Thai Khao Soi Soup

• 2 cups coconut milk
• 1 1/2 cups chicken broth
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce (use gluten-free if necessary)
• 1 teaspoon sugar
• 8 oz egg noodles
• 1 cup shredded cooked chicken
• 1/2 cup thinly sliced shallots
• 1/4 cup roughly chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon vegetable oil
• 2 tablespoons crispy fried shallots (for garnish)
• 1 lime (cut into wedges)

Steps

1. 1 In a large pot, heat vegetable oil over medium heat. Add curry paste and cook for 1 minute until fragrant.
2. 2 Pour in coconut milk and stir to combine. Let simmer for 5 minutes.
3. 3 Add chicken broth, fish sauce, soy sauce, and sugar. Stir well and let simmer for another 10 minutes.
4. 4 Meanwhile, cook egg noodles according to package instructions. Drain and set aside.
5. 5 Add shredded chicken to the simmering soup and cook until heated through, about 2-3 minutes.
6. 6 To serve, place a portion of noodles in each bowl. Ladle the soup over the noodles.
7. 7 Garnish with sliced shallots, cilantro, crispy fried shallots, and a squeeze of lime juice.
8. 8 Serve with lime wedges on the side.

Nutrition

Tips

• For a vegan version, substitute chicken with tofu and use vegan fish sauce.
• Adjust the heat by using more or less curry paste to suit your taste.
• Make crispy fried shallots by frying thin slices in oil until golden and crispy.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.

Serving Suggestions

• Pair with a side of steamed jasmine rice.
• Serve with additional lime wedges and chili flakes for extra zest.

FAQ