Thai Food Made Easy | KHAO-SOI
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Easy Thai recipes


Serve: 1


1                       Chicken breast –diced

250ml             Thai coconut milk or cream of coconut

170ml              Water

60gram           Dry rice noodles-medium size thickness

2tbs                  Red Curry paste

1tsp                   Curry powder

1/2tsp              Garam masala powder (optional)

1/2tbs              Coconut sugar

1/2tsp               Fish sauce

1/2tsp               Lime juice

10gram             Red onion-thinly sliced

1pinch               Salt

15gram             Rice vermicelli (optional)

2tbs                   Coconut oil (optional)


-Heat the coconut oil in a deep pan. Make sure the oil is vey hot. Put the rice vermicelli into the pan. The vermicelli should be cooked and will puff up very quickly. Take the vermicelli out and transfer it onto some  kitchen paper to absorb the excess oil. Then set it to one side.

-Gently boil the coconut milk with red curry paste and simmer for approx. 10 -15 minutes. Keep an eye on the pan and stir occasionally.

-Add the chicken breast, curry powder, garam masala and water. Then simmer for another 10 minutes.

-Add the coconut sugar, fish sauce, salt and limejuice. Then simmer for further 5 minutes.

-Cook the rice noodles according to the instruction on the package. Drain the excess water and transfer the noodles into the serving bowl.

-Pour the velvety soup into the same bowl. Garnish with red onion and crispy rice vermicelli. Serve Khao-Soi immediately.


-Surprisingly, this soup is great with a tiny handful of Sauerkraut.

-Keep adding the water, if the soup is too thick/creamy.

-Use only 1 tablespoon of red curry paste and replace with 1 more teaspoon of curry powder, if you like the milder version of Khao-Soi

Easy Thai recipes

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