Khao Soi with Thai Spiced Short Rib

A fragrant blend of smoky roasted aromatics pounded into curry paste, simmered with creamy coconut milk and tender Thai-spiced short ribs. Fresh egg noodles soak up the rich broth, topped with crispy fried noodles, pickled shallots, and bright lime for a sensational bowl of Northern Thai comfort.

Why You'll Love Khao Soi with Thai Spiced Short Rib

This Khao Soi takes the classic Northern Thai curry noodle soup to the next level with tender, slow-cooked short rib and an intensely aromatic, smoky curry paste. The crispy fried noodles add irresistible crunch, making every bite rich, layered, and utterly craveable.

Tips and Tricks

• Toast the aromatics over direct flame to deepen the smoky, fragrant curry paste.
• Fry noodles in small batches for maximum crispiness without sogginess.
• Use fresh coconut milk and gently break it down to unlock rich creaminess.

Variations

Make this recipe your own with these easy swaps.

• Substitute chicken legs or thighs for the short rib for a lighter, classic take.
• Skip the meat entirely for a vegetarian version - add tofu or mushrooms instead.
• Adjust chili heat by varying the amount of Thai bird chiles or substituting milder peppers.

Substitutions

Ingredient swaps for pantry flexibility.

• Use green cardamom pods instead of black if unavailable.
• Replace coconut sugar with brown sugar or palm sugar.
• Vegetable stock instead of chicken stock for vegetarian option.

Best Served With

• Pickled shallots and lime wedges
• Fresh cilantro and Thai basil leaves
• Crispy fried shallots for extra texture
• Chili oil or chili flakes for added heat

How to Store Leftovers

• Store curry broth and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat broth gently on the stove and noodles by briefly dunking in hot water or microwaving with a damp towel to prevent drying out.

Common Questions

Khao Soi with Thai-Spiced Short Rib

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A fragrant blend of smoky roasted aromatics pounded into curry paste, simmered with creamy coconut milk and tender Thai-spiced short ribs. Fresh egg noodles soak up the rich broth, topped with crispy fried noodles, pickled shallots, and bright lime for a sensational bowl of Northern Thai comfort.

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Prep Time 45 minutes mins

Total Time 4 hours hrs

Course: Dinner, Main Course, Soup

Cuisine: Thai

Calories: 2129

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 small bunch Cilantro stems reserved
• 2 small Shallots peeled and quartered
• 4 cloves Garlic whole
• 1 inch Turmeric knob roughly chopped
• 2 slices Ginger thinly sliced
• 1 stalk Lemongrass bottom 4 inches, roughly chopped
• 1 dried Thai bird chile or chile de arbol
• 1 teaspoon Makrut lime zest or 2 makrut lime leaves
• 1 teaspoon Coriander seed whole
• 6 pods Thai black cardamom or 1 green cardamom pod, seeds only
• Kosher salt to taste
• 1½ tablespoon Thai shrimp paste optional
• 1 cup Avocado oil
• 2 15-oz cans Coconut milk, do not shake
• 1 cup Chicken stock
• 2 tablespoon Coconut sugar
• 4 pieces Short ribs 6 oz each, slow cooked (or 4 chicken legs, split)
• Fish sauce to taste
• 1 lb Chinese-style fresh egg noodles divided
• Pickled shallots for garnish
• Lime wedges for serving

Equipment

• Heavy-duty aluminum foil
• Paper towel-lined plate
• Large pot for noodles
• Large wok or deep skillet
• Mortar and pestle (or food processor)
• Gas burner or stove

Method

 

Make the Curry Paste

1. On a 12x12 inch square of heavy-duty foil, combine cilantro stems, shallots, garlic, turmeric, ginger, lemongrass, dried chile, lime zest, coriander seed, and cardamom pods.
2. Fold foil edges to form a tight pouch.
3. Hold pouch over a gas burner flame, turning occasionally until fragrant and smoky, about 8 minutes. Let cool slightly.
4. Transfer contents to a mortar and pestle, add kosher salt, and pound into a fine paste (~10 minutes). Incorporate shrimp paste if using. Set aside.

Prepare Crispy Fried Noodles

1. Separate ¼ of noodles for frying; keep remaining noodles aside.
2. Heat avocado oil in a large wok over high heat until shimmering.
3. Fry noodles in batches, stirring until golden and crisp. Remove to paper towels, season with salt, set aside.

Cook the Broth

1. Discard all but 1 tablespoon of oil from wok.
2. Skim 2 tablespoon creamy fat from coconut milk cans and add to wok.
3. Heat over high, stirring until coconut milk breaks and oil smokes lightly (~2 minutes).
4. Add curry paste, stirring to coat and cook ~45 seconds until aromatic.
5. Slowly stir in remaining coconut milk, chicken stock, and coconut sugar.
6. Add slow-cooked short ribs (or chicken legs) and simmer.
7. If chicken, cook ~30 minutes until tender and flavorful. If short ribs pre-cooked, heat through. Season with fish sauce to taste.

Cook the Noodles

1. Bring salted water to boil.
2. Cook remaining noodles until al dente (~1 minute). Drain.
3. Divide noodles into four warmed bowls.

Assemble

1. Top noodles with two pieces of short rib (or chicken).
2. Ladle broth evenly over bowls.
3. Top each bowl with crispy fried noodles, pickled shallots, and lime wedges. Serve immediately.

Nutrition

Calories: 2129kcalCarbohydrates: 36gProtein: 8gFat: 222gSaturated Fat: 26gPolyunsaturated Fat: 30gMonounsaturated Fat: 156gCholesterol: 10mgSodium: 398mgPotassium: 356mgFiber: 1gSugar: 20gVitamin A: 8IUVitamin C: 5mgCalcium: 44mgIron: 1mg

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