This 15 Minute Thai Coconut Curry Noodle Soup is called Khao
Soi, and hails from the Northern part of Thailand where weather stays a bit
ounces rice noodles
tablespoons coconut or vegetable oil
shallot finely diced
tablespoon fresh ginger, chopped or grated
garlic cloves, minced
tablespoons Thai Red Curry Paste ( store bought)
teaspoon turmeric - optional
- 1 can
- 1 cup
chicken broth ( or use water and one chicken bouillon cube)
thinly sliced red bell pepper ( optional- sub other veggies)
tablespoons fish sauce
tablespoons soy sauce
- 2 ½
tablespoons sugar, or alternative substitue
tablespoon chili garlic sauce (Sambal Olek)
- 8 oz.
raw, peeled and deveined prawns ( or pan-seared cubes of tofu, or very
thinly sliced raw chicken- or even leftover rotisserie chicken)
- 1 lime
with fresh basil or cilantro, bean sprouts, scallions, or thinly sliced
To bump up the flavorful coconut broth even more, add a 4 inch piece of
lemongrass ( smashed) a few slices of galangal or a couple kefir lime
leaves ( all optional)
noodles in a shallow baking dish and boil enough to just cover them.
water is boiling, prep the shallots, ginger, garlic, red bell pepper, then
get all other ingredients ready by the stove.
- In a
medium pot, heat oil over medium heat.
shallots and ginger. Saute until fragrant and golden, about 3 minutes. Add
garlic and red curry paste. Fry for 1-2 minutes.
the coconut milk, water and bouillon cube and bring to a simmer, stirring.
Once gently simmering add the bell pepper, soy, fish sauce, sugar and
chili garlic sauce.
the prawns and gently simmer until cooked. Give a generous squeeze of
lime. Taste, adding more lime / or salt if necessary.
the noodles. If serving the soup immediately, toss the noodles right into
the pot and then serve.
divide noodles into bowls, and ladel soup over top.
with fresh basil, bean sprouts, thinly sliced red onion and chopped
you can make the soup the day before and keep in the fridge, keeping the
noodles separate ( they will swell in the soup) and simply reheat.