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Khao Soi (Thai Noodle Soup)

Khao soi Thai noodle soup is power packed with amazing flavor and nourishing ingredients. Try this one when you’re under the weather or need a healthy recipe to re-warm for the work week. With plenty of healthy fat, gut restoring meat stock and anti inflammatory ginger and garlic, you’ll make this one regularly!

Anti Inflammatory | Gluten Free | Grain Free Option

Raise your hand if you’re sick of chicken noodle.

Shout if one more bowl of chili might just do you (and your stomach) in.

Are you ready for something lighter, healthier, and more nourishing? And dare I say, a soup that supports the reduction of inflammation in your body?

With the first bite, you’ll know you’re on to a delicious change.

What is Khao Soi?

Khao soi comes from Northern Thailand and the term itself means “cut rice” when roughly translated. This speaks to the method used to make the rice noodles, or perhaps the Burmese word for noodles which is “khao swè”.

As with most food that’s traveled around the world, my version is far from authentic as it takes influence from Chinese muslim cuisine and adds coconut milk and curry which wouldn’t necessarily be found in the original Thai version.

Is khao soi good for you?

Yes if you use good ingredients. Coconut milk is full of blood sugar stabilizing healthy fat to keep you full longer. I always recommend using real meat stock that you make yourself for the benefits of collagen and trace minerals.

Pack your soup with as many vegetables as you like and use up what’s in the fridge. I have used yellow squash, zucchini and mushrooms in this soup with great success.

How to make khao soi soup ahead

This soup is the perfect recipe to keep on hand all week for lunch and yes, even breakfast. I love this in the morning. Make the full soup, just leave out the noodles. They get too soft as they sit. Refrigerate for up to 4 days.

Warm the khao soi noodle soup either on the stove or in the microwave if you use one then add a chunk of dry noodles and let them soak to soften.

How to freeze khao soi soup

Take out any portion of the soup you’d like to freeze before adding the noodles. Make sure to add less noodles to the remaining soup. Allow the soup to cool to room temperature then freeze in an air tight container for up to 2 months.

a bowl of khao soi on a table

Khao Soi Noodle Soup

Wholesome and nourishing, this soup will fill you up and keep you running smooth all day.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5 people
Author Rachel Ballard


  • 2 tablespoons avocado oil coconut oil is also fine
  • 3 green onions chopped
  • 1 inch ginger root peeled and grated finely
  • 1 clove garlic peeled and minced
  • 2 medium carrots peeled and sliced into 1/2" thick slices, about 2/3 cup total
  • 1/4 cup Thai red curry paste
  • 2 baby bok choi chopped; 2 cups chopped kale or spinach could substitute
  • 3 cups chicken broth homemade, or a good meat stock like Bonafide
  • 2 14 ounce cans coconut milk
  • 2 cups cooked chicken shredded
  • 3 tablespoons fish sauce
  • 1 tablespoon honey
  • 1/4 cup thai basil fresh, chopped, regular basil will substitute
  • 1/4 cup cilantro fresh, chopped
  • 8 ounces thin rice noodles omit for grain free


  • In a 4 quart or larger heavy pot, heat the avocado oil over medium heat. Add the green onions, ginger, garlic, and carrots and stir to begin softening and garlic and ginger release their smell; about 30 seconds.
  • Add the red curry paste and toss to heat and release the natural oils.
  • Add the bok choi, chicken broth, coconut milk, cooked chicken, fish sauce and honey and stir to combine.
  • Bring to a simmer, and cook gently until the carrots are soft; about 15 minutes.
  • Add the noodles, then turn off the heat and let them soak to soften. About 5 to 6 minutes. Serve warm with lime wedges, fresh cilantro and a drizzle of chili oil if desired.


Serving: 1.5cupsCalories: 164kcalCarbohydrates: 7gProtein: 13gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 37mgSodium: 1193mgPotassium: 251mgFiber: 1gSugar: 6gVitamin A: 5130IUVitamin C: 4mgCalcium: 43mgIron: 1mg
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Main Course

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  1. 5 stars
    Oh, my goodness, Rachel, this is so delicious! I had no chicken so used shrimp instead and subbed konjac noodles for the rice noodles. Next time will make it with the homemade chicken stock and chicken, but I couldn’t wait to make it based on the pictures on the post – definitely did not disappoint! Thank you for sharing this great recipe.

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.