Main course

Thai Khao Soi Soup


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Thai Khao Soi Soup
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Wondering how to make Khao Soi? Try this recipe for the very popular Thai curry crispy noodle soup, made with chicken, coconut milk, spices and vegetables.

For the curry paste
For the soup
For the crispy noodles
To serve
Info box
  • Preparation time
  • Cooking time
  • Recipe category Main course
  • Recipe yield 4

How to make a delicious Thai Khao Soi soup

For the curry paste

  • Blitz together all the ingredients for the paste in a food processor, adding a splash of water if needed to bring it together.

For the soup

  • Heat the oil in a large casserole dish set over a moderate heat until hot.
  • Add the curry paste and fry for 5-6 minutes until darkened and starting to dry out.
  • Whisk in the coconut milk and the stock. Bring to the boil before reducing to a simmer.
  • Position the chicken pieces in the broth and simmer steadily for about 30-35 minutes until cooked through.

For the crispy noodles

  • In the meantime, heat the oil in a heavy-based saucepan to 180°C | 345F, using a thermometer to accurately gauge the temperature.
  • As the oil preheats, cook the noodles in a large saucepan of salted, boiling water until just tender, about 2-3 minutes.
  • Drain well and dry on plenty of kitchen paper.
  • Toss in a mixing bowl with the cornflour to coat.
  • Deep-fry in the hot oil, in batches, until golden-brown and crisp, about 2-3 minutes.
  • Carefully remove from the hot oil and drain on kitchen paper.

To serve

  • Once the chicken is cooked through, season the broth with the fish sauce, sugar, lime juice, and some salt and pepper to taste.
  • Ladle into bowls and top with the crispy noodles and some coriander.
  • Serve with lime wedges, diced red onion, chilli paste, and pickles on the side.

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