Thai Chiang Mai Noodles
Dive into the comforting, bold flavors of Northern Thailand with this Thai Chiang Mai Noodles recipe, a vibrant dish also known as Khao Soi. Tender chicken thighs simmer in a fragrant coconut curry broth infused with red curry paste, turmeric, and a perfect balance of soy sauce, fish sauce, and palm sugar for a harmony of sweet, salty, and savory. Served over chewy egg noodles and topped with tangy pickled mustard greens, crisp shallots, fresh cilantro, and optional crispy fried noodles, this dish delivers layers of texture and taste in every bite. Garnish with lime wedges and a drizzle of chili oil for a zesty kick, and you have a warming, aromatic noodle soup that’s as comforting as it is captivating. Perfect for a cozy dinner or showcasing authentic Thai flavors at your table, this recipe is ready in just an hour and serves four.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (bone-in, skinless)
- 3 tablespoons Vegetable oil
- 2 tablespoons Red curry paste
- 1 teaspoon Turmeric powder
- 800 milliliters Coconut milk
- 500 milliliters Chicken stock
- 2 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 1 tablespoon Palm sugar (or brown sugar)
- 400 grams Egg noodles (fresh or dried)
- 2 whole Shallots (thinly sliced)
- 100 grams Pickled mustard greens (chopped)
- 4 pieces Lime wedges
- 1 cup Crispy fried noodles (optional, for garnish)
- 2 tablespoons Fresh cilantro (chopped)
- 2 teaspoons Chili oil (optional, for serving)
Instructions
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the red curry paste and turmeric powder, and sauté for 1-2 minutes until fragrant.
Add the chicken thighs to the pot and coat them with the curry paste. Cook for 5 minutes until the chicken starts to brown slightly.
Pour in the coconut milk and chicken stock. Stir to combine and bring the mixture to a boil. Reduce the heat to low and simmer for 25-30 minutes, or until the chicken is tender and cooked through.
Stir in the soy sauce, fish sauce, and palm sugar. Adjust seasonings to taste, balancing sweet, salty, and savory flavors.
While the soup simmers, cook the egg noodles according to package instructions. Drain and divide them into serving bowls.
If making crispy fried noodles, heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Fry a small handful of egg noodles until golden and crispy. Set aside for garnish.
Once the soup is ready, remove the chicken thighs and shred the meat with two forks. Return the shredded chicken to the soup.
Ladle the coconut curry soup over the noodles in each bowl.
Top with shallots, pickled mustard greens, lime wedges, fresh cilantro, and crispy fried noodles, if using. Add a drizzle of chili oil for extra heat, if desired.
Serve hot, and enjoy the rich, comforting flavors of this Northern Thai classic!
Nutrition Facts
Calories |
3204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 6393 mg | 278% | |
| Total Carbohydrate | 282.5 g | 103% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 80.3 g | ||
| Protein | 182.5 g | 365% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 336 mg | 26% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2986 mg | 64% | |
*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.
