Khao soi noodles

Khao soi noodles

The Art Of The Larder
Mike Lusmore

Thai curry pastes add a pungent boost to many dishes. You can make your own, but there are some brilliant versions available to buy fresh or with a longer shelf life. The trick to getting the most out of them is to almost fry the paste along with the garlic, unlocking the flavour, before you begin adding any other ingredients. Use wide flat rice noodles here in this fragrant spicy broth.


Quantity Ingredient
50ml vegetable oil
4 garlic cloves, finely sliced
3 tablespoons thai red curry paste, use more if you like it spicy (or less!)
1 tablespoon curry powder
1 teaspoon ground turmeric
4 boneless skinless chicken pieces, thinly sliced, (equally, cold leftover roast chicken or pork here will work well enough)
200ml chicken stock
1 x 400g tin of coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
200g rice noodles


  1. Put the oil into a medium saucepan over a moderate heat and cook the garlic for about 30 seconds.
  2. Add the curry paste and the spices and cook for another 30 seconds, giving everything a good stir.
  3. Add the chicken and stir to coat in the sauce. Add the chicken stock, coconut milk, fish sauce and finally the sugar. Bring to the boil, then lower the heat and simmer uncovered for about 30 minutes. Taste and adjust the seasoning, remembering that the fish sauce should make the sauce salty enough.
  4. Cook the noodles according to the packet directions, then drain and divide them between the bowls. Top with the sauce and serve immediately with the garnishes.


  • Choose any or all of the below; you want to add texture to the finished noodles:

    thinly sliced raw shallot or red onion

    sliced spring onion


    Thai basil leaves

    coriander leaves, roughly chopped

    mint leaves, roughly chopped

    peanuts or cashew nuts, roughly chopped

    limes, cut into wedges

    chilli flakes
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