Khao Soi (Thai Coconut Noodle Soup)

Discover Khao Soi (Thai Coconut Noodle Soup). Review the available recipe details and open the credited original source for the complete preparation method.

• 6-8 ounces dry rice noodles or egg noodles (or sub ramen noodles, or linguini). This dish is typically made with Chinese egg noodles.  ↔ Replace
• 1 tablespoon coconut oil, (or peanut oil or olive oil) ↔ Replace
• 1 large shallot, finely diced (or sub half an onion) ↔ Replace
• 2 tablespoons chopped lemongrass ↔ Replace
• 4 garlic cloves, roughly chopped ↔ Replace
• 2 tablespoons Thai Red Curry Paste (store-bought, I like Maseri brand), add more for spicier ↔ Replace
• 1/2 teaspoon ground turmeric (or use grated turmeric)  ↔ Replace
• 1/2 teaspoon yellow curry powder ↔ Replace
• ½ teaspoon ground cardamom powder ↔ Replace
• 14-ounce can of coconut milk, full-fat ↔ Replace
• 1 cup chicken broth (or veggie broth, or use water and one chicken bouillon cube) ↔ Replace
• 6 fresh kaffir lime leaves (optional, but delicious!) ↔ Replace
• 1 thinly sliced red bell pepper (optional- sub other veggies) ↔ Replace
• 2 tablespoons fish sauce- or vegan fish sauce ↔ Replace
• 2 tablespoons soy sauce ( perhaps reduce if using vegan fish sauce, or use to taste) ↔ Replace
• 2  tablespoons brown sugar, palm sugar or an alternative substitute ↔ Replace
• 1 tablespoon chili garlic sauce (Sambal Olek) ↔ Replace
• salt and pepper to taste ↔ Replace
• 1 lime, more for serving ↔ Replace
• 8-16 ounces protein: raw chicken breast (see notes), prawns, crispy tofu, or leftover baked chicken or rotisserie chicken) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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