Khao Soi Soup Recipe

Name: Khao Soi Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 3 shallots, chopped; 3 cloves garlic, minced; 1/4 cup red curry paste; 1 tablespoon curry powder; 4 cups coconut milk; 2 cups water; 2 cups chopped cooked chicken, or more to taste; 1 teaspoon sea salt; 2 tablespoons fish sauce; 2 tablespoons white sugar; 1 tablespoon lime juice; 1/2 cup vegetable oil; 12 whole dried Thai chile peppers; 6 small shallots, cut into quarters; 1/2 head bok choy, chopped; 1 (8 ounce) package rice noodles; 1 cup pickled mustard cabbage, thinly sliced (optional); 1/2 cup coarsely chopped fresh cilantro; 1 lime, cut into wedges

Servings: persons

2 tablespoons vegetable oil
3 shallots, chopped
3 cloves garlic, minced
1/4 cup red curry paste
1 tablespoon curry powder
4 cups coconut milk
2 cups water
2 cups chopped cooked chicken, or more to taste
1 teaspoon sea salt
2 tablespoons fish sauce
2 tablespoons white sugar
1 tablespoon lime juice
1/2 cup vegetable oil
12 whole dried Thai chile peppers
6 small shallots, cut into quarters
1/2 head bok choy, chopped
1 (8 ounce) package rice noodles
1 cup pickled mustard cabbage, thinly sliced (optional)
1/2 cup coarsely chopped fresh cilantro
1 lime, cut into wedges

1
Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir chopped shallots and garlic until garlic starts to turn golden, 2 to 4 minutes. Add red curry paste and curry powder; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, water, chicken, and sea salt; bring to a boil. Reduce heat to medium low and simmer soup.
2
Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.
3
Heat 1/2 cup oil in a skillet over medium-high heat; fry Thai chile peppers until browned, 2 to 4 minutes. Transfer chile peppers to soup, reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned, 2 to 4 minutes; transfer to soup and reserve oil in skillet.
4
Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp, 3 to 5 minutes.
5
Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.

952

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 3 shallots, chopped, 3 cloves garlic, minced, 1/4 cup red curry paste, and more.

Yes, Khao Soi Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Khao Soi Soup

How did you like this recipe?

Frequently Asked Questions