Khao Soi Paste | Northern Thai Curry Noodle
Chef's Choice Khao Soi Paste – Ready‑To‑Use Thai Curry Base (220g)
Love northern Thai khao soi but don’t want to grind your own paste? Use Chef's Choice Khao Soi Paste, a ready‑use Thai curry base made with water, ginger, shallot, coconut sugar, soybean oil, garlic, lemongrass, red chili, kaffir lime peel, salt, paprika and citric acid for a balanced, aromatic broth.
Ingredients: Water, ginger, shallot, coconut sugar, soybean oil, garlic, lemongrass, red chili, kaffir lime peel, salt, paprika, acidity regulator (citric acid)
✓ Ready‑to‑use paste ✓ Coconut‑style khao soi base ✓ Mildly aromatic ✓ Easy to cook ✓ Thai‑inspired flavours ✓ Hong Kong delivery
This khao soi curry paste delivers a rich, slightly sweet and aromatic broth when simmered with coconut milk and stock. It blends warm ginger and shallot, a hint of coconut sugar, bright lemongrass and red chilli, with a touch of kaffir lime and paprika for depth.
Simply fry the paste in a little oil, add coconut milk and broth, then stir in egg noodles and your preferred protein (chicken, tofu or plant‑based meat) for an authentic‑style khao soi bowl.
For Hong Kong families, busy professionals and Thai‑food lovers, this paste makes northern Thai khao soi accessible, quick and restaurant‑style without extra grinding or prep.
Why choose Chef's Choice Khao Soi Paste?
- >
- Inspired by northern Thai recipes, with a balanced mix of ginger, shallot, lemongrass, red chilli and kaffir lime peel. >
- No pounding or grinding needed—just fry, simmer with coconut milk and broth, and add noodles. >
- Red chilli and paprika add warmth without being overly spicy, ideal for sharing with the family. >
- When paired with coconut milk and plant‑based protein, it can be part of a vegan‑style khao soi. >
- Lets you recreate that rich coconut‑curry broth and noodle bowl feel at home with minimal effort.
Tips for perfect khao soi at home
Start by frying the paste in a little oil or soybean oil to release the aroma, then add coconut milk and a splash of water or stock. Bring to a gentle simmer, add pre‑cooked noodles and your preferred protein, and finish with crispy fried noodles, lime wedges, sliced shallots and fresh herbs for a complete bowl.
Daily cooking & lifestyle benefits
Chef’s Choice Khao Soi Paste helps turn simple ingredients—coconut milk, noodles and protein—into a comforting, flavourful northern Thai noodle soup that feels like a treat.
- >
- A rich coconut‑curry broth with noodles is perfect for Saturday or Sunday dinner. >
- Warm, creamy broth and crispy toppings make it a cozy choice when the weather gets cooler. >
- One batch of paste can make a family‑sized bowl, ideal for brunch or light dinner. >
- You can adjust protein from chicken, tofu to plant‑based options, keeping the dish versatile. >
- Elevates plain noodles and coconut milk into a restaurant‑style khao soi in under 30 minutes. >
- By using tofu, mushrooms and plant‑based meat, you can create a lighter, veggie‑heavy khao soi.
Frequently Asked Questions (FAQ)
Q: How do I use Chef’s Choice Khao Soi Paste?
A: Fry the paste in a little oil or soybean oil, add coconut milk and some water or broth, then simmer. Add noodles and your preferred protein at the end, and finish with crispy fried noodles and toppings.
Q: Is this paste very spicy?
A: It has a gentle, aromatic heat from red chilli and paprika, but is not extremely spicy. You can adjust by adding more chilli or diluting the broth if you prefer a milder taste.
Q: Can I make this vegan or vegetarian?
A: Yes. Use plant‑based protein, tofu or mushrooms, and pair with coconut milk and vegetable stock to keep it vegan or vegetarian.
Q: How long will the paste keep after opening?
A: Keep the paste in the fridge with the lid closed and use a clean spoon each time. For best quality, consume within a few weeks.
Q: What dishes can I make with this paste?
A: Perfect for northern Thai khao soi, coconut‑curry noodle soup, or as a base for other coconut‑based Thai curries and soups.
