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Khao Soi Soup

Chandrav

"From northern Thailand, a noodle soup with an amazing mix of flavor and texture. My mom made this for me recently, and I fell in love with it. It is a variation on a recipe about street food she found in her local paper. It is quite flavorful, so if you prefer a less spicy dish, reduce the amount of spices."
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Ingredients

1 h 15 m servings 726 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  1. Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir chopped shallots and garlic until garlic starts to turn golden, 2 to 4 minutes. Add red curry paste and curry powder; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, water, chicken, and sea salt; bring to a boil. Reduce heat to medium low and simmer soup.
  2. Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.
  3. Heat 1/2 cup oil in a skillet over medium-high heat; fry Thai chile peppers until browned, 2 to 4 minutes. Transfer chile peppers to soup, reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned, 2 to 4 minutes; transfer to soup and reserve oil in skillet.
  4. Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp, 3 to 5 minutes.
  5. Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.

Footnotes

  • Cook's Notes:
  • This is a very forgiving recipe. Add as much or as little of the spices and chiles as suits your tastes.
  • Add more vegetables if desired, or make this completely vegetarian by substituting the chicken with tofu or extra veggies.
  • If using raw chicken legs, cook 45 minutes in step 1 until chicken is very tender.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts


Per Serving: 726 calories; 48.5 g fat; 58.1 g carbohydrates; 20.5 g protein; 35 mg cholesterol; 1074 mg sodium. Full nutrition

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Reviews

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Delicious, very creamy and great flavor. Right back to Chang Mal with this one.

Lovely! Great layering of flavours. My family loved it. I used only three Thai chilis and I washed the seeds out of them. Thanks for putting this together!

This was amazing. It does take some prep, but it was well worth it. Flavorful and very unique!