Khao Soi Curry Chiang Mai Noodles

This authentic Khao Soi Curry Chiang Mai Noodles is a delightful dish from Northern Thailand. It features a deliciously creamy coconut milk broth, tender chicken, and soft egg noodles. Comforting and easy!  Kao Soi (khao soy or Khao soi) is a delicious Thai dish that combines tender chicken with a rich coconut curry noodle soup. It’s a popular dish in the city of Chiang Mai, known for its traditional khao soi. 

Ingredients:

• 1 pound Wonton or egg noodles. (Use dried or fresh noodles for your Khao Soi. Find fresh egg noodles in the refrigerated section at the Asian grocery stores)
• Oil. Enough for deep frying the noodles. To fry the noodles, use vegetable oil, avocado, canola, or coconut oil.
• Kao Soi curry paste. Add more or less as needed for flavors and spice.
• 1. 5 pounds Chicken drumsticks. Chicken thighs work well, too. 
• 14 ounces of coconut milk. (1 can)
• 3 cups stock. Be sure to use low or no salt stock. 
• 2.5 tablespoons soy sauce
• 1.5 tablespoons fish sauce
• 1.5 tablespoons sugar. Use palm sugar or brown sugar to sweeten the dish.

Kao Soi Paste:

This is a quick version of the homemade Khao Soi paste. Check out this recipe for a more detailed homemade Kao Soi paste. 

• 2-10 dried chilis. As preferred for your spice level
• 1 teaspoon salt
• 3 ½ tablespoons fresh turmeric. Or 1.5 tablespoons turmeric powdered
• 3 brown Cardamom pods or 1 teaspoon powdered.
• 1 tablespoon coriander seeds or 2 teaspoons powdered.
• 1 tablespoon curry powder.
• 2.5 ounces shallot, chopped small
• 1 tablespoon garlic, chopped small
• 2 tablespoons fresh ginger, chopped small
• 1 tablespoon water
• 1.5 teaspoon shrimp paste

Kao Soi Paste Instructions:

1. Deseed and soak the dry noodles in warm water until soft.

2. In a small food processor, combine all the ingredients together and blend until smooth. Done.

Instructions:

1. Start by frying the noodles. Separate the strands and use only a handful. Heat a medium saucepan with enough oil for deep frying. Once the oil is hot, add the noodles and cook until golden brown. Only a few seconds! They will puff up very quickly, so have your wire-mesh skimmer ready and plate lined with a paper towel nearby. Scoop the fried noodles out and cook the next batch until you are done.
2. Prepare the noodles according to package directions. Cook and set aside.
3. Make the Khao Soi paste by blending all the ingredients in a food processor until smooth. (Check the recipe card below).
4. Heat a large stock pot or Dutch oven on medium-high heat. Once hot, add the thick, creamy part of your coconut milk (⅓ cup). Cook until the oils separate from the water and form small bubbles. Add the curry paste and stir together.
5. Add the rest of the coconut milk and the stock and stir the broth together. Add the chicken and lower the stove to medium heat. Cover and simmer for 20 minutes, stirring a few times.
6. Add the fish sauce, soy sauce, and sugar, and stir. Let it cook for 2-3 more minutes, sample the broth, and adjust as needed. Done!

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Khao Soi Curry Chiang Mai Noodles

This authentic Khao Soi Curry Chiang Mai Noodles is a delightful dish from Northern Thailand. It features a deliciously creamy coconut milk broth, tender chicken, and soft egg noodles. Comforting and easy!  Kao Soi (khao soy or Khao soi) is a delicious Thai dish that combines tender chicken with a rich coconut curry noodle soup. It's a popular dish in the city of Chiang Mai, known for its traditional khao soi. 

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Asian, Thai

Servings 4 Servings

Equipment

• Enameled Cast Iron Dutch Oven (Comes in a lot of fun colors)
• Dutch Oven (Cast-iron w/lid that becomes a skillet)
• 10-inch Skillet optional
• Measuring cups and spoons
• Mixing Bowls w/lids
• Garlic Mincer
• Mandolin Slicer and Food Chopper Set
• Blender/Food Processor Combo

Ingredients

  

1x2x3x

• 1 pound Wonton or egg noodles, Use dried or fresh noodles for your Khao Soi. Find fresh egg noodles in the refrigerated section at the Asian grocery stores
• Oil – vegetable oil, avocado, canola, or coconut oil (Enough for deep frying the noodles)
• Kao Soi curry paste Add, more or less as needed for flavors and spice.
• 5 pounds Chicken drumsticks or thighs
• 14 ounces of coconut milk
• 3 cups stock, low no salt stock.
• 2.5 tablespoons soy sauce
• 1.5 tablespoons fish sauce
• 1.5 tablespoons sugar, use palm sugar or brown sugar to sweeten the dish.

Kao Soi Paste:

• This is a quick version of the homemade Khao Soi paste. Check out this recipe for a more detailed homemade Kao Soi paste.
• 2-10 dried chilis. As preferred for your spice level
• 1 teaspoon salt
• 3 ½ tablespoons fresh turmeric. Or 1.5 tablespoons turmeric powdered
• 3 brown Cardamom pods or 1 teaspoon powdered.
• 1 tablespoon coriander seeds or 2 teaspoons powdered.
• 1 tablespoon curry powder.
• 2.5 ounces shallot chopped small
• 1 tablespoon garlic chopped small
• 2 tablespoons fresh ginger chopped small
• 1 tablespoon water
• 1.5 teaspoon shrimp paste

Kao Soi Paste Instructions:

• Deseed and soak the dry noodles in warm water until soft.
• In a small food processor combine all the ingredients together and blend until smooth. Done.

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Instructions

 

• Start by frying the noodles. Separate the strands and use only a handful. Heat a medium saucepan/skillet with enough oil for deep frying. Once the oil is hot, add the noodles and cook until golden brown. Only a few seconds! They will puff up very quickly, so have your wire-mesh skimmer ready and plate lined with a paper towel nearby. Scoop the fried noodles out and cook the next batch until you are done.
• Prepare the noodles according to package directions. Cook and set aside.
• Make the Khao Soi paste by blending all the ingredients in a food processor until smooth. (Check the recipe card below).
• Heat a large stock pot or Dutch oven on medium-high heat. Once hot, add the thick, creamy part of your coconut milk (⅓ cup). Cook until the oils separate from the water and form small bubbles. Add the curry paste and stir together.
• Add the rest of the coconut milk and the stock and stir the broth together. Add the chicken and lower the stove to medium heat. Cover and simmer for 20 minutes, stirring a few times.
• Add the fish sauce, soy sauce, and sugar, and stir. Let it cook for 2-3 more minutes, sample the broth, and adjust as needed. Done!

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