This post may contain affiliate links. For more information, please see thai curry soup privacy policy. Khao Soi is a rich fragrant Coconut Curry Noodle Soup that hails from Northern Thailand.

No Matter how hard the past, you can always begin again. It’s a godsend when time is short, or you are feeling a bit lazy, yet you crave something warm, rich and spicy. The coconut broth is fragrant and rich, coating the noodles well. And once the flavorful base is made, what you put in the soup is very adaptable.

15 Minute- Thai Coconut Curry Noodle Soup from Northern Thailand called Khao Soi! Spring showers have been here, making everything exceptionally bright and green and lush. On rainy spring days like we’ve had these past few weeks, all I want to do is wrap myself up in a cozy blanket, curl up with a good book and slurp soup. Preferably with a little heat and some kind of noodle. What I love about this Khao Soi recipe is how adaptable it is. There are many protein options here! Ingredients in Khao Soi This simple version of Khao Soi is made even easier with store-bought red curry paste.

Instead of shrimp, you can add fish. Give the soup a try and have a beautiful week! Start a pot of boiling water, to cook the rice noodles and make sure to follow your package directions, as rice noodles can differ. Drain and rinse with water to help prevent them from sticking together. A little oil to coat, will help here, or if you time it right, you can add it directly to the soup. While water is boiling, prep the shallot, garlic, lemongrass, red bell pepper, then get all other ingredients ready by the stove. In a medium pot, heat oil over medium heat.

Saute until fragrant and golden, about 3 minutes. Add red curry paste,  turmeric, and a pinch of cardamom. Add the coconut milk , chicken broth and kefir lime leaves and bring to a simmer, stirring. Once gently simmering add the bell pepper, fish sauce, sugar, soy sauce and chili garlic paste. Give a generous squeeze of lime. If serving all of the soup immediately, toss the noodles right into the pot and then serve.

Alternatively, divide noodles into the bowls and ladle the flavorful soup over top- a bit easier to handle. Garnish with fresh basil, pickled mustard greens, crispy noodles, bean sprouts, thinly sliced red onion, lime wedge, or chopped scallions. Notify me of follow-up comments by email. Love it even more because my husband can make it! This is delicious, really enjoyed, did not change a thing except omitted the cardamon. This will be enjoyed regularly in our house! Thanks Annette, so happy you enjoyed!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen. Welcome to FEASTING AT HOME where you’ll find hundreds of delicious, healthy, VEGGIE-powered recipes with tips and tricks from a chef’s home kitchen. A healthy, seasonal, whole foods recipe blog to nurture body, mind and spirit. How to make Kimchi that only takes 30 minutes of hands-on-time before mother nature takes over! 25 Best Buddha Bowls – rice bowls, grain bowls, quinoa bowls, vegan bowls, plant-based bowls! Here is a collection of our very BEST Vegan Recipes.

We’ve rounded up our 50 Best Vegetarian Meals. Mushroom Bowl with scallions and toasted sesame seeds can be made in under 20 minutes and is vegan! Enter the characters you see below Sorry, we just need to make sure you’re not a robot. This Slow Cooker Thai Green Curry can be prepared really quickly and doesn’t involve standing over a pan stirring to create that lovely silky sauce. It’s definitely a recurring favourite for our Friday night fakeaway!

I know many people will have probably tasted this at some point as it’s a staple of well known Thai dishes and, a popular choice in restaurants and takeaways. It’s also very simple to create this lovely aromatic curry at home using the slow cooker, and the results are just as delicious! If you have plenty of time, then making the paste from scratch is the way to go. Our favourite is Mae Ploy Green Curry Paste. What vegetables work in a Slow Cooker Thai Green Curry? The most common vegetables to include are mange tout and aubergines. As I cook this in the slow cooker I use vegetables that won’t turn to mush over a period of time, whilst still complimenting the flavours of the sauce!