Chiang Mai Curry Noodles Kao Soi
Immerse yourself in the rich, bold flavors of Chiang Mai with this authentic Kao Soi recipe, a beloved Thai curry noodle dish that promises a harmonious blend of spice, creaminess, and tang. This one-pot wonder pairs tender chicken thighs simmered in a luxurious coconut milk-infused yellow curry sauce with golden egg noodles, creating the perfect balance of hearty and comforting. Topped with crispy fried noodles for added crunch, vibrant garnishes like pickled mustard greens, fresh cilantro, and thinly sliced shallots elevate the dish to a new level of complexity. A squeeze of lime and optional chili oil adds a bright, zesty kick to round out the experience. Ready in under an hour, this Northern Thai classic is an irresistible fusion of textures and flavors that’s ideal for weeknight dinners or impressing guests.
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Recipe Information
Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons yellow curry paste
- 4 cups coconut milk
- 1 pound chicken thighs, boneless and skinless
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 2 tablespoons lime juice
- 12 ounces egg noodles
- 2 shallots, thinly sliced
- 0.5 cup pickled mustard greens or cabbage, chopped
- 0.25 cup fresh cilantro, chopped
- 1 cup crispy fried noodles (optional, for topping)
- 4 lime wedges (for serving)
- 1 teaspoon chili oil or chili flakes (optional, for extra spice)
Instructions
Heat 3 tablespoons of vegetable oil in a large pot over medium heat. Add the yellow curry paste and stir for 1-2 minutes, until fragrant.
Pour in 3 cups of coconut milk (save the last cup for later), stirring well to combine with the curry paste. Simmer for 5 minutes.
Cut the chicken thighs into bite-sized pieces and add them to the pot, cooking until the chicken is lightly seared, about 5 minutes.
Add chicken broth, soy sauce, fish sauce, and palm sugar. Stir well, bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
Meanwhile, cook the egg noodles according to package instructions. Drain and set aside. Reserve a small portion of the cooked noodles to fry, if desired, for crispy topping.
In a separate small pan, heat a thin layer of oil and fry reserved noodles in batches until golden and crispy. Drain on paper towels and set aside.
After 20 minutes of simmering, stir in the final cup of coconut milk and lime juice. Let it cook for an additional 5 minutes.
To assemble each serving, divide cooked noodles into bowls and ladle the curry sauce with chicken on top.
Garnish with shallots, pickled mustard greens, fresh cilantro, and crispy fried noodles, if using. Serve with lime wedges and chili oil or chili flakes on the side.
Nutrition Facts
Calories |
3408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 6801 mg | 296% | |
| Total Carbohydrate | 419.3 g | 152% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 95.6 g | ||
| Protein | 152.9 g | 306% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 438 mg | 34% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3552 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
