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Kao Soi

Cultural Context

Kao Soi originates from Northern Thailand, particularly the city of Chiang Mai, where it reflects the region's blend of Thai and Burmese culinary influences. Traditionally enjoyed as a street food, this dish features a rich coconut curry broth served over egg noodles, topped with crispy noodles for texture. Today, Kao Soi has gained popularity beyond Thailand, often found in Thai restaurants worldwide, each with its own twist on the classic recipe.

ThaiTHNorthern Thailandmain
45 min
medium
4 servings
Servings4
2 tablespoons vegetable oil
1 tablespoon finely chopped garlic
2 tablespoons red curry paste
3/4 lb boneless beef (such as tri-tip steak or flank steak), thinly sliced
2 cups unsweetened coconut milk
1 3/4 cups chicken broth
2 teaspoons ground turmeric
2 teaspoons dark soy sauce
1 teaspoon sugar
1 teaspoon salt
2 tablespoons freshly squeezed lime juice
1/2 lb angel hair pasta or spaghetti
1/3 cup coarsely chopped shallot
1/3 cup coarsely chopped fresh cilantro
1/3 cup thinly sliced green onion

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based option, while pork is often less expensive.

curry paste

🥗Healthier: homemade curry blend

💰Cheaper: store-bought curry powder

Homemade blends can be lower in preservatives.

crispy noodles

🥗Healthier: baked noodles

💰Cheaper: fried wonton strips

Baked noodles reduce fat content.

1

Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste.

2

Add the coconut milk, chicken broth, turmeric, soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes until meat is cooked through.

3

Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.

4

Cook the noodles in a large pot of rapidly boiling water until tender but still firm, as little as 2 minutes for fresh noodles and 7 minutes or more for dried. Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls. Ladle on hot curry, and sprinkle each serving with the shallots, cilantro and green onions. Serve hot and garnish with crunchy noodle nests as noted in description if using.

Cooking Techniques

boilingsautéingsimmering

Equipment Needed

medium saucepanlarge pot

Spice Level:

🌶️🌶️🌶️

Dietary

nut-freedairy-free

Allergens

gluten

Also Known As

Khao SoiKhao Soy

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