Thai Khao Soi (Coconut Curry Soup)
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Thai Khao Si Coconut Curry Soup – This bold and fragrant Thai Noodle Soup is easy to make and oh so satisfying. This is a must-try Authentic Thai recipe my family and I ate on our travels!
Thai Food Recipes
Last summer our family had the opportunity to spend a month in Southeast Asia. We started our adventure in Thailand, then traveled through Laos and Vietnam.
There were many epic moments along the way. Yet as a family, we all agree, our time in the city of Chiang Mai, in northern Thailand, was collectively our favorite.
Chiang Mai is a diverse community on many levels. It’s a multicultural city with influences from Myanmar and Laos and small nomadic ethnic groups that have roamed the land for generations. There are pockets of old Thai culture, hip modern shopping districts, ancient temples, and foodie hotspots.
The combination of all these elements has created a unique culinary experience.
Thai Khao Soi – Chiang Mai’s Most Beloved Soup Recipe
Although we devoured many fabulous meals in Chiang Mai, the most monumental dish we tasted was Khao Soi, Chiang Mai’s signature dish!
This classic northern Thai Noodle Soup is packed with complexity and intrigue. It’s a Coconut Curry Soup loaded with protein, egg noodles, fried crunchy noodles, and fresh herbs.
The soup base offers a spicy-tangy-savory coconut taste that complements all types of protein options… Although we like it best with chicken or beef.
Kao Soi is sold in noodle shops all over Chiang Mai. Restaurant patrons sit and watch as talented professional noodle-makers crank out fresh egg noodles at high speed. It is a feast for all five senses.
Yet, even if you never get the chance to visit Thailand, you can make this simple chicken noodle soup at home!
Thai Red Curry Soup For The Home Cook
So, you will probably not practice the ancient art of noodle throwing to make Kai Soi.
That’s ok. Neither am I.
However, after working on a few test batches, I have been able to replicate the intense exotic flavor of traditional Chiang Mai Soup in a way that is easy enough for home cooks to experience success.
The red curry soup base starts with a simple process of boiling coconut milk down into a thick paste to provide a deep rich undertone and a bit of thickening power.
Pro Tip: The only other wild-card step pertains to the fried noodle garnish. You can deep fry extra noodles for the crunchy top or skip this step for the sake of time and ease.
What Ingredients You Will Need
- Thin Egg Noodle Nests – or angel hair pasta instead
- Unsweetened Coconut Milk – for flavor and thickening
- Red Curry Paste – canned or jarred
- Ground Turmeric
- Boneless Skinless Chicken Thighs
- Chicken Broth
- Fish Sauce – the stinkier the better *wink*
- Fresh Lime Juice
- Optional Garnishes: chopped scallions, chopped cilantro, fried egg noodles, lime wedges
All the Asian ingredients can be found in most larger grocery stores with a decent “international” section.
Although I suggest adding the scallions and cilantro to lighten the flavor at the end, the garnishes are completely optional.
How To Make Thai Coconut Curry Soup
- Boil the Pasta. Set a large pot of water over high heat. Once boiling, cook the pasta according to the package instructions. Drain and set aside.
- Reduce the Coconut Milk. Meanwhile, set another pot over medium heat. Add part of the coconut milk. Cook the coconut milk down into a thick paste. This gives the Khao Soi it’s unique flavor and silky texture.
- Add Spices and Chicken. Add the curry paste and turmeric. Stir and sauté. Then add in the chopped chicken pieces.
- Simmer. Pour in the remaining coconut milk, chicken broth, and fish sauce. Bring to a boil, then lower the heat and simmer to develop the flavor.
- Want to Get Fancy? If you want to top the Khao Soi in the traditional Chiang Mai style with crunchy fried noodles, fry some extra egg noodle nests in oil. Fry for approximately 20 seconds per side.
- Add the Pasta. Stir in the cooked pasta and some fresh-squeezed lime juice.
- Garnish. Top the red curry soup with fresh chopped herbs and crunchy noodles if desired.
Get The Full (Printable) Thai Khao Soi Coconut Curry Soup Recipe & Video Below. Enjoy!
Frequently Asked Questions
Khao Soi Protein Options
Our recipe includes chicken. However, beef, pork, and even shrimp can be added to the soup base in Thailand.
If using pork loin or steak, slice them paper-thin and cook as directed in the recipe below.
If using shrimp, add them at the end (with the noodles) and simmer for 3 minutes to cook the shrimp.
Where Can I Find The Ingredients?
You should find all the Kao Soi ingredients at most national (or large regional) grocery chains, especially if the store has a good international section.
However, you can also find red curry paste, coconut milk, and fish sauce at Asian markets and online!
Can I Make Gluten-Free Thai Coconut Curry Soup?
Instead of using egg noodles or angel hair pasta, buy Gluten-Free spaghetti to add to the soup.
Just be aware, gluten-free noodles tend to break down faster than regular pasta. So if made with GF noodles, this does not make a great leftover.
P.S. Most brands of red curry paste and fish sauce are gluten-free but double-check to be sure.
How Long Does Khao Soi Last In the Refrigerator?
Store the leftovers in an airtight container and refrigerate for up to 5 days.
If the pasta absorbs most of the liquid, you can add more broth to loosen it up.
Can You Freeze Red Curry Soup?
This recipe is best served fresh. It’s not a great idea to freeze it.
More Brilliant Thai Recipes
- Panang Chicken Curry Recipe
- Crispy Tofu Panang Curry Recipe
- Easy Chicken Pad Thai Recipe
- Larb Rolls Recipe
- Red Curry Grilled Chicken Salad Recipe
- Pad Kee Mao (Drunken Noodles) Recipe
- Classic Thai Fried Rice Recipe
- One-Pot Shrimp Curry Pasta Bowls Recipe
Thai Khao Soi (Coconut Curry Soup)
- 10 ounces thin egg noodles (or angel hair pasta)
- 2 1/2 cups unsweetened coconut milk (canned)
- 3 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 1/4 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 6 cups chicken broth
- 5 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 1/2 cup chopped scallions
- 1/2 cup chopped cilantro
- 1 cup fried egg noodles
- 4 lime wedges
- Set a large pot of water on the stovetop over high heat. Bring to a boil. Once boiling, cook the pasta according to the package instructions. Then drain off the boiling water and set the cooked pasta aside.
- Meanwhile, set another large pot over medium heat. Add 1 cup coconut milk. Bring to a boil and cook the coconut milk down into a thick paste that starts to separate.
- Once the coconut milk separates, add the curry paste and tumeric. Cook the mixture 2-3 minutes. Then add in the chopped chicken pieces. Stir and cook for 5 minutes.
- Once the chicken looks mostly cooked, pour in the remaining coconut milk, chicken broth, and fish sauce. Bring to a boil, then lower the heat and simmer for 10 minutes.
- While the soup is cooking, chop/prep the garnishes. Get Fancy: If you want to top the Khao Soi in the traditional Chiang Mai style with fried noodles, place 1-2 inches of vegetable oil in a separate pot. Once it is smoking hot, drop 2-3 extra egg noodle nests in the oil and fry for approximately 20 seconds per side. Remove and drain. Then separate into 6 chunks for the garnish.
- Once the soup base has simmered for 10 minutes, stir in the cooked pasta and lime juice. Stir and simmer for 1 minute to warm the noodles.
- Ladel the soup into bowls. Top with chopped scallions, cilantro, fried noodles, and lime wedges if desired.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
I am a vegetarian, so I replaced meat with vegetables – baby eggplant, baby corn, bell peppers and snap peas. Also, did not add the fish sauce.
Garnished it with fried peanuts, fried garlic and fried nest of cooked noodles. I used a full fat coconut milk.
This was the Best and the most flavorful KhaoSuey I ever had.
I have been following a family hands down Burmese recipe all my life that calls for adding chickpeas flour or split peas lentils (cooked & mashed) to thicken the curry, not much spice but too many items for garnish to make up for flavor.
Thank you for posting your changes to the recipe, I’m not vegetarian, but do not like fish sauce and wondered how it was without it.
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My husband whipped this soup together last night with ease and it was so delicious and comforting! Will be a soup we keep coming back to!
This soup is bursting with flavor and I can’t wait to make it again!
I really love how easy and comforting this is!! So good!
Yes! This came out so creamy and delicious! Tasted perfectly like the best curry soup!