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Ready to Cook Kit · Step-by-Step

From Kit to Bowl.

Pick Your Protein.

Every Khao Soi 1940 kit works the same way —

just choose chicken, beef, pork, or tofu & veggies below,

and follow the same easy ritual, about 15–20 minutes start to bowl.

Everything else about the kit stays exactly the same.

Serves 4 (up to 6).

Updates based on the protein you picked above.

✓ Chicken: Bone-in chicken, 200–400g
✓ Beef: Beef sirloin, ribeye, or tenderloin, cut into bite-size cubes, 200–300g — a quick-sear cut. Skip stewing cuts like chuck or shank, they need much longer to tenderize.
✓ Pork: Pork shoulder or collar, thinly sliced (or ground pork), 200–300g
✓ Tofu & Veggies: Firm tofu, 200–250g, pressed and cubed, plus mushrooms (shiitake or oyster), 100g, and an optional quick veg — bok choy, zucchini, or bell pepper, 100g

✓ Coconut milk — use the coconut powder already in your kit, mixed with 250ml warm water (no need to buy any). Prefer store-bought instead? Buy 500ml and use the whole amount.
✓ 1 lime, plus 1 shallot to taste
✓ Fresh cilantro, 10g
✓ Fresh chilies, ginger, and garlic, 10g each (for the full authentic flavor)
✓ 1 tbsp sugar, ½ tbsp salt, 3 ladles (about 8 tbsp) light soy sauce

About 15–20 minutes, start to bowl.

Wash the lime and cilantro thoroughly before cutting.
Peel the shallots and rinse them well.
Cut the beef into bite-size cubes, then toss with a spoonful of curry paste and a drizzle of the roasted chili oil from your kit — this seasons the beef while you prep everything else, so it's ready to sear later.
Crush or blend the fresh chilies, ginger, and garlic together, then set aside.
Cut the lime into wedges (one per serving), finely chop some shallots, thinly slice the rest for garnish, and finely chop the cilantro for the topping.
Pour about 1,200ml of water into a pot — or adjust to your pot size, just make sure the water completely covers the noodles — and bring it to a rolling boil.
Once boiling, drop in the dried noodles and cook for 5–8 minutes. While they cook, move on to the next step.
If you're not eating right away, transfer the noodles to a plate or shock them in cold water. When ready to serve, quickly blanch them in hot water again — this keeps them from sticking together.

Heat 40ml of oil in a pot over medium heat.
Once hot, add the blended chili-ginger-garlic mix and 20g of sliced shallots, and stir-fry until fragrant.
Add the remaining curry paste — the rest of the 100g packet — and stir-fry until fully combined and smooth. This is your soup base; unlike the other proteins, no meat goes into the pot here.

Pour in the coconut milk and stir to combine for about 30 seconds, then add 400ml of water.
Season with salt, soy sauce, and sugar, then let everything simmer gently together over medium heat.
Meanwhile, in a separate hot pan, sear the seasoned beef cubes for 2–3 minutes per side to your liking, then let them rest for a couple of minutes — searing separately keeps the beef tender instead of boiling it grey.

Place the cooked noodles into your serving bowl.
Ladle the hot soup over the noodles (remember, no beef in the pot).
Arrange the seared beef cubes on top.
Finish with crispy noodles, chopped cilantro, sliced shallots, a lime wedge, pickled mustard greens, and roasted chili oil to taste. Serve.