Khao Soi is a tasty dish from Thailand, made with rich coconut curry soup and egg noodles. It’s topped with tender chicken and served with fresh lime and pickled mustard greens.
This dish is like a warm hug in a bowl! I love squeezing that lime on top—it’s the secret to making every bite zing. Perfect for cozy evenings with friends or family!
Key Ingredients & Substitutions
Dried Red Chilies: These add heat to the curry paste. For a milder flavor, you can use bell peppers or reduce the quantity. If you’re in a pinch, chili powder works too!
Coconut Milk: Essential for that rich, creamy texture. If you want a lighter version, you can substitute with coconut cream mixed with some water, or use unsweetened almond milk for a different flavor.
Chicken: Chicken thighs work best for moisture. However, feel free to swap with tofu or chickpeas for a vegetarian option. Cook time will vary, so adjust accordingly.
Egg Noodles: Traditional in this recipe, but you can use rice noodles for a gluten-free version or even zucchini noodles for a low-carb option.
Fish Sauce: Adds umami flavor; soy sauce can be a good substitute for vegetarians, but adjust the salt level since it’s saltier.
How Do I Make the Best Curry Paste?
Making the curry paste is the heart of Khao Soi! Here’s how to do it well:
- Start by toasting the coriander and cumin seeds until fragrant. This really brings out their flavors, so don’t skip this step.
- Blend the soaked chilies and toasted spices with the aromatics (lemongrass, garlic, shallots, galangal, and ginger) until smooth. Use a bit of oil to help blend it well if needed.
- Don’t rush this step; the fresher the paste, the better the flavor in your soup!
What’s the Best Way to Cook the Chicken?
Cooking the chicken properly is key! Here’s what to keep in mind:
- After you add the chicken to the sautéed curry paste, ensure every piece is coated to absorb the flavors.
- Cook on medium heat and let it simmer until it’s tender, about 20 minutes. This helps keep it juicy.
- Always taste and adjust seasoning with salt, fish sauce, or sugar at the end for that perfect balance!
With these tips and tricks, your Khao Soi will be a hit! Enjoy blending flavors and creating a delicious bowl of comfort!
How to Make Khao Soi
Ingredients You’ll Need:
For the Curry Paste:
- 3 dried red chilies, soaked and chopped
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 stalk lemongrass (white part only), chopped
- 3-4 shallots, sliced
- 3 cloves garlic, chopped
- 1 inch piece galangal, sliced
- 1 inch piece ginger, sliced
- 1 tsp curry powder (optional)
- 1 tbsp vegetable oil
For the Soup:
- 1 lb (450g) chicken thighs or drumsticks, boneless and skinless, cut into pieces
- 4 cups coconut milk
- 2 cups chicken stock or water
- 2 tbsp vegetable oil
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- Salt to taste
For the Noodles and Garnish:
- 400g egg noodles (both boiled and some fried crispy for topping)
- 1 cup bean sprouts
- Fresh cilantro leaves
- 2 green onions, sliced
- 1 lime, cut into wedges
- Pickled mustard greens, chopped (optional)
How Much Time Will You Need?
This Khao Soi recipe takes about 30 minutes of preparation and cooking time. Plan for around 15 minutes to make the curry paste and assemble the soup, plus an additional 15 minutes for the chicken to simmer until it’s tender!
Step-by-Step Instructions:
1. Prepare the Curry Paste:
Start by toasting the coriander and cumin seeds in a dry pan over medium heat until they become fragrant. Then, grind the toasted spices into a fine powder using a spice grinder or mortar and pestle. In a food processor, combine this powder with the soaked dried chilies, turmeric powder, lemongrass, shallots, garlic, galangal, ginger, and vegetable oil. Blend everything until it becomes a smooth paste.
2. Cook the Curry Soup:
In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the curry paste and sauté it for 3-5 minutes until the aroma fills the air. Next, add in the chicken pieces, stirring until they are well coated with the curry paste.
3. Add Coconut Milk:
Pour in the coconut milk along with the chicken stock. Stir everything to combine, then bring the mixture to a boil. Once boiling, reduce the heat to let it simmer. Cook for about 20 minutes, or until the chicken is nice and tender.
4. Season the Soup:
Taste the soup and season it with fish sauce, palm sugar, and salt. Adjust the flavors according to your preference, aiming for a balance of salty, sweet, and spicy.
5. Prepare the Noodles:
While the soup is simmering, cook the egg noodles according to the package instructions in a pot of boiling water until they are al dente. Drain the noodles and divide them among serving bowls.
6. Fry Some Noodles:
For a crunchy topping, heat oil in a small pan and deep-fry a handful of the cooked noodles until they turn crispy. When done, drain them on paper towels to remove excess oil.
7. Assemble the Dish:
Ladle the hot coconut curry soup over the noodles in each bowl. Be generous with the soup; it should cover the noodles well! Finish by sprinkling the crispy fried noodles on top.
8. Add Garnishes:
Garnish the bowls with fresh cilantro leaves, sliced green onions, and bean sprouts. If you like, add chopped pickled mustard greens for extra flavor.
9. Serve and Enjoy:
Serve your delicious Khao Soi immediately with lime wedges on the side. Squeeze some lime juice over the top for a zesty kick. Enjoy this delightful balance of creamy, spicy, and tangy flavors!
Can I Use a Different Protein in This Recipe?
Absolutely! You can easily substitute chicken with tofu, shrimp, or even beef, depending on your preference. Just remember to adjust the cooking time—shrimp cooks quickly, while beef may need longer to become tender.
How Can I Adjust the Spice Level?
If you prefer a milder dish, reduce the number of dried red chilies in the curry paste. Alternatively, you can omit the curry powder as well. If you want more heat, add sliced fresh chilies or a pinch of red pepper flakes when serving.
What Should I Do with Leftovers?
Store leftover Khao Soi in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove, adding a splash of coconut milk or water if it thickens too much. Freshen it up with more lime juice before serving!
Can I Make the Curry Paste Ahead of Time?
Yes, you can prepare the curry paste in advance! Store it in a sealed container in the fridge for up to a week, or freeze it in portions for up to 3 months. Just thaw and use it when you’re ready to make your Khao Soi!
