Fragrant Khao Soi Curry Chiang Mai Noodles Recipe to Savor

Nestled in the heart of northern Thailand, khao soi curry chiang mai noodles blend crispy and tender textures into a divine culinary experience.

Street vendors in chiang mai have perfected this creamy, aromatic dish over generations.

Coconut milk creates a luscious base that cradles tender chicken and egg noodles with remarkable depth.

Fragrant spices dance through each bite, telling stories of traditional Thai cooking techniques.

Crispy noodles crown the soup, adding a delightful crunch that contrasts the rich, silky broth.

Locals and travelers alike cherish this comforting meal that captures the essence of northern Thai cuisine.

Khao Soi Curry Noodle Variations

• Vegetarian Khao Soi: Replace chicken with tofu or mixed vegetables like cauliflower, carrots, and mushrooms for a plant-based version that maintains the rich curry flavor.
• Seafood Khao Soi: Swap chicken with shrimp or white fish, creating a lighter yet equally delicious coastal-inspired curry noodle dish.
• Gluten-Free Adaptation: Use tamari instead of soy sauce and ensure rice noodles are certified gluten-free. Replace wheat-based ingredients with gluten-free alternatives to make the recipe safe for those with gluten sensitivities.
• Low-Carb Option: Substitute traditional noodles with zucchini noodles or spiralized vegetables, reducing carbohydrate content while keeping the authentic Thai curry essence intact.

Serving Khao Soi Curry Noodles

• Crispy Noodle Topping: Sprinkle the golden-brown fried noodles on top of the curry for a delightful crunch that adds texture and visual appeal to your dish.
• Fresh Herb Garnish: Scatter chopped cilantro, green onions, and lime wedges over the Khao Soi to brighten the flavors and add a fresh, zesty kick.
• Pickle Power: Serve with pickled mustard greens or Asian-style pickled vegetables on the side to cut through the rich, creamy curry and provide a tangy contrast.
• Spice Level Customization: Offer small dishes of chili oil or crushed red pepper flakes so diners can adjust the heat to their personal preference.

Storage for Khao Soi Noodles

• Store leftovers in an airtight container for up to 3-4 days. Separate the crispy noodles to prevent sogginess and keep them crisp.
• Pour curry and boiled noodles into freezer-safe containers, leaving some space for expansion. Freeze flat for maximum storage efficiency up to 2 months.
• Pour curry into a microwave-safe dish, cover loosely, and heat in 30-second intervals. Stir between intervals to distribute heat evenly. Add a splash of chicken stock to restore moisture.

FAQs

• What makes Khao Soi a traditional Northern Thai dish?

Khao Soi originates from Chiang Mai and reflects the culinary influences of Burmese and Chinese cuisine, combining rich coconut curry with crispy and soft noodles in a unique way.

• Is Khao Soi typically spicy?

The spice level varies, but traditional Khao Soi has a mild to moderate heat from the curry paste, which can be adjusted based on personal preference by adding more or less chili.

• What protein can I use instead of chicken?

While chicken is traditional, you can easily substitute with tofu for a vegetarian version or use beef or shrimp for different protein options that work well with the creamy coconut curry base.

Khao Soi Curry Noodle Highlights

• Savor Authentic Northern Thai Flavor: Dive into a traditional Chiang Mai dish that brings the vibrant street food culture right to your kitchen, packed with rich, complex flavors that dance on your taste buds.
• Master Culinary Techniques: Learn professional cooking methods like creating a homemade curry paste, deep-frying noodles, and developing a perfectly balanced broth that will impress your family and friends.
• Quick and Satisfying Meal: Prepare a restaurant-quality dish in less than an hour, with simple steps that transform basic ingredients into a spectacular, comforting curry that feeds a hungry crowd.
• Customize Your Comfort: Easily adjust spice levels and protein choices, making this recipe adaptable for different dietary preferences and ensuring everyone at the table enjoys a delicious, personalized meal.

Khao Soi Noodle Ingredients

• Egg Noodles: Fresh wheat noodles that provide the classic base for this traditional Thai curry dish.
• Chicken: Tender protein that absorbs the rich curry flavors and adds substance to the meal.
• Coconut Milk: Creamy base that creates the luxurious texture and authentic taste of the curry.

• Dried Chilies, Garlic, Shallots, Ginger, Turmeric, Coriander Seeds, Cumin Seeds: Aromatic spices that build the complex, deep flavor profile of the Khao Soi curry paste.

• Fish Sauce, Soy Sauce, Sugar: Essential condiments that balance and enhance the overall taste of the curry, adding depth and complexity to the dish.

• Vegetable Oil: Used for deep-frying the crispy noodle garnish that adds texture to the final presentation.
• Chicken Stock: Liquid that helps create a rich, flavorful broth for the curry.

Khao Soi Easy Cooking Steps

Step 1: Crisp Up Egg Noodles

Grab a medium saucepan and pour in enough oil for deep frying.

Wait until the oil gets super hot.

Gently separate your egg noodle strands and drop a handful into the sizzling oil.

Watch them transform within seconds – they’ll puff up and turn golden brown!

Keep a wire-mesh skimmer and paper towel-lined plate nearby.

Quickly scoop out the crispy noodles and repeat until all are done.

Step 2: Prepare Soft Noodles

Cook the soft egg noodles according to package instructions.

Once cooked, set them aside and keep warm.

Step 3: Whip Up Khao Soi Curry Paste

• Dried chilies
• Shallots
• Garlic cloves
• Ginger
• Lemongrass
• Turmeric
• Coriander seeds
• Cumin seeds

Toss everything into a food processor and blend until you get a smooth, fragrant mixture.

Step 4: Build the Curry Base

Heat a large stock pot over medium-high heat.

Skim the thick coconut milk layer and add it to the pot.

Watch for oil separation and tiny bubbles.

Stir in your freshly made curry paste, mixing thoroughly.

Step 5: Create the Broth

Pour in remaining coconut milk and chicken stock.

Stir to combine.

Add chicken pieces and reduce heat to medium.

Cover and let simmer for 20 minutes, giving occasional stirs.

Step 6: Season and Finish

Splash in fish sauce, soy sauce, and sugar.

Stir and let cook for 2-3 minutes.

Taste and adjust seasonings as needed.

Step 7: Assemble and Serve

Layer soft noodles in a bowl.

Pour hot curry over them.

Top with crispy noodles for extra crunch.

Garnish with pickled mustard greens, shallots, and lime wedges.

Pro Tips for Chiang Mai Noodles

• Use a wire-mesh skimmer to quickly remove crispy noodles from hot oil before they burn, ensuring a perfect golden-brown texture.
• Carefully cook the thick coconut milk cream until oil separates, creating a rich base for the curry with deep, authentic flavor.
• Taste and adjust fish sauce, soy sauce, and sugar to create a harmonious blend of sweet, salty, and savory notes that define Chiang Mai's signature curry.
• Cook chicken on medium heat, covered, to keep the meat tender and allow it to absorb the complex curry paste flavors without becoming tough.

Khao Soi Curry Chiang Mai Noodles Recipe

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4.5 from 16 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Khao Soi, Chiang Mai’s legendary curry noodle dish, weaves northern Thai culinary magic into each comforting bowl. Crispy egg noodles and tender chicken swimming in rich coconut curry sauce promise a delightful journey through Thailand’s street food paradise.

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Ingredients

Scale 1x2x3x

Protein:

• 5 pounds (2.27 kilograms) chicken drumsticks

Noodles and Oils:

• 1 pound (454 grams) wonton or egg noodles
• Oil for deep frying (vegetable, avocado, canola, or coconut oil)

Spices and Seasonings:

• 2–10 dried chilis
• 3 ½ tablespoons (52.5 milliliters) fresh turmeric or 1.5 tablespoons (22.5 milliliters) turmeric powder
• 3 brown cardamom pods or 1 teaspoon (5 grams) powdered cardamom
• 1 tablespoon (15 grams) coriander seeds or 2 teaspoons (10 grams) powdered coriander
• 1 tablespoon (15 grams) curry powder
• 1 teaspoon (5 grams) salt
• 1.5 teaspoon (7.5 grams) shrimp paste

Aromatics:

• 2.5 ounces (71 grams) chopped shallots
• 1 tablespoon (15 grams) chopped garlic
• 2 tablespoons (30 milliliters) chopped fresh ginger

Liquids and Sauces:

• 14 ounces (414 milliliters) coconut milk
• 3 cups (710 milliliters) stock
• 2.5 tablespoons (37.5 milliliters) soy sauce
• 1.5 tablespoons (22.5 millili

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Instructions

1. Carefully fry egg noodles in hot oil at 350°F until crispy and golden, using a wire-mesh skimmer to transfer quickly to a paper towel-lined plate. Work in small batches to prevent overcrowding.
2. Prepare soft egg noodles according to package instructions, then set aside at room temperature.
3. Create a vibrant curry paste by blending aromatics and spices in a food processor until achieving a smooth, consistent texture.
4. In a large Dutch oven, separate coconut milk’s thick cream by simmering for 3-4 minutes until oils emerge and tiny bubbles form. Incorporate curry paste, stirring continuously to develop deep flavors.
5. Pour remaining coconut milk and chicken stock into the pot, introducing chicken pieces. Reduce heat to medium-low, cover, and gently simmer for 20 minutes, occasionally stirring to prevent sticking.
6. Enhance the broth’s complexity by adding fish sauce, soy sauce, and sugar. Allow flavors to meld for 2-3 minutes, tasting and adjusting seasoning as needed for a balanced profile.
7. Serve by layering soft noodles in bowls, topping with simmered chicken, and garnishing with crispy fried noodles for textural contrast.

Notes

• Choose soft, fresh egg noodles for the most authentic texture and flavor profile of this traditional northern Thai dish.
• Fry noodle garnishes in small batches to ensure they crisp evenly without burning, maintaining a golden-brown color and light, airy texture.
• Skim the coconut milk’s fatty layer carefully when separating, as this creates a rich, smooth base for the curry’s intense flavor development.
• Try protein alternatives like tofu, shrimp, or beef to accommodate different dietary preferences while maintaining the dish’s characteristic spicy-creamy essence.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: Thai

Nutrition

• Serving Size: 8
• Calories: 370 kcal
• Sugar: 3 g
• Sodium: 470 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 2 g
• Protein: 32 g
• Cholesterol: 85 mg