Khao Soi Coconut Curry Noodles

Ingredient Spotlight

Khao Soi curry paste (or Thai red curry paste)

Khao Soi curry paste is a Northern Thai spice blend used to make the creamy, curry-noodle soup called khao soi; it typically contains dried red chilies, shallots, garlic, galangal, turmeric, curry powder and sometimes shrimp paste, giving it an aromatic, earthy, slightly spicy and mildly fermented profile. It’s regionally specific to northern Thailand and can be harder to find than standard Thai red curry paste. Find it at Thai or Southeast Asian markets or online; if unavailable, use Thai red curry paste and add a pinch of turmeric and curry powder (and a little shrimp/anchovy paste if you want the fermented depth) as a substitute.

Ingredient Spotlight

Fish sauce

Fish sauce is a pungent, salty umami liquid condiment made from fermented fish (most commonly anchovies) and is central to many Southeast Asian cuisines such as Thai and Vietnamese. It smells strongly of fish but adds savory depth and saltiness rather than overt fishiness once cooked. You can find it in most supermarkets’ Asian aisle or any Asian grocery; as a substitute use soy sauce with a splash of lime and a little anchovy paste or Worcestershire sauce, or use a mushroom-based umami seasoning for a vegetarian alternative.

Ingredient Spotlight

Palm sugar (or light brown sugar)

Palm sugar is an unrefined sweetener made from the sap of palm trees (sugar palm or coconut palm) commonly used in Southeast Asian cooking; it has caramel, toffee-like notes and a subtle smoky, floral quality distinct from granulated sugar. It’s sold as blocks, discs, or granules at Asian markets and online; good substitutes are light brown sugar, coconut sugar, or a mix of granulated sugar with a little molasses to mimic the caramel flavor.