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KHAO SOI ( Thai Coconut Curry Noodle Soup)

cs.ankit11@gmail.comMay 22, 2020

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 !!