Thai Coconut Curry Noodle Soup Recipe

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Thai coconut curry noodle soup, also known as khao soi, is a delicious and comforting noodle dish.

This fragrant soup features a rich and creamy coconut curry broth loaded with noodles, chicken, and crispy fried noodles on top for added texture.

It’s an explosion of Thai flavors that you won’t be able to get enough of!

Tips and Tricks

  • Use store-bought red curry paste to save time, if desired.
  • Freeze leftover curry paste in an ice cube tray for easy use later on.
  • Substitute any protein for the chicken, like tofu, shrimp, or beef.
  • For a vegetarian or vegan version, use vegetable broth and omit the chicken.
  • Add other veggies like bell peppers, carrots, and bok choy.
  • Garnish with crispy wonton strips instead of fried noodles.
  • Add a dash of fish sauce for an extra umami boost.
  • For a spicier soup, leave some chili seeds in the curry paste.


50 Minute Coconut Curry Noodle Soup Recipe

Benefits of Thai Coconut Curry Noodle Soup

Here are some of the key benefits of this Thai Coconut Curry Noodle Soup recipe:

  • Packed with flavor: The homemade curry paste is aromatic and complex, infusing the broth with tons of Thai flavor. The coconut milk also lends richness.
  • Comforting and satisfying: The creamy, mildly spicy broth paired with tender noodles and chicken is the ultimate comforting meal that will leave you feeling nourished.
  • Customizable: The recipe is flexible and allows for adding different vegetables, proteins, noodles, or garnishes to suit your tastes.
  • Makes great leftovers: The soup holds up well for several days in the fridge and can also be frozen for longer-term storage. It’s easy to reheat a bowl whenever you need a quick meal.
  • Easy to make: With just 20 minutes of prep and 30 minutes of cooking time, this soup comes together quickly. The step-by-step instructions make the recipe approachable for cooks of all levels.
  • Healthy ingredients: chicken, vegetables, rice noodles, and coconut milk provide a nutritious base for this soup. It’s filling without being too heavy.
  • Restaurant-quality: With its authentic Thai flavors, this soup tastes like something you’d pay top dollar for at a restaurant. You can impress your family with your cooking skills!
  • Budget-friendly: Making the soup at home is an affordable alternative to takeout or dining out. The ingredients are fairly inexpensive.

So in summary, this recipe delivers on all fronts: it’s easy to make, full of flavor, highly satisfying, and healthy to boot. The benefits of homemade soup win over store-bought soup any day!


Thai Red Curry Noodle Soup Recipe

Frequently Asked Questions

What kind of chilies should I use?

Dried chilies de arbol work great and can be found in the Mexican section of most grocery stores. You want a chili that provides medium heat, like arbol, New Mexico, or guajillo.

Can I make this soup gluten-free?

Yes! Simply use tamari instead of soy sauce and 100% buckwheat soba noodles or rice noodles.

What if I can’t find lemongrass?

You can substitute 2 teaspoons of lemon zest for the lemongrass.

Can I prepare the curry paste in advance?

Absolutely. The curry paste can be made 1-2 days in advance and stored in the fridge until ready to use.

Is coconut milk necessary, or can I substitute?

Coconut milk is key to the rich, creamy broth this soup is known for. You could substitute half the coconut milk for regular milk or chicken broth.

Other Thai Noodle Recipes to Try:


Khao Soi (Thai Coconut Noodle Soup)

Khao Soi ( Thai Coconut Noodle Soup)

This spicy, richly flavored Thai coconut curry noodle soup is an explosion of aromatic Thai flavors. Loaded with noodles, chicken, and crispy fried noodles, this comforting soup will become a regular in your dinner rotation.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Servings 4


For the Curry Paste

  • 6 dried chilies de arbol, stemmed and seeded
  • 1 shallot, roughly chopped
  • 4 garlic cloves
  • 1 stalk lemongrass, outer leaves removed and thinly sliced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon of ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon shrimp paste
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil

For the Soup

  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 4 cups of chicken broth
  • 13.5 oz. can coconut milk
  • 2 boneless, skinless chicken thighs
  • 8 oz. dried rice noodles
  • 1 cup of bean sprouts
  • Juice of 1 lime
  • Chopped cilantro, for garnish
  • Fried noodles, for garnish


Make the Curry paste.

  • In a food processor or blender, combine the chilies, shallot, garlic, lemongrass, ginger, coriander, cumin, turmeric, shrimp paste, and salt. Process to a smooth paste, scraping down sides as needed.
  • Heat the oil in a skillet over medium heat. Add the curry paste and cook for 2–3 minutes until very fragrant. Set aside.

Make the soup.

  • In a large pot, heat the oil over medium heat. Add the onion and cook for 5 minutes until translucent.
  • Add the chicken broth and coconut milk. Whisk together and bring to a simmer.
  • Add the cooked curry paste and whisk until fully incorporated.
  • Add the chicken thighs and simmer for 15 minutes until the chicken is cooked through. Transfer the chicken to a plate and shred with two forks once it is cool enough to handle.
  • Add the rice noodles and simmer for 5 minutes until the noodles are tender.
  • Add the shredded chicken back to the pot along with the bean sprouts and lime juice. Season to taste with salt.
  • To serve, ladle soup into bowls and garnish with chopped cilantro, fried noodles, and an extra squeeze of lime. Enjoy!


  • Be sure to rinse the rice noodles well before using them to prevent sticking.
  • Adding fried noodles on top adds great texture, but you can omit them if you avoid fried foods.
  • Check the package for cooking times, as they vary based on thickness.
  • Leftover soup can be stored for 3–4 days refrigerated or frozen for up to 2 months.
  • Curry paste improves in flavor if made the day before the soup is cooked.
  • This recipe is highly adjustable based on personal taste preferences for spice level and mix of veggies.

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