Authentic Thai Khao Soi: Coconut Curry Noodle Soup Recipe

Looking for a dish that transports you straight to the bustling streets of Thailand? This Thai Khao Soi (Coconut Curry Noodle Soup) is a treasure among international soups, offering a delightful fusion of flavors that will warm your heart and tantalize your taste buds. With its creamy coconut milk base and aromatic spices, it’s a specialty soup that stands out in any culinary repertoire.

Imagine slurping up tender noodles immersed in a rich, fragrant broth, complemented by crispy toppings that add texture and flavor. This recipe is not just a meal; it’s an experience, one that encapsulates the essence of Thai cuisine right in your kitchen.

The Best Thai Khao Soi Recipe

A bowl of Thai Khao Soi with egg noodles in coconut curry broth, topped with crispy noodles, cilantro, and lime.

This vibrant Thai Khao Soi is a perfect balance of spicy, savory, and creamy, featuring egg noodles, tender chicken, and a luscious coconut curry broth. The taste is a harmonious blend of spices, with a delightful richness from the coconut milk that coats each noodle beautifully.

Ingredients

2 cups egg noodles
1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
1 can (14 oz) coconut milk
2 cups chicken broth
2 tablespoons red curry paste
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon sugar
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons vegetable oil
Chopped cilantro and green onions for garnish
Lime wedges for serving
Crispy fried noodles for topping

Instructions

Cook the Noodles: In a large pot, bring salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
Sauté Aromatics: In a separate pot, heat vegetable oil over medium heat. Add chopped onion, garlic, and ginger, sautéing until fragrant.
Add Chicken: Stir in the chicken pieces and cook until browned on all sides.
Make the Broth: Add the red curry paste to the pot and stir for a minute. Pour in the coconut milk and chicken broth, then add soy sauce, fish sauce, lime juice, and sugar. Bring to a simmer and let cook for about 15 minutes until the chicken is cooked through.
Combine & Serve: In bowls, place a serving of noodles, ladle the hot coconut curry broth over the top, and garnish with chopped cilantro, green onions, and crispy fried noodles. Serve with lime wedges on the side.