Chiang Mai Khao Soi Noodles
Dive into the rich, aromatic flavors of Chiang Mai Khao Soi Noodles—an iconic Northern Thai dish that perfectly balances creamy, spicy, and savory notes. This soul-soothing curry noodle soup features tender chicken thighs simmered in a velvety coconut milk base infused with red curry paste, curry powder, and a hint of palm sugar for depth. Nestled atop a bed of soft egg noodles and crowned with crispy fried noodles, this dish offers an irresistible contrast of textures. Garnished with pickled mustard greens, fresh cilantro, shallots, and a squeeze of lime, every spoonful delivers layers of bold, vibrant flavors. Perfect for Thai food enthusiasts, this recipe transforms your kitchen into a fragrant haven of authentic street food delights!
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 2 tablespoons Red curry paste
- 1 teaspoon Curry powder
- 4 cups Coconut milk
- 4 Chicken thighs (boneless, skinless)
- 2 cups Chicken stock
- 2 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 2 tablespoons Palm sugar (or brown sugar)
- 1 pound Egg noodles
- 1 cup Vegetable oil (for frying noodles)
- 2 Shallots (thinly sliced for garnish)
- 1 cup Pickled mustard greens (chopped, for garnish)
- 4 Lime wedges
- 1 cup Crispy fried noodles (for garnish)
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 2 tablespoons Chili oil (optional, for garnish)
Instructions
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the red curry paste and curry powder, stirring frequently, until it becomes fragrant (about 2 minutes).
Pour in 2 cups of coconut milk and stir well to combine with the curry paste. Cook for 3-4 minutes until the oil starts to separate from the mixture.
Add the chicken thighs to the pot and coat them in the curry sauce. Cook for 5-7 minutes, turning the chicken occasionally, until slightly browned.
Add the remaining coconut milk, chicken stock, soy sauce, fish sauce, and palm sugar. Stir well, bring to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes, or until the chicken is tender and cooked through.
While the chicken is cooking, bring a large pot of water to a boil. Cook the egg noodles according to the package instructions. Drain and set aside.
In a small pan, heat 1 cup of vegetable oil over medium-high heat. Take a small handful of the cooked egg noodles and fry them until crispy and golden (about 1-2 minutes). Drain on paper towels and set aside for garnish.
To assemble, divide the cooked egg noodles into serving bowls. Ladle the curry soup and chicken over the noodles.
Top each bowl with crispy fried noodles, sliced shallots, pickled mustard greens, chopped cilantro, and a squeeze of lime. Optionally, drizzle with chili oil for extra heat. Serve immediately.
Nutrition Facts
Calories |
5853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 417.4 g | 535% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 8950 mg | 389% | |
| Total Carbohydrate | 381.7 g | 139% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 102.7 g | ||
| Protein | 175.4 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3127 mg | 67% | |
*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.
