iamafoodblog.com

Can I cook noodles in soup?

Please don’t cook the noodles in the soup! Fresh egg noodles should be cooked in plenty of boiling water to cook thoroughly. If you’ve ever had soggy, sticky noodles, it’s probably because someone cooked them in soup. Egg noodles release a lot of starch into the water they cook in, which will change the texture and flavor of the soup.

Khao soi instant pot

The khao soi instant pot actually isn’t much faster (if it is), but if you want easy, odor-free cleaning of the instant pot:

Add the chicken brothcoconut milk, red curry paste, garlic, ginger and chicken in the insert.
Adjust the pressure over high heat and cook for 5 minutes.
Cook and drain the egg noodles while the Instant Pot does its magic. Divide the noodles into deep bowls.
Quick release When the Instant Pot is cooked, remove the chicken and shred it. Divide the chicken among the bowls.
Season the soup with fish sauce and sugar
Assemble. Pour the soup over the noodles and chicken. Garnish with lime wedges and cilantro and enjoy!

Additional toppings for khao soi

The best part of Khao Soi is the extra toppings. So if you want some ambiance, be sure to include these on the side to garnish your bowl:

Crispy noodles. The best part! Crunchy, crispy, nutty-rich fried egg noodles. It’s quite simple, just heat some oil in a small pan and fry over medium heat until the egg noodles are crispy and brown. Drain on absorbent paper. You can also cut wonton wrappers and fry them as well.
Sliced shallots. Raw spicy heat, crisp and sweet.
Lime wedges and coriander. A touch of tangy acidity rounds out the flavors while chopped cilantro adds freshness.
Egg ribbons. These aren’t traditional, but I like to make egg ribbons that swirl into the noodles.
Extra chili paste. Make a small dish of prik pao (Thai chili sauce) so you can add a little extra heat if needed

thai noodle soup khao soi | www.iamafoodblog.com

Dishes to accompany khao soi

Khao soi is hearty enough to eat on its own, but what is life without variety? Here are some dishes to accompany your khao soi;

Steph

Desire for self

A rich and comforting coconut curry noodle soup from Northern Thailand, made in 15 minutes!

Serves 2

Preparation time 10 minutes

Cooking time 5 minutes

Total duration 15 minutes

Desire for self

2 cups chicken broth no sodium preferred
14 ounce coconut milk 1 can
1-2 tablespoon Thai red curry paste
1/2 thumb ginger thinly sliced
2 cloves garlic crushed
1 big chicken breast or 2 small
1 tablespoon fish sauce or to taste
1 tablespoon sugar or to taste, preferably brown sugar
2 servings egg noodles or ramen noodles

Optional toppings

1/2 shallot slice
2 lime wedges
1/4 cup coriander ax
1 batch egg ribbons
1/2 cup crispy wonton strips

In the Instant Pot insert, add the chicken broth, coconut milk, red curry paste, garlic, ginger, and chicken breast. Cook at high pressure for 5 minutes.
While the Instant Pot does its thing, chop the shallots, slice the lime, and wash the cilantro. If using additional toppings, prepare them now. Cook and drain your noodles and divide them into two deep bowls.
When the Instant Pot is finished, quickly release the pressure. Carefully remove the chicken and slice it. Add the chicken to the bowls with the noodles.
Stir fish sauce and brown sugar into soup. Taste the soup and adjust seasoning with fish sauce, sugar and curry paste if necessary, then divide evenly between the two bowls. Finish with lime and cilantro and enjoy!