Recipe: Khao Soi (Thai Coconut Milk Noodle Soup)

Khao Soi is a noodle soup from Northern Thailand with an amazing combination of flavours and texture. And it only takes 15 minutes to make!


Khao Soi | House and Leisure

Looking for an easy, delicious dish to enjoy for dinner? Try khao soi. It is a fragrant coconut milk noodle soup that originates from Northern Thailand. Full of texture and flavour, the soup is perfect for the chilly weather, and once you have all the components prepared, it only takes 15 minutes to make. The dish pairs perfectly with Delheim Pinotage Rosé, as the elegant smooth notes of strawberry and raspberry complements the exotic flavours of the soup

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Khao Soi (Thai Coconut Milk Noodle Soup)


  • 200g Roka Pad Thai Noodles
  • 2T coconut oil or olive oil
  • 1 onion, peeled and finely chopped
  • A thumb size piece of ginger, peeled and grated
  • 3 garlic cloves, peeled and chopped
  • 1 red pepper, diced
  • 1-3T Thai red curry paste (the more you use the spicier it gets, you decide)
  • 1t turmeric
  • 500ml chicken stock
  • 1 can coconut milk
  • 4T soy sauce
  • 3T brown sugar
  • 300g chicken fillets, grilled and cubed
  • Fresh coriander or basil, to serve
  • Bean sprouts, to serve
  • The juice of one lime, to serve
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Prepare the noodles according to the packet instructions. In a medium pot, heat the oil over medium heat. Add the onion, ginger, garlic, red pepper, red Thai curry paste and turmeric. Sauté until fragrant and golden, for about 4 minutes. Add the stock, coconut milk, soy sauce and sugar, bring to a simmer and add the chicken. Simmer for 5 minutes. Add the noodles and serve with fresh herbs, bean sprouts and a squeeze of lime juice.

Serve 4-6