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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!
Use my homemade Khao Soi curry paste for this recipe!
Then Pickled mustard greens and Thai chili oil are two important garnishes to pair with Chiang Mai noodles. Don't skip them!
For more Thai curries, try Thai red curry with Kabocha squash, Thai yellow curry, Thai green curry, and Thai red curry.
Jump to:
- What is Khao Soi Noodles?
- Variations of Khao Soi recipe
- Noodles Options
- Ingredients for Chicken Khao Soi Recipe
- Kao Soi Curry Paste
- How to Make Khao Soi
- How to Serve Your Chiang Mai Noodles
- What to Serve with Chiang Mai Thai Noodle Soup
- Helpful Kitchen Tips
- Storage
- More Thai Recipes to Try Now
- Frequently Asked Questions
- Authentic Khao Soi Curry (Chiang Mai Noodles)
- More Thai Recipes to Enjoy
What is Khao Soi Noodles?
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.
The curry is made with coconut milk and a special red paste unique to Khao soi recipes, giving it a creamy and aromatic flavor. The dish is usually served with crunchy noodles on top, adding a nice texture.
It's not typically found as street food, but you can enjoy it in food courts or restaurants. So next time you're craving Thai food, try khao soi!
Variations of Khao Soi recipe
Discover the different types of Khao Soi!
Protein Options
Originally made with dark meat chicken, this flavorful dish has evolved to include beef, pork, tofu, and vegan and vegetarian options.
My favorite version of Khao soi is with chicken drumsticks. I find the tender meat pair well with the light coconut broth.
Kao Soi in different cultures
There are many versions of Kao Soi in different cultures in Southeast Asia. This yummy, spicy Thai coconut curry soup can be found in places like Malaysia, Burma, and Laos.
In Malaysia, it's called Laksa, in Burma it's called Khao Suey, and in Laos it has the same name as the Thai version but with some ingredient differences.
Even though the ingredients may differ, they all have the tasty coconut broth that makes Khao Soi so good. Have fun trying out different kinds of Khao Soi from around the world!
Noodles Options
Enhance your Kao Soi experience by choosing the perfect noodles. Options include flat egg noodles, Chinese-style egg noodles, soft egg noodles, crispy egg noodles, fresh egg noodles, and fresh chewy Chinese egg noodles. Rice noodles can also be used.
Read about the different types of Thai noodles here.
Ingredients for Chicken Khao Soi Recipe
- 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. Use vegetable oil, avocado, canola, or coconut oil to fry the noodles.
- Kao soi curry paste. See the Instructions below.
- Chicken drumsticks. Chicken thighs work well, too.
- Coconut milk. Coconut cream can be used. Increase the water measure if using coconut cream. For example, one cup of coconut milk uses ½ coconut cream mixed with ½ cup of water.
- Chicken stock. Using chicken broth or stock will give you more flavor than water. Be sure to use low or no salt stock.
- Soy sauce.For flavoring the broth.
- Fish sauce. Adds umami and depth to the curry. More about Thai sauces here.
- Sugar. Use palm sugar or brown sugar to sweeten the dish.
Kao Soi Curry Paste
This is a quick version of the homemade Khao Soi paste. For a more details homemade curry paste, use this authentic Khao Soi paste here.
- 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
1. Deseed and soak the dry noodles in warm water until soft.
2. In a small food processor, combine all the ingredients together and blitz until smooth. Done.
How to Make Khao Soi
Follow these simple steps to create a delightful bowl of Kao Soi curry.
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. Create 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!
How to Serve Your Chiang Mai Noodles
Prepare your garnishes while the broth is simmering. Chop the ingredients and place them in small separate bowls.
Then, in a large serving bowl, add the noodles, the chicken, and the broth over the entire bowl. Top off with the crispy noodles, cilantro, shallot, and pickled mustard greens, and enjoy!
What to Serve with Chiang Mai Thai Noodle Soup
Kao Soi is typically topped with crispy fried noodles and garnishes to customize the flavors to each person's taste buds.
- Chili oil. Make my recipe or grab some at the Asian grocery store.
- Chili flakes. A little bit of chili flakes for an extra kick of heat.
- Crunchy noodles. The same noodles are served with broth but deep fried first just for garnish.
- Fresh herbs. Cilantro leaves, green onion (spring onions), and julienned shallot.
- Pickled mustard greens. Find these at the Asian markets or make my recipe here.
- Some sauces if desired. Fish sauce, soy sauce, and lime juice are added for flavors.
- Lime wedges. Have small lime wedges on the side, too, for an added extra burst of flavor.
Helpful Kitchen Tips
- Before using store-bought pickled mustard greens, it's important to give them a taste test. Some brands can be quite salty and sour.
- To mellow out the flavors, I suggest soaking them in cold water for 1-2 minutes. After draining and patting them dry with a paper towel, chop them into small pieces.
- The crispy noodles are kept long in an airtight glass container. Keep them in a dry pantry for up to 2 weeks.
- Use a food processor for the Khao Soi paste for a smooth consistency.
- Adjust the heat level by experimenting with the amount of curry paste used.
Storage
Storing any leftovers broth and chicken n an airtight container. It's good in the fridge for up to 3 days and in the freezer for up to 2 months. Keep the noodles and garnishes separated.
Variations & Substitutes
Use crispy fried tofu and add extra vegetables for a vegetarian Kao Soi Version. These crunchy vegetables pair best with Khao Soi.
Use Napa or regular cabbage, bean sprouts, water spinach, red or sweet onion.Slice them into long, thin pieces to use.
More Thai Recipes to Try Now
- Yellow curry powder
- Kao Moo Dang
- Khao Tom Gai
- Thai red curry paste
- kaffir lime leaves
- Fresh herbs of Thailand
- Different types of rice in Thai cooking
Frequently Asked Questions
What is the difference between Khao Soi and Tom Kha?
Khao Soi and Tom Kha are delicious dishes from Thailand, but they have some differences.
Is Khao Soi Thai or Burmese?
While Khao Soi is similar to Burmese cuisine, it originates distinctly Thai. It is a beloved dish that showcases the flavors and culinary traditions of Northern Thailand.
Is Khao Soi the same as yellow curry?
Khao Soi is not the same as yellow curry. Yellow curry is a Thai dish made with a paste of turmeric, cumin, coriander, and other spices. It is typically cooked with meat or vegetables and served with rice.
Is Khao Soi the same as Chiang Mai Noodles?
Yes, Khao Soi is closely associated with Chiang Mai. It is often called "Chiang Mai noodles" and is a region's specialty. Many visitors to Chiang Mai seek out Khao Soi as it is one of the city's most famous and beloved dishes.
Enjoy this blog post? Please leave a 5-star rating in the recipe card below and a review in the comments section further down the page. Or follow me onFacebook,Pinterest, orInstagram!**
Authentic Khao Soi Curry (Chiang Mai Noodles)
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- Author: Suwanee
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
This authentic Kao 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!
Ingredients
Scale
- 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 blitz until smooth. Done.
Instructions
- 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.
- 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!
Notes
- Before using store-bought pickled mustard greens, it's important to give them a taste test. Some brands can be quite salty and sour.
- To mellow out the flavors, I suggest soaking them in cold water for 1-2 minutes. After draining and patting them dry with a paper towel, chop them into small pieces.
- The crispy noodles are kept long in an airtight glass container. Keep them in a dry pantry for up to 2 weeks.
- Use a food processor for the Khao Soi paste for a smooth consistency.
- Adjust the heat l
- Prep Time: 15
- Cook Time: 30
- Category: curries
- Method: stovetop
- Cuisine: Thai
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More Thai Recipes to Enjoy
These are my favorite dishes to serve with [this recipe]:
- Pad Ped Gai (Thai Spicy Chicken Stir-Fry)
- Thai Jungle Curry Recipe With Fish (Gaeng Pa)
- Thai Vegetarian Yellow Curry Recipe
- Easy Thai Red Curry Fish Recipe with Cod
