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Chiang Mai Curry Noodles, 'Khao Soi'Featured

Chiang Mai Curry Noodles, 'Khao Soi'

This is a noodle dish, prepared in a rich creamy curry sauce, that is traditional in Northern Thailand. A popular lunchtime meal in northern Thailand. The flavor is not only distinctly "Thai" but it also goes very well with the American palate. We also offer a ready-made Kao Soi paste for quick preparation.

Try to use fresh egg noodles. We found flat, fresh egg noodles at our local Safeway supermarket in the refrigerated section. Khao Soi is typically a rich gravy poured over soft noodles, then topped with the same noodles but crispy.

Ingredients

For 4 Person(s)

Ingredients For Making the Chile Paste

Ingredients For Making Gravy

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Method for Chiang Mai Curry Noodles, 'Khao Soi'

Soak the whole dried chiles in cold water for 10 minutes, then drain on colander using a spoon to press the chiles against the side to squeeze out the excess water. Use aluminum foil and wrap the whole chiles, shallot, sliced ginger, corriander seed and turmeric powder into a little package. Place this directly on the stove burner for about 2 minutes on each side or until fragrant. Then empty this into a mortar & pestle and pound it into a paste.

Heat 1 cup of coconut milk, add the chile paste, and cook until aromatic (about 2 minutes). Add chicken, salt, and soy sauces. Stir fry until chicken is no longer pink, then add the rest of the coconut milk and bring to a boil. Simmer for 5 minutes, then add lime juice. Stir well and remove from heat.

Fry 5 ounces of noodles in hot oil until crisp. Remove and drain well.

Boil the rest of the noodles, cooking as directed on the package. Place a serving of boiled noodles on a plate, and pour the gravy mixture over it. Top with crispy fried noodles. Accompany with a small bowl of chopped shallots, pickled mustard green, and lime. (Hint: add a touch of Thai chile oil for great flavor and aroma). Enjoy!



Reviews

Overall Rating (30)

5 out of 5 stars
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  • Yaowalak (ImportFood.com)

    Rated 5 out of 5 stars

    Hello Nancy. Thanks for your comment. We also got an email from Thailand, same time as your comment, that our Khao Soi looks too dark. The recipe is authentic but perhaps some chefs use more or less of the dark soy?

  • Paddy

    Rated 5 out of 5 stars

    I'm sure they also use some chicken stock and not all coconut milk. Yes it is a lot thinner in Thailand and much darker. The soup is cooked for longer than in this recipe. still i have tried it as above and its great.

  • joan

    Rated 5 out of 5 stars

    This recipe does not contain the Cardamom, brn sugar and Garam Masala, which gives it the authentic Chiang Mai flavor.

  • Anonymous

    Rated 5 out of 5 stars

    This is ONE of my favorite Thai dishes, I love my native Indonesian food but I have a real soft spot for Thai. I've never made this recipe but I just had a huge bowl of it from my favorite Thai restaurant in Keene, NH....we had a Rodi salad to go with it...soooo good.

  • gopal singh

    Rated 5 out of 5 stars

    hi i am chef gopal in india i make always khao soi my favourite noodles soup please give me some thai racipice. Pla(fish) kai(chicken phak(vegetables )

  • Maharani

    Rated 5 out of 5 stars

    This is a stunning dish!! It is so yummy!! I had it when we stayed at the beatutiful Secret Garden in Chiang Mai. When the owner found out I was vegetarian, she made a veggie version of this for me, and served everyone else the non-veg version. Every single person - must have been 20 of us, went back for seconds...mmmm.

  • Jap Vermootin

    Rated 5 out of 5 stars

    This is dish that we personally loved very much when we were in Chiang Mai. Thank you very much for this recipe. We still taste this extremely delicious dish!!!

  • Malathy Visser

    Rated 5 out of 5 stars

    tq a lots sound gr8,will try soon..reminds me the trip bk to pataya n the street vendors selling yummy goodies n hot tasty soups n salad n fresh fruits too,fill so healhty to c this country n enjoy the trip Always,thank you alot 4 this pretty lovely recepies,,kapung kaap!

  • Anum

    Rated 5 out of 5 stars

    What if we use flat rice noodles?will it become too soggy?

  • Yann

    Rated 5 out of 5 stars

    Hi ! Since i am in Chiang Mai, i am crazy in love with this soup. My favorite thai Nothern dish so far. But did you know it actually comes from Burma ? Thanks for this great recipe -Yann


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