So last week, I judged a very very delicious Soup festival. My fellow foodie judges and I were WOW’d when we tasted the Kai Soi soup made by My Thai in Hamilton, Ontario. It was SO yummy and immediately stood out. I KNEW I had to make my own version of an easy Khao Soi soup.
Khao Soi is basically a Thai curry soup originating from Burma and Northern Thailand. I don’t claim that this soup is as good as the ones you can find in Asia, but it’s pretty damn good. If I could live off it I would!
Now, this recipe is super easy because I used pre-made curry paste from the store. If you want to make your own, I highly suggest visiting The Nude Food Hero for easy-to-make Thai curry pastes.
If you decide to use this recipe when on a ketogenic diet – omit the noodles as they are very high in carbohydrates.
What you’ll need:
- 4 tsp Yellow Curry paste
- 4 cups coconut milk
- Chinese style egg noodles
- 2 whopping tbsp coconut oil
- 1/3 cup vegetable or chicken broth
- 2 cups chopped chicken (optional!)
So the first thing you want to do is to cook your egg noodles (if they aren’t fresh), once you’ve done that, split it in two.
Grab a big pot or wok and heat up that coconut oil on medium. Take one half of your egg noodles and drop a little bit into the pot to crisp them up to a nice golden brown. Continue to do that with the rest of the one half of the egg noodles, so you have 1 have fried and one half cooked.
Remove all egg noodles from the pot, but leave the oil and pour in one cup of coconut milk. It will immediately start boiling. Stir and let it boil for 2 minutes.
Add in your yellow curry paste and stir until ALL the paste has mixed into the milk and there is no chunky. Nows the time to add in the rest of the coconut milk and broth (and chicken if you decide to use it) Bring the soup to a boil, then turn down and simmer for 30-40 minutes.
Place the cooked egg noodles into a bowl, add in the soup and top with the crispy noodles, shallots and a lime wedge!
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