Khao Soi Coconut Curry Soup

When I first tried this Thai coconut curry soup, I became obsessed. I mean, once a week at least for the next several months obsessed. Now, it’s a staple in our house during the colder fall and winter months (because that’s when soups reign, am I right?).

Instead of ordering take-out though, I came up with my own version that adds in some additional veggies and chickpeas. This definitely isn’t the traditional recipe you’d find in Northern Thailand (no crispy noodles on top here, for example), but it truly hits the spot when I want something quick that’s both comforting and nourishing.

4-6 servings

Ingredients

• 1 lb ground chicken or pork (optional - you can leave the meat out if you’d like!)
• 2 small shallots, peeled and chopped lengthwise
• 1 tbsp turmeric
• 1 tbsp minced garlic
• 1 tbsp fresh ginger, grated with microplane
• 1 can chickpeas (15 oz)
• 1 1/2 cup steamed veggies of choice, chopped into bite-size pieces (broccoli and carrots work great here!)
• 4 cups veggie or chicken broth
• 4 tbsp yellow curry paste (to taste)
• 1 can coconut milk (13.5oz)
• 12 oz rice noodles or Chinese egg noodles
• 1 medium lime
• chopped green onion, lime and cilantro for garnish

Tools

• Large pot
• Microplane

Instructions

• If you’ll be using meat in your soup, start by browning the ground pork or chicken in the pot over medium-low heat, breaking the crumbles into small pieces as it cooks.
• Add the shallots into the pot and cook until they start to become translucent. Then, add in the turmeric and garlic. Stir to distribute evenly throughout the mixture.
• Using a microplane, grate the ginger into the pot. Stir to distribute evenly throughout the mixture.
• Add the chickpeas, steamed veggies, broth, and curry paste to the pot. Stir to combine. Then add coconut milk to the mixture and stir thoroughly.
• Add the dried noodles to the pot and cover with a lid. Simmer for 5-8 minutes until noodles are cooked.
• Add in the juice of the lime and give the soup a final stir.
• Serve the soup into bowls while hot, and garnish with chopped green onion, cilantro and lime wedges. Enjoy!

If you cozy up with a bowl of this soon, let me know how you like it and tag me @kati.vanloo on Instagram!