thai noodle soup

A flavorful and very addicting Northern Style Thai Coconut Curry Noodle Soup, called Khao Soi. Easy and fast, and so yummy.

THAI COCONUT CURRY NOODLE SOUP (Khao Soi)

dry rice noodles

coconut, peanut or olive oil

shallot

lemongrass

garlic cloves, rough chopped

Thai Red Curry Paste (store-bought, I

turmeric – optional

cardamom– optional

coconut milk

chicken broth

lime leaves (optional, but delicious!)

red bell pepper (optional- sub other veggies)

fish sauce– or vegan fish sauce

soy sauce

brown sugar, palm sugar

chili garlic sauce (Sambal Olek)

lime

basil basil

Start a pot of boiling water, to cook the rice noodles and make sure to follow your package directions, as rice noodles can differ. Drain and rinse with water to help prevent them from sticking together. A little oil to coat, will help here, or if you time it right, you can add it directly to the soup.

While water is boiling, prep the shallot, garlic, lemongrass, red bell pepper, then get all other ingredients ready by the stove.

In a medium pot, heat oil over medium heat. Add shallot and lemongrass. Saute until fragrant and golden, about 3 minutes. Add garlic, saute 1-2 minutes. Add red curry paste,  turmeric, and a pinch of cardamom. Saute for 1-2 minutes.

Add the coconut milk , chicken broth and kefir lime leaves and bring to a simmer, stirring. Once gently simmering add the bell pepper, fish sauce, sugar, soy sauce and chili garlic paste.

Add the prawns (or chicken or tofu)  and gently simmer until cooked. Give a generous squeeze of lime. Taste, adding more lime/salt/ red curry paste if necessary.

Drain the noodles. If serving all of the soup immediately, toss the noodles right into the pot and then serve. Alternatively, divide noodles into the bowls and ladle the flavorful soup over top- a bit easier to handle.

Garnish with fresh basil, pickled mustard greens, crispy rice noodles, bean sprouts, thinly sliced red onion, lime wedge, or chopped scallions.

Sumptuous! We really enjoyed this recipe. I will certainly make it again, especially for guests.

Excellent!  Reminded us of our amazing time in Thailand, and eating this soup in Sukothai at a local festival.

I will definitely be making this recipe again.  

Thank you!

So delicious! My husband actually stood up and applauded after eating and my 1-year old joined the clean plate club! So delicious and this will definitely become a go-to on cold nights. We made with chicken but will try the shrimp next. Thank you!

This is such an easy and adaptable recipe. I used Rebecca Katz’s Thai coconut broth in lieu of the coconut milk and chicken broth (her broth recipes are amazing). I also added broccoli and threw in some spinach at the end. The balance of salty, sweet, sour, and umami from the fish sauce is just right.

This is one of my favorites! Ours turned out a bit salty (probably the curry paste - Mae Ploy) but we didn't mind that. Added some extra chicken broth and slurped away!
Great with bean sprouts too if you hate bell peppers as much as I do, haha.

Our first time making this and we felt like we had went out to a restaurant for dinner! We added mushroom to the broth and then chopped cashews.  Otherwise, we followed pretty closely. Thank you!

With this post, I have finally found a set of recipes that ticks all the boxes:  uses everyday ingredients, easy to prepare, family-pleasing, nutritious and adaptably plant-based or not depending on one's family's preferences.  Bravo!

I haven't put it all together yet, but I've prepared the broth and the noodles separately for the Khao Soi. It's for a dinner party in two days.  Should I put the crispy tofu in broth now or in the morning of party?  Thanks!  Can't wait for my guests to drool over this yummy soup! (And Thai Springs Rolls and Pad Thai.)

Thank you so much!!!  I'm so excited to share all this wonderful food with my friends!  Thai food is so delicious and I think you've done a beautiful job in your explanations, descriptions and photos (I haven't watched the videos, but I'm sure they're just as great!).  I cook a lot but have not tried Thai food (although I visited Thailand 2 years ago and am still licking my chops from all the absolutely delicious food there!  I even took an absolutely fabulous cooking class one day!). Thank you so much for your reply and I can't wait to continue to march through your website and fabulous recipes.  It also gets me going to our great Asian Market--which is a treat to visit.  Oh!  Also:  I LOVE WHAT YOU WROTE AT THE END, the P.S. ABOUT OUR LIVING TOGETHER AND RESPECTING ONE ANOTHER AND LEARNING FROM ONE ANOTHER.  Beautiful!!! (And sad that we need to articulate this necessary, important sentiment.). Thank you!!!!

Thank you sooooo much!  And continued success with all your endeavors.  We bring people together through yummy food! Thank you for all you do.

(I'm not stalking you, I promise but....) I'm making this dinner for 20 people and have prepped all that I can prep for the Pad Thai -- your recipe x10.  Any suggestions/ideas regarding cooking before guests arrive?  Can I prepare all the Pad Thai and put finished product in oven in a serving dish?  Thank you and sorry to keep bothering....

https://content.jwplatform.com/videos/HdibMyDc.mp4

15 Minute- Thai Coconut Curry Noodle Soup from Northern Thailand called Khao Soi!  This FAST, FLAVORFUL &  EASY soup has rich fragrant broth and can be made with w/ either shrimp, tofu or chicken! Vegan adaptable! 

Thai Coconut Curry Noodle Soup Video ( Khao Soi) 

Thai Noodle Soup

tbsp Sesame Oil

Onion (diced, medium)

Celery

Garlic (minced)

Chilli powder

1/8-1/4 tsp Dried Chilli flakes (to taste)

Low-sodium Chicken Broth (pre-made

250 milliliters/1 cup Canned Crushed Tomatoes

Chicken

tbsp Fish Sauce (Nam Pla or Nuoc Mam)

grams/1 cup Cilantro/Coriander leaves

150 grams/2/3 cup Spinach

lime, juice only

tbsp sesame seeds (optional)

green onions (sliced, optional)

carrot

In a large pot heat the vegetable oil and half the sesame oil, then add diced onions, celery, minced garlic, lemongrass paste, chilli powder and red chilli flakes and cook until soft over medium heat for 5 minutes. If you are using fresh lemongrass, remove the tough outer leaves from the stalk, lay it flat on a cutting board and bruise it with the flat side of a knife, then mince it finely.

Add the broth, tomatoes, chicken, fish sauce, cilantro leaves and bring to a boil, simmer for 10 minutes.

Add the noodles to the pot and cook according to package directions, mine took 5 minutes.

Once the noodles are done, stir in spinach leaves and lime juice and take off the heat. Flavour with the remaining sesame oil. Serve topped with sliced green onions, julienned carrots and sesame seeds.

https://embed.mediavine.com/videos/bw0cupsymtbhjyiqhuet

Thai noodle soup is a vibrant dish with a hint of spice, that tastes even better than your favourite restaurant can deliver!

You’re going to love this rich and creamy Thai Noodle Soup with tofu and eggplant. A hearty and delicious Thai soup for the perfect vegan and gluten-free meal. Made in just 30 minutes! 

Thai Noodle Soup with Tofu

tbsp. coconut oil, (divided)

tofu,

garlic, (minced)

tbsp. fresh ginger, (minced)

yellow onion, (diced)

red bell pepper, (diced)

eggplant,

red curry paste

vegetable broth

(15 oz)can full-fat coconut milk

oz brown rice noodles

tsp salt

juice of 2 lime

cilantro, (minced)

basil, (minced)

Start by preparing the vegetables

Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Place the tofu in the hot oil and pan-fry for 3-5 minutes, until tofu is brown on all sides. Remove from heat and set aside.

Heat the remaining 1 tablespoon of coconut oil in a large soup pot over medium-high heat. Add the onions and garlic and saute for 3-5 minutes, until the onions are translucent and fragrant. Stir in the ginger and sauté for an additional minute. Add the bell pepper and eggplant and continue to sauté for an additional 2-3 minutes until eggplant begins to brown.

Stir in the red curry paste until the vegetables are fully coated. Add the tofu, vegetable broth, and coconut milk to the soup pot. Bring soup to a boil and then reduce heat to a simmer and simmer for 3-5 minutes.

Add brown rice noodles and continue to cook the soup until the noodles are tender, about an additional 4 minutes. Remove from heat and add lime juice, salt, cilantro, and basil.

Serve immediately with extra lime wedges.

A quick prawn noodle soup made with, coconut milk and Thai red curry paste, that tastes delicious, spicy and comforting, all at once!

Spicy prawn noodle soup (in 20 minutes)

300 g prawns (shelled)

egg noodles (cooked)

tbsp Thai red curry paste

400 ml coconut milk

chicken stock cubes

tsp garam masala

turmeric powder

salt

coriander leaves

peanuts

onion

Heat the oil over medium flame and add the curry paste. Fry for couple minutes and add the garam masala, turmeric powder and stock cube (crushed)

Mix and add in 1½ cups of hot water. Let this come to a simmer and then add in the coconut milk, mix well and cook for 2-3 minutes and then add in the prawns

Cook for about 6-7 minutes or until the prawns are throughly cooked (curled and opaque). Season with salt and remove from flame

In serving bowls, divide the cooked noodles and top it with the noodle soup and prawns. Garnish it with coriander leaves, roasted peanuts, slices of onion and a wedge of lime and serve immediately. Enjoy!

This Thai Spicy Noodle Soup recipe is vegetarian and vegan. It is an easy 15-minute soup that is bursting with Thai coconut curry flavor!

Thai Spicy Noodle Soup (Vegetarian and Vegan Recipe)

coconut oil

ginger

Thai red curry paste

water

rice noodles

lime juice

In a large pot, heat the oil over medium heat. Add garlic, ginger, and curry paste and sauté for 2 minutes to release the curry’s aromas.

Stir in the broth, coconut milk, and water. Bring to a boil.

Add the rice noodles to the pot and allow them to sit for a few minutes until softened.

Stir in the lime juice. Serve immediately, topped with optional garnishes if using.

Easy Thai noodle soup with sweet and spicy broth, ramen noodles, and fresh lime juice.

Thai Red Curry Noodle Soup

Tbsp. avocado oil or olive oil

red bell pepper

carrots

garlic cloves,

Tbsp. ginger

chicken broth or vegetable stock

(14 oz.) can full-fat coconut milk

Tbsp. fish sauce

ramen or rice noodles (see note)

lime juice,

cilantro,

Lime wedges,

In a dutch-oven, heat oil over medium heat. Add onions, red bell pepper, and carrots. Cook until tender, about 5-7 minutes. 

Stir in garlic, ginger, and red curry paste. Cook until fragrant for about 1 minute, stirring frequently. 

Add chicken broth, coconut milk, and fish sauce. Season with salt and pepper, to taste. Let the mixture come to a simmer. Cook, uncovered, for 5 minutes. Stir in noodles and simmer until tender. Cook time will vary based on the type of noodles. Check the package for directions.

This is delicious. Amazing and I've never made Asian soups before. I had ramen noodle squares from a pack I bought at Costco, I used 2 for 5 oz total which wasn't enough for my tastes. I think next time I'll just make noodles separate, place in bowl then ladle broth over. Also might try green onion instead of cilantro, just for kicks! Highly recommend this dinner party level recipe!!

Comforting, Thai-inspired noodle soup with bok choy, mushrooms, and chicken or tofu. A versatile, veggie-packed meal ready in 30 minutes!

Cozy Curry Noodle Soup (Thai-Inspired)

Tbsp coconut oil ((or olive or avocado oil))

large shallot, thinly sliced ((1 shallot yields ~3/4 cup

garlic yield ~2 Tbsp

Tbsp curry paste

red pepper flakes

broth of choice

(14 oz.) can light coconut milk ((or full-fat

Tbsp coconut aminos ((or tamari))

½ lb boneless skinless chicken breasts

bok choy

mushrooms ((cremini, shiitake,

juice

brown rice noodles

mint cilantro

Lime

Cook noodles/pasta according to package instructions. (We like to add these noodles to a heatproof bowl and cover with boiling water for 4-5 minutes, but this doesn’t work with all types of noodles.) Once tender, rinse and set aside.

Meanwhile, heat oil in a large pot over medium heat. Once hot, add shallot and cook for 1-2 minutes to soften. Add ginger, garlic, curry paste, and red pepper flakes and sauté for 1 minute, until fragrant.

Add broth, coconut milk, and coconut aminos (or tamari), and bring to a simmer. Once simmering, add the cubed chicken (or tofu) and cook for 5 minutes. Make sure it’s simmering, not boiling, or the chicken will get tough.

Add the bok choy (or broccoli or carrots) and mushrooms (or bell pepper/green beans) and cook for another 3-4 minutes until tender.

Once tender, add the snap peas (or corn) and cook for 1-2 minutes more or until your snap peas reach your desired texture — we prefer our peas to stay a vibrant green and be a little crunchy.

Taste the broth and adjust as needed, adding lime juice for brightness (we added 1 Tbsp or 15 ml), more coconut aminos or tamari for overall flavor/saltiness, or more red pepper flakes for heat.

To serve, divide noodles between serving bowls and ladle the soup over the top. Garnish with chopped mint or cilantro, roasted peanuts or cashews, or lime or lemon wedges (all optional).

Store any leftover soup and noodles separately in the refrigerator for up to 3-4 days, or freeze the soup (without noodles) for up to 1 month.

Made this on the coldest night of the year (so far) and it was so tasty and cozy! I even modified slightly for FODMAP-ish compliance and don't understand why there's mixed reviews. I used scallion instead of shallot and a bit of garlic powder instead of fresh, and I used the Mike's yellow curry paste as instructed. SO flavorful! I do think some vegetable broths are not very flavorful, so maybe that's a determining factor too. I used better than bouillion seasoned vegetable base. Looking forward to several days of leftovers!

To be honest I followed this recipe as written and the soup is borderline tasteless and incredibly weak on flavor. I tried to dial it up adding a number of additional ingredients and letting it cook down for way longer. But wow, this one need an adjustment. So sorry to say .

I wanted to love this soup so much, but unfortunately it was a flop. I used tofu, green beans, bell pepper and carrots. Used full fat coconut milk. Respected everything as instructed. Served with noodles, peanuts, lime and cilantro. Since other people rave about it being flavorful, the only thing that I can think of which affected my batch was my curry paste. I used one from a local brand where I live (Europe). I think the curry paste makes of breaks this recipe. If there's a next time, I'll make sure to make my own.

The lovely thing about this recipe is: open your fridge and see what vegetables are lurking there! 
Apart from that I followed the instructions about flavourings and used tofu rather than chicken - once again "because it was in the fridge"!
I recommend this recipe to everyone  who wants a relatively quick meal with lovely flavours.

This one impressed me! It was so fast and so easy - i was worried the taste might be lacking! But it was not! So easy and good. Will be a staple. I’ll continue to experiment with adding in whatever I have on hand. Tofu broccoli cabbage mushrooms and green onion made it in this batch. I didn’t have fresh ginger so used ground, but imagine that would add to it. Didn’t need additional heat with red pepper flakes, the curry paste was enough. I ate it with noodles one night and rice the other. Super tasty!

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Top 7 thai noodle soup recipes from across the web

The most viewed thai noodle soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

THAI COCONUT CURRY NOODLE SOUP (Kha...

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Spicy prawn noodle soup (in 20 minu...

Thai Spicy Noodle Soup (Vegetarian ...

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The most viewed thai noodle soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine