Khao Soi

A rich and creamy Thai coconut curry noodle soup with prawns, aromatic with lemongrass and lime leaves.

Preparation Time

• Prep: 5 minutes
• Cook: 30 minutes
• Total: 35 minutes
• Servings: 4

Ingredients

For the Soup

• 120g dry rice noodles
• 1 tbsp coconut, peanut or olive oil
• 1 large onion, finely diced
• 2 tbsp chopped lemongrass
• 2 garlic cloves, roughly chopped
• 2 tbsp Thai red curry paste
• ½ tsp turmeric (optional)
• 1 pinch cardamom (optional)
• 400ml coconut milk
• 1 cup chicken broth
• 4-6 kaffir lime leaves
• 1 red bell pepper, thinly sliced
• 2 tbsp fish sauce
• 2 tbsp brown or palm sugar
• 1 tbsp chili paste
• 400g raw, peeled and deveined prawns
• 1 lime

For Garnish

• Fresh Thai basil
• Pickled mustard greens (traditional)
• Cilantro
• Bean sprouts
• Lime wedges
• Scallions

Instructions

1. Prepare noodles:

   • Place in shallow dish
   • Cover with boiling water
   • Soak while preparing other ingredients

2. Make soup base:

   • Heat oil in medium pot over medium heat
   • Sauté onion and lemongrass until fragrant (3 minutes)
   • Add garlic, sauté 1-2 minutes
   • Add red curry paste, sauté 1-2 minutes
   • Add coconut milk, broth, and kaffir lime leaves
   • Bring to simmer, stirring

3. Add seasonings:

   • Add bell pepper
   • Add fish sauce, sugar, and chili paste
   • Simmer gently

4. Cook prawns:

   • Add prawns to simmering soup
   • Cook until just done
   • Add lime juice
   • Taste and adjust seasonings

5. Serve:

   • Drain noodles
   • Option 1: Add noodles to pot
   • Option 2: Divide noodles into bowls and ladle soup over
   • Garnish generously with fresh herbs and accompaniments

Notes

• Use Thai basil if available
• Can substitute chicken or tofu for prawns
• Adjust chili paste to taste
• Traditional garnish includes pickled mustard greens
• Kaffir lime leaves add authentic flavor
• Can be made ahead up to adding prawns

Source

Thai Coconut Noodle Soup (Khao Soi)