Gluten-Free Khao Soi
This rich and aromatic Thai coconut curry noodle soup features tender chicken and a complex blend of spices. My version uses gluten-free rice noodles and tamari to ensure it's safe for those avoiding gluten, while maintaining the authentic flavors of Northern Thailand.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,029 kcal
Allergen information: may contain soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gboneless, skinless chicken thigh, cut into 1-inch (2.5 cm) pieces
- 2 tbspcoconut oil
- 800 mlfull-fat coconut milk
- 480 mlchicken broth
- 2 tbsptamari
- 1 tbspbrown sugar
- 1 pcslime, juiced
- 200 ggluten-free rice noodle
curry paste
- 0.5 pcsred onion, finely chopped
- 4 clovegarlic, minced
- 2 tbspginger, grated
- 30 glemongrass, thinly sliced, tender white part only
- 6 pcsdried red chili, soaked in hot water for 10 minutes, drained
- 1 tspturmeric powder
- 1 tspcoriander powder
- 0.5 tspcumin powder
garnish
- 1 pcslime, cut into wedges
- 0.5 pcsred onion, thinly sliced
- 0.25 cupcilantro, chopped
- 2 tspchili oil(optional)
Equipment
Dutch oven · food processor · large pot · cutting board · knife
The method
Step by step
- 1
Prepare the curry paste: In a food processor or with a mortar and pestle, combine the finely chopped red onion, minced garlic, grated ginger, sliced lemongrass, soaked and drained dried red chilis, turmeric powder, coriander powder, and cumin powder.
About 10 min
Cook’s note: For a smoother paste, process for a longer duration.
- 2
Heat the coconut oil in a large pot or Dutch oven over medium heat.
About 1 min
- 3
Add the homemade curry paste to the pot and sauté for 5-7 minutes, stirring frequently, until fragrant and slightly darkened.
About 7 min
Cook’s note: Cooking the paste well develops its flavors.
- 4
Add the chicken pieces to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes.
About 5 min
- 5
Pour in the coconut milk and chicken broth. Stir in the tamari and brown sugar.
About 2 min
- 6
Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is tender.
About 25 min
Cook’s note: Ensure the simmer is gentle to prevent the coconut milk from separating.
- 7
While the curry simmers, prepare the rice noodles according to package instructions. Drain and set aside.
About 10 min
Cook’s note: Do not overcook the noodles; they should be al dente.
- 8
Stir in the lime juice into the curry.
About 1 min
Cook’s note: Taste and adjust seasonings as needed.
- 9
To serve, divide the cooked rice noodles among serving bowls. Ladle the hot Khao Soi curry and chicken over the noodles.
About 2 min
- 10
Garnish each bowl with lime wedges, thinly sliced red onion, fresh cilantro, and a drizzle of chili oil if desired.
About 2 min
Per serving
Nutrition
- Calories
- 1,028.9kcal
- Protein
- 48g
- Carbs
- 66.1g
- Fat
- 66.5g
- Fibre
- 3g
- Sugar
- 10.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Khao Soi in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of broth or water if needed to adjust consistency.
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