Thai coconut curry noodle soup (Khao Soi) is a rich and flavorful dish from Northern Thailand. It features a creamy coconut curry broth, egg noodles, and is often topped with crispy fried noodles, meat (like chicken or beef), and a variety of garnishes.
Thai Coconut Curry Noodle Soup
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Pin RecipeIngredients
- 1 tbsp Coconut oil
- ¼ Large Red Onion
3 Cloves Garlic Minced- 3 tbsp Thai Red Curry Paste
- ½ tsp Turmeric
- 3½ Cups Coconut milk
- 2 Cups Vegetable Broth
- 2 tbsp Soy Sauce
- 2½ tsp sugar
- 7 oz Dry Rice Noodles
- 1 Cup Snap Peas frozen is fine
- 4 Mini red pepper Sliced
- 1 Cup Matchstick Carrots
- 1 Large Lime Juiced
- 1 Bunch Thai Basil
Instructions
- In a medium nonstick pot over medium heat, sauté onions in oil for 2 minutes. Add garlic and cook 1 minute more, being careful not to brown.1 tbsp Coconut oil, ¼ Large Red Onion, 3 Cloves Garlic
- Stir in red curry paste, turmeric, coconut milk, vegetable broth, soy sauce, and sugar. Bring the mixture to a simmer, then add your noodles and cook for about 4 minutes.3 tbsp Thai Red Curry Paste, ½ tsp Turmeric, 3½ Cups Coconut milk, 2 Cups Vegetable Broth, 2 tbsp Soy Sauce, 2½ tsp sugar, 7 oz Dry Rice Noodles
- Toss in the snap peas, red pepper, and carrot. Continue to simmer until the vegetables are tender-crisp and the noodles are cooked through, about 3-4 minutes.1 Cup Snap Peas, 4 Mini red pepper, 1 Cup Matchstick Carrots
- Turn off the heat and brighten the flavors with a splash of lime juice. Toss in fresh Thai basil and/or cilantro for an aromatic finish.1 Large Lime, 1 Bunch Thai Basil
- Ladle into bowls and savor the vibrant flavors immediately. For a heartier meal, top with grilled chicken, tofu, or shrimp.
Notes
- The amount of Thai red curry paste determines the spice level. Start with 2 tablespoons and adjust to your preference. You can always add more later if desired.
- While not included in the specific ingredients you listed, feel free to add protein like cooked chicken, shrimp, tofu, or tempeh for a more substantial meal.
- The listed vegetables are just suggestions. You can add other vegetables like broccoli, mushrooms, zucchini, or baby corn for additional variety and nutrients.
- Rice noodles are common, but you can experiment with other types like egg noodles or even ramen noodles. Adjust cooking time according to the specific noodle variety.
- The sugar helps balance the savory and spicy flavors. Adjust the amount to your taste.
- Lime juice adds a refreshing brightness. You can adjust the amount based on your preference.
- Fresh Thai basil is a classic garnish, but you can also use cilantro, chopped peanuts, or a dollop of chili oil for an extra kick.
- This soup reheats well, making it a great option for meal prep.
- Use full-fat coconut milk for the richest flavor.
- Simmer the soup gently to avoid curdling the coconut milk.
- Taste the soup throughout and adjust seasonings as needed.
- Serve with a side of rice or crusty bread for dipping.
Nutrition
List of Ingredients:
For the Soup:
- 1 tablespoon coconut oil
- ¼ large red onion, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons Thai red curry paste
- ½ teaspoon turmeric
- 3 ½ cups coconut milk
- 2 cups vegetable broth
- 2 tablespoons soy sauce
- 2 ½ teaspoons sugar
- 7 ounces dry rice noodles
- 1 cup snap peas (fresh or frozen)
- 4 mini red peppers, sliced
- 1 cup matchstick carrots
- 1 large lime, juiced
- 1 bunch Thai basil, leaves picked
Image Gallery
Thai Coconut Curry Noodle Soup nice plating
Thai Coconut Curry Noodle Soup add ingredients
Thai Coconut Curry Noodle Soup in a bowl
Thai Coconut Curry Noodle Soup Plated full
Thai Coconut Curry Noodle Soup add lime
Thai Coconut Curry Noodle Soup addveggies
Thai Coconut Curry Noodle soup
History of Thai Coconut Curry Noodle Soup
The history of Thai coconut curry noodle soup, known as Khao Soi, is a bit of a delicious mystery! While its exact origins are debated, here’s what we know:
Northern Thai Roots: Khao Soi is a specialty of Northern Thailand, particularly the Chiang Mai region. This area has a unique culinary heritage, influenced by neighboring countries like Myanmar and China.
Possible Burmese Influence: Some food historians believe Khao Soi evolved from a Burmese noodle dish called “Ohn no khao swè.” Similarities include the use of coconut milk, curry paste, and both soft and crispy noodles.
Chinese Muslim Connection: Another theory suggests that Chinese Muslim traders who traveled through Myanmar and Northern Thailand introduced a similar noodle dish to the region. This is supported by the fact that Khao Soi was traditionally made with halal meats like chicken or beef.
Evolution Over Time: Regardless of its exact origins, Khao Soi has evolved over time to become a distinctly Northern Thai dish. Local ingredients and flavors have shaped its unique character.
Modern Popularity: Today, Khao Soi is a beloved dish in Thailand and beyond. Its rich and complex flavors, combined with the satisfying textures of the noodles, make it a truly special culinary experience.
While the exact origins may remain unclear, Khao Soi’s journey reflects the fascinating cultural exchange and culinary innovation that have shaped Northern Thai cuisine.
If you tried this recipe please share with us. Be as detailed as possible in your descriptions.
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