KHAO SOI ( Thai Coconut Curry Noodle Soup)
Khao Soi is a creamy Thai coconut curry soup served with noodles and vegetables. This Curried noodle soup is heavily garnished with fried noodles, chopped spring onions , coriander, thinly sliced onions and not to forget the lemon slice! The boiled noodles make up the base of the curry soup, and the fried noodles are arranged in a beautifully crunchy nest on the top of the bowl.
You can also add additional garnishes such as pickled mustard greens, chilli oil and fresh bean sprouts ! The best part is , this soup is easily customized according to one’s taste and can be made in less than 30 minutes.
This Khao Soi soup is warm , comforting and intensely flavorful !! This simple version is made with store bought red curry paste, as the paste works very well when you are short on time or feeling a bit lazy!! Some curry paste can be spicy, so make sure to taste first and adjust the amount accordingly.
Cuisine: Thai Course: Starter/Main Serves: 2-3
Ingredients:
- Sesame oil : 1 tbsp
- Carrots: 1 medium carrot, shredded
- Sugar snap peas: 15-20
- Spinach Leaves: 15-20 ( hard stalk removed, soft is fine )
- Ginger: 1 inch, minced
- Garlic: 6 cloves, minced
- Red Curry paste: 3 tbsp (less if the paste is spicy )
- Coconut milk : 1 can (400 ml – unsweetened )
- Curry Powder: 2 tsp ( mild to medium spicy )
- Vegetable stock : 6 cups or 2 vegetable stock cubes
- Medium noodles: 200 grams ( boiled, save some aside for topping )
- Salt : according to taste
- Black pepper: as per taste
- Lime Juice: 2 tbsp
- Vegetable oil/sunflower oil : for deep frying the noodles for topping
Garnishes ( optional):
- Fresh coriander: few sprigs
- Green onions: 3, green part chopped
- Red onion: 1, sliced thinly
- Lime: 1 , cut into wedges
- Fried Noodles
- Red chilli : sliced into rounds
Method:
- Start by cooking noodles according to package instructions. Drain noodles and keep aside .
- Meanwhile, heat 1 tbsp of sesame oil in a heavy bottomed or non stick pan on medium heat.
- Add ginger and garlic and fry on medium to low heat for few seconds until garlic is slightly golden.
- Add shredded carrots, sugar snap peas and spinach with a large pinch of salt and pepper. Cook for 3-4 minutes, stirring occasionally , on medium heat.
- Add curry paste and curry powder and cook for 1 minute,stirring.
- Pour coconut milk and vegetable stock in the pan. If using stock cubes,just crumble them with your hands and add 5 cups of water.
- Turn heat to medium high and bring to simmer. Season to taste with salt and pepper. Add lime juice. Remember, we have added some salt and pepper before as well .
- Once the soup starts simmering, turn heat down to medium and let it simmer for 5 minutes.
- In the mean time, heat about 1.5 -2 cups of vegetable oil in a sauce pan or wok. Turn heat to high.
- Once the oil is hot, add 25 grams of noodles and cook them for 30 seconds to 1 minute, flipping once, until they are crispy and light golden.
- Once it is crispy, drain on paper towel lined plate.
- Repeat for 2-3 portions.
Putting it together:
- Distribute the cooked ( not fried ) noodles into serving bowls
- Add in a few ladles of piping hot coconut curry soup and garnish with fried noodles.
- Top each bowl with fresh coriander, thinly sliced red onions, chopped green onions ,lime wedges and sliced chillies.
- Enjoy hot !!
Looks great, I will give this a try. Thank you for sharing.
Wow its looking so delicious 👌👌
Wow its looking so delicious
Thank you 🙂
Absolutely incredible soup Prerna! Made it today and we all slurped it up in 10 mins! Super easy and tasty! 10/10 👍