Khao Soi Soup

Khao Soi Soup

Chandrav 1

"From northern Thailand, a noodle soup with an amazing mix of flavor and texture. My mom made this for me recently, and I fell in love with it. It is a variation on a recipe about street food she found in her local paper. It is quite flavorful, so if you prefer a less spicy dish, reduce the amount of spices."
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Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. In a wok or large pot heat 2 tbsp oil over medium heat and fry the garlic and shallots until the garlic starts to turn golden. Add the red curry paste and curry powder and fry until the curry paste releases its aroma.
  2. Add the coconut milk, water, chicken and salt. Bring to a boil, then reduce to a simmer.
  3. If using raw chicken legs, cook 45 minutes until chicken is very tender. If using cooked chicken, don't add any more cooking time, just continue to simmer as you prepare the next steps.
  4. Add the fish sauce, sugar and lime juice and simmer gently until for another 10 minutes.
  5. Heat ½ cup vegetable oil over medium-high heat. Fry the chilies until they change color then add to pot. Fry shallots or onions and bok choy in remaining oil. Add to the pot
  6. Cook noodles according to directions. Add ¾ to pot. Fry remaining ¼ in the leftover oil until crisp.
  7. Divide soup among 6 bowls, top with fried noodles, shallots, pickled mustard cabbage, fried chilies and cilantro. Have lime available for each bowl.



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