Thai Curry Noodle Soup

February 25, 2015
1 Ratings
  • Serves 2
Author Notes

All my years living and working in Thailand, this is still my favourite dish called ‘Khao Soi’. It’s mostly available in northern Thailand and Burma, so it’s quite difficult to find in good ‘Khao Soi’ Banagkok because it's classed as a seasonal dish. But I thought I would bring a low FODMAP version to your homes. The ingredients are pretty easy to find and you should be able to pick most of them up at your local asian grocery store.

It’s a mild spice traditionally, but if you like it hot you can adjust the temperature by the amount of red curry paste you add. It has a rich, thick, creamy texture.

Wheat Free | Lactose Free | Low FODMAP —BalancedGrub

What You'll Need
  • 4 Cloves of Garlic (for taste)
  • 1 cup Shallots (for taste)
  • 2 Small Potatoes
  • 2 cups Coconut Milk
  • 4 tablespoons Curry Powder
  • 1-3 tablespoons Thai Red Curry Paste
  • 1 cup Vegetable Stock or chicken broth
  • 2 Chicken Thighs with Bone (If vegan leave out)
  • 1 Large Carrot
  1. Peel and dice the potatoes (about 2cm squares) and chop the carrot into half moons. De-skin the garlic cloves and shallots (keep them whole if low FODMAP) . In a deep saucepan fry the potatoes, garlic, carrot, and shallots with the curry powder for 3 minutes (stir continuously making sure the veggies are coated in the curry powder).
  2. Now add the coconut milk, curry paste, chicken broth, bring to a boil (stir continuously).
  3. Now add the chicken and bring the curry to a light simmer and cook for 30 minuets. While waiting soften the noodles by placing them in a large bowl emerging them in cool/warm water (not hot) for 15 -20 minuets.
  4. By now the noodles should be soft so place them in serving bowls. Make sure the chicken is cooked all the way through; if it's ok place the chicken onto of the noodles and then pour the curry soup over the noodles making sure to get the vegetables (Low FODMAPers, avoid the shallots and garlic)
  5. Garnish with some coriander and enjoy!

See what other Food52ers are saying.

  • Susan Douglass-Jones
    Susan Douglass-Jones
  • EmilyM
  • Van Der Maass
    Van Der Maass
  • Kim

5 Reviews

Susan D. October 17, 2021
This can’t be low-FODMAP with the use of garlic and shallots. Both the biggest offenders on the FODMAP list. You could sub garlic infused olive oil (which is FODMAP friendly) and the tops of green onions (the green part) chopped as a substitute. I use these in my cooking, not as intense but still works with the other flavors.
BRUGSCA March 13, 2022
RIGHT! But the fructans in alliums are not fat -soluble, they are water/aqueous soluble, so if cooked/fried w veggies first (I would add little bit oil here) before adding the broth, then takes them out and voila!
EmilyM January 21, 2020
The recipe sounds good...But I don't know why it is listed as low FODMAP. Garlic and Shallots are both very high on the FODMAP scale. Garlic and most forms of onions are considered two of the biggest offenders for people on a low FODMAP diet. For the sake of people who are struggling with this diet (because it is hard!) I think the low FODMAP label should be removed from this recipe.
Van D. February 11, 2019
This is a great simple recipe. Really delicious, and quick to make. Yes, there is no mention of what noodles to use, so I would suggest using the asian noodle of your choice. I went with really thin japanese noodles.

Additionally, two chicken thighs is likely not going to be enough for two people. I made four instead. If you do decide to make more than two thighs, plan on the cooking time going up to about an hour.
Kim November 11, 2016
There is no information about the noodles in the recipe.