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A bowl of khao soi in a black bowl served with crispy noodles on top served with chili oil on a wooden table
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5 from 7 votes

Thai Coconut Curry Noodle Soup (Khao Soi)

Quick and easy khao soi recipe with a flavorful, creamy and spicy Thai coconut curry soup served with soft egg noodles and topped with crispy egg noodles!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main
Cuisine: Thai
Keyword: easy khao soi recipe, khao soi recipe, thai coconut curry noodles
Servings: 3 Servings
Calories: 561kcal
Author: Joyce | Pups with Chopsticks


Quick & Easy Khao Soi Curry Paste

Soup Ingredients


  • 1 package fresh egg noodles (Set aside a handful for deep frying)

Toppings & Garnishes (Optional, Pick and Choose)

  • chili oil
  • shallots (thinly sliced)
  • pickled mustard greens (chopped)
  • lime wedges
  • green onions
  • extra coconut cream


Make the Khao Soi Curry Paste

  • In a small bowl, combine the red curry paste, madras curry powder and 1 tablespoon of oil and mix together. Set aside for later.

Prepare the Soup Spices & Toppings

  • Peel the first layer of lemongrass and cut the bottom ⅔ of the stalk into 3 cm chunks. (You can discard the top part of the lemongrass that looks dry, it usually won't have any oils or flavor in it.)
  • Smash it to release the oils and to keep the stalks intact so we can easily fish it out later in the soup. (I usually use a small rolling pin to smash it, but if you don't have that you can use the blunt back of a knife as well). Set aside for later
  • Peel the garlic and smash it, keeping the cloves intact as well and set aside for later
  • Slice the ginger and set aside.
  • While we have the cutting board out, we might as well prep the toppings! :) Peel and slice the shallots up into thin slices. Cut the limes into wedges and chop the pickled mustard greens into small bite-sized pieces and set these all aside on a side plate along with some chili oil and coconut cream for the end.

Cook the Coconut Curry Soup

  • In a large pot, set the stove to medium heat and add 1-2 tablespoons of oil into it and wait for it to get hot
  • Add in the lemongrass, lime leaves, garlic, and ginger and the khao soi curry paste and toast it for 1-2 minutes. (The curry paste may stick to the bottom of the pan, that's perfectly okay!)
  • Once the spices are aromatic and toasted, add in the coconut cream and coconut milk. Using a spatula, scrape off any curry paste that has stuck to the bottom of the pan, with the coconut milk. Cook it for about 1-2 minutes.
  • Add the chicken stock, fish sauce and sugar and stir until everything is combined, and wait for the soup to come to a boil
  • Once the soup starts boiling, turn the heat down to low and put a lid on the pot. Let it simmer for 30 minutes
  • After 30 minutes, fish out the spices (lemongrass, ginger, garlic and lime leaves) and do a taste test and adjust it to your liking. (If it is not salty enough - add a little bit more fish sauce, if you like your soups a bit more sweet - add a bit more sugar in)
  • (Optional) If you adding chicken drums to the recipe, add it in now and cook it for another 30 minutes with the lid on.
  • (Optional) I personally like my curry soup to have a soupy consistency but if you prefer a thicker consistency in the soup, continue to simmer the soup (with the lid removed) for an additional 10-15 minutes to reduce the liquid.
  • Keep it on the stove on low heat with the lid on to keep it hot while you prep the noodles and are ready to serve it.

Deep Fry the Crispy Egg Noodle Topping

  • Take about 1 cup of egg noodles and cut them into smaller 2-3 inch length pieces.
  • In a small pot, add some oil (about 1-2 cm high) and set the heat to medium and wait until the oil is hot. (To test if the oil is hot, you can stick a chopstick in and see if it bubbles, or throw a small piece of noodle in to see if it bubbles)
  • Once the oil is hot, add in a handful of noodles and cook them for about 30 seconds to 1 minute until they are crispy. (I like to use the broken pieces at the bottom of the bag)
  • Once it is crispy and done, remove it from the oil to let it cool and set aside for later.

Putting It Together

  • Boil some water in a small pot and add in the egg noodles and swish it around for 45 seconds to 1 minute (You don't want to overcook the noodles, aim for al dente)
  • Once the noodles are done, strain the water and add the noodles into a serving bowl.
  • Add in a few ladles of the piping hot coconut curry soup and top it with the crispy noodles
  • Adding in your toppings of choice and enjoy immediately while it is still warm


  • Traditionally, Khao Soi is usually served with chicken but I kept this meatless for days you just want to have a meatless noodle. To add in the chicken, you can add in a few chicken drums into the pot right after you finish cooking the coconut soup and let it simmer with the soup for 30 minutes.
  • Pickled mustard greens actually have a very similar flavor to sauerkraut so if you can't find the pickled mustard greens, you can substitute it with sauerkraut! :)
  • When you are toasting the red curry paste, try not to inhale the fumes - the chilies create a spicy fume that is not pleasant to breathe in :P
  • For a less spicy curry soup, substitute red curry paste with yellow curry paste
  • When you are shopping for coconut cream and coconut milk, look at the ingredients list on the can/box and make sure it doesn't contain any thickeners or preservatives. It should only contain water and coconut milk or coconut extract. This makes a big difference in coconut flavor. Alternatively, I have also used Pure Creamed Coconut that comes in a solid brick form in a little cardboard box and it gave this soup a FANTASTIC coconut flavor. If you can find that, I highly recommend it.


Serving: 1Serving | Calories: 561kcal | Carbohydrates: 53g | Protein: 17g | Fat: 26g | Sodium: 937mg | Fiber: 6g | Sugar: 10g