Khaw Soi looks kind of intimidating, but this Thai curry noodle soup is super easy to make. Also, look at it. It’s so pretty! This is one of my favorite Thai dishes and I haven’t had good luck finding it at any Thai restaurants here in America. But who needs to go searching high and low for it when you can make it at home?
This Thai curry noodle soup is made of curry, creamy coconut milk, wonton noodles, and topped with some of the best ingredients that exist! Be prepared to fall in love with this dish. Also, be prepared and have a napkin. This soup loves to splatter all over when you slurp up the glorious wonton noodles.
I bought these at my local Asian market and haven’t been able to find them at a regular grocery store yet. If you don’t have access to an Asian market you can substitute for the no yolks egg noodles and this noodle soup will still blow your mind.
For the soup base your will need coconut milk, yellow curry powder, yellow curry paste, fish sauce, mushroom soy sauce, and sugar. If you are struggling to find these products that’s where Amazon comes in! Here are links for all the products: coconut milk: Amazon This is my all time favorite brand of coconut milk!
Yellow curry powder: Amazon You don’t have to get this exact brand, whatever brand you can find at the grocery store will do just fine.
Yellow curry paste: Amazon This is the best yellow curry paste out there so if possible buy this one!
Fish sauce: Amazon This fish sauce is a little on the spendy side but it is so worth it, and it’s a huge bottle so it will last a long time.
Mushroom soy: Amazon Everyone who reads my blog should already own this puppy! I use this soy sauce in 100 percent of my meals!
Oh, and if you buy something from these links I get a small portion, so thanks for helping me out.
I love that this curry noodle soup has so little ingredients! I usually have everything on hand too so I can whip this baby up whenever I get the craving.
Lets get started! First lets prep our ingredients. Chop the cilantro, quarter the limes, thinly slice the shallot, cut the pickled mustard in small bite sized pieces, and tear the rotisserie chicken off the bone and into bite sized pieces.
Believe it or not, most of the hard work is already done! Now on to the noodles. Grab a large pot and cook the noodles according to the package instructions. When the noodles are done, strain them and run them under cold water to stop the cooking process.
One last thing to prep before we start our soup. Take a small pan and pour about 2 tbsps. of oil in and add 1 tbsp. of crushed red pepper flakes. Fry the pepper flakes until fragrant (about 1 minute). Set aside the pepper and oil mixture in a small bowl.
Grab a medium large pot (I use the same pot that I cooked my noodles in) and pour both cans of coconut milk in and the chicken broth. Turn the stove on high. Cook the coconut milk until hot, then add the yellow curry paste and yellow curry powder. Stir frequently.
When the coconut milk is almost to a boil reduce the heat to medium then add the sugar, fish sauce, and mushroom soy sauce. Continue to stir and cook for about 2 minutes. Add the chicken and cook for and additional 1 to 2 minutes until the chicken is hot.
Serve over wonton noodles and top with cilantro, shallots, sugar, pepper mixture, lime, and pickled mustard. (If you can’t find the pickled mustard feel free to leave this ingredient out.)
That’s it! I told you this is easy.
By the way, go crazy with the toppings! That’s what makes this dish so amazing. Personally I don’t think you can squeeze too many limes in this soup!
- 1 package wonton noodles or egg noodles
- 2 cans coconut milk
- 1/2 cup chicken broth
- 2 cups rotisserie chicken
- 1 shallot
- 1 cup cilantro
- 3 big limes or 6 small ones
- 1 tbsp. crushed red pepper flakes
- 2 tbsp. olive oil
- 1 package pickled mustard greens (optional)
- 2 tsp yellow curry powder
- 1 tbsp. yellow curry paste
- 2 tbsp. mushroom soy sauce
- 2 tbsp. fish sauce
- 2 tsp sugar
- Chop the cilantro, thinly slice the shallot, quarter the limes, cut the pickled mustard into bite sized pieces and tear the rotisserie chicken off the bone and into bite sized pieces.
- Cook the wonton noodles according to the package instructions, then strain and rinse with cold water to stop the cooking process.
- Add the coconut milk and chicken broth into a large pot and turn the stove on high. When the coconut milk is hot add the curry powder and curry paste stirring frequently.
- When the soup is almost to a boil, reduce the heat to medium then add the sugar, fish sauce, and mushroom soy sauce. Cook and stir for about 2 minutes.
- Add the chicken and cook an additional 1-2 minutes until the chicken is hot.
- Serve over wonton noodles and top with desired amount of cilantro, pepper mixture, pickled mustard, shallots, lime, and sugar. ENJOY!!
- To make the pepper and oil mixture, take a small pan and add the oil and crushed red peppers, fry until fragrant for about a minute.
