Best 4 Chiang Mai Curried Noodle And Chicken Soup Kao Soi Gai Recipes

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**Introducing Chiang Mai Curried Noodle and Chicken Soup (Khao Soi Gai) and Other Delectable Thai Recipes**

Embark on a culinary journey to the vibrant streets of Chiang Mai, Thailand, and discover the tantalizing flavors of Khao Soi Gai, a renowned curried noodle and chicken soup. This dish, with its rich coconut broth, tender chicken, crispy noodles, and an array of aromatic spices, is a true testament to the culinary artistry of Northern Thailand.

Prepare to tantalize your taste buds with this exquisite soup, which strikes a perfect balance between creamy and spicy. The fragrant broth, infused with the warmth of ginger, lemongrass, and galangal, forms the foundation of this dish. Succulent chicken pieces, marinated in a flavorful blend of herbs and spices, add a hearty protein element. Thin rice noodles, known as khao soi noodles, provide a delightful textural contrast to the soft chicken and smooth broth.

But the culinary journey doesn't end there. This comprehensive article offers a diverse collection of Thai recipes that will transport you to the heart of Thailand's vibrant culinary scene. Discover the secrets behind creating authentic Pad Thai, a stir-fried rice noodle dish with a symphony of flavors and textures. Learn how to prepare a fragrant Tom Yum Goon soup, where the sour, spicy, and aromatic notes come together in perfect harmony.

Explore the art of making Green Curry, a rich and flavorful curry known for its vibrant green color and bold flavors. Indulge in the comforting warmth of Khao Pad Sapparot, a pineapple fried rice dish that combines sweet, tangy, and savory flavors. And for those with a sweet tooth, uncover the secrets of Mango Sticky Rice, a classic Thai dessert that showcases the perfect balance between sweet glutinous rice and ripe mangoes.

This culinary journey through Thailand's diverse culinary landscape promises to delight your taste buds and transport you to the bustling streets of Bangkok, the serene temples of Chiang Mai, and the vibrant markets of Phuket. With detailed instructions, step-by-step guides, and helpful tips, these recipes will empower you to recreate the authentic flavors of Thailand in your own kitchen. So, prepare your palate for an unforgettable exploration of Thai cuisine, starting with the captivating flavors of Khao Soi Gai.

Check out the recipes below so you can choose the best recipe for yourself!

CHIANG MAI CURRIED NOODLE AND CHICKEN SOUP (KAO SOI GAI)



Chiang Mai Curried Noodle and Chicken Soup (Kao Soi Gai) image

Haw Muslim traders from the south of China probably brought this dish to Chiang Mai (in northern Thailand). This version is based on one in David Thompson's authoritative book, Thai Food, and is posted in response to a request in the Asian Forum. Thompson says, 'The best noodles to use are the somewhat flat egg noodles, about 1/2-centimetre (1/4-inch) wide. Deep fry a few of them in very hot, clean oil to use as a garnish, but be careful -- they splatter as they expand and become crisp.' He also says that beef can be used in place of chicken. Preparation and cooking times are guesses. Recipe #269411 is supposed to be a nice complement to this.

Provided by Leggy Peggy

Categories     Thai

Time 1h

Yield 2 serving(s)

Number Of Ingredients 17

3 dried long red chilies, deseeded, soaked and drained
4 red shallots, unpeeled
3 garlic cloves, unpeeled
1 tablespoon fresh turmeric, peeled and chopped
2 tablespoons fresh ginger, peeled and chopped
2 sprigs fresh coriander, roots scraped and chopped
1 teaspoon coriander seed, roasted and ground
1 pinch salt
4 tablespoons coconut cream
1 chicken leg, quartered (100 grams or 3 ounces)
1 tablespoon palm sugar
2 tablespoons light soy sauce
1 teaspoon dark soy sauce
2 cups stock (or water)
75 g fresh egg noodles (recipe says 1 handful)
1 tablespoon green onion, chopped
1 tablespoon fresh coriander leaves, chopped

Steps:

  • Pre-heat oven to 200°C.
  • To make the paste:.
  • Roast the chillies, shallots, garlic, turmeric and ginger until softened. Remove from oven. When cool enough to handle, peel the shallots and garlic. Then pound the roasted ingredients together (using a mortar and pestle) until smooth.
  • To make the soup:.
  • Simmer the coconut cream until it is thick and beginning to separate. Then add the paste and fry until fragrant, about 5 minutes.
  • Add the chicken, reduce the heat and simmer for several minutes.
  • Add the palm sugar, the two soy sauces and finally the stock. Stir well and then keep simmering until the chicken is cooked, about 20 minutes.
  • While soup is simmering, fry one-quarter of the egg noodles in hot oil, drain.
  • Check the seasoning: the soup should taste salty and slightly sweet from the coconut cream.
  • Blanch three-quarters of the egg noodles in boiling water, drain.
  • Put blanched noodles in a bowl, pour over the soup and add garnishes.
  • Can also serve with sliced red shallots. wedges of lime, pickled mustard greens and Recipe #269411.

KHAO SOI GAI (NORTHERN THAI COCONUT-CURRY NOODLES WITH CHICKEN)



Khao Soi Gai (Northern Thai Coconut-Curry Noodles With Chicken) image

You'll find khao soi, a deeply fragrant, coconut milk-based stew, throughout Southeast Asia, but the dish is a specialty of Chiang Mai, a city in Northern Thailand. Chicken is simmered in a creamy, spicy-sweet broth, then served over boiled egg noodles and garnished with crunchy fried noodles. (When made with beef, the dish is called khao soi nuea.) This version is adapted from Noree Thai, a restaurant in Los Angeles, which Noree Pla owns with her partner, the chef Fern Kaewtathip. Ms. Pla serves the khao soi she learned from her mother, which requires more than a dozen ingredients, but once you have the ingredients prepared, the dish comes together in less than an hour. For a lighter broth, use about half of the curry paste; for a more pungent khao soi, use it all.

Provided by Daniela Galarza

Categories     dinner, curries, noodles, poultry, main course

Time 4h

Yield 4 servings

Number Of Ingredients 24

3 dried red Thai chiles (or chiles de árbol)
2 fresh or dried makrut lime leaves (optional)
15 cilantro stems with leaves (about 1/4 bunch)
2 large shallots or 1 medium yellow onion, roughly chopped
2 (1 1/2- to 2-inch) pieces fresh, unpeeled turmeric, scrubbed and roughly chopped (or 2 tablespoons ground turmeric)
1 (4-inch) piece lemongrass, from the base of the stalk, sliced
1 (3-inch) piece fresh ginger, peeled and roughly chopped
4 large garlic cloves, peeled and smashed
1 teaspoon curry powder
1 teaspoon shrimp paste or 2 teaspoons fish sauce (optional)
1/2 teaspoon grated lime zest (preferably from a fresh makrut lime)
3 cups neutral oil
1 (16-ounce) package dried, flat Chinese-style egg noodles, or dried tagliatelle pasta nests
Kosher salt
2 (13-ounce) cans full-fat coconut milk (not shaken or stirred)
2 cups chicken broth (preferably low-sodium)
Kosher salt
8 chicken leg drumsticks (about 2 pounds)
2 to 4 tablespoons fish sauce
2 to 4 tablespoons palm sugar or brown sugar
1/2 cup homemade or store-bought Yunnanese-style pickled mustard greens, for serving
1 shallot, peeled and thinly sliced, for serving
Chile paste or chile oil, for serving
Lime wedges, for serving

Steps:

  • Make the curry paste: Bring 1/4 cup of water to a boil in a small saucepan. Add the dried chiles and makrut lime leaves (if using) to a small bowl; pour the boiling water on top and let steep for 10 minutes.
  • While the mixture steeps, separate the cilantro leaves from the stems; set leaves and any tender stems aside for garnish. Roughly chop cilantro stems and add to a small food processor (or the bowl of a large mortar and pestle) along with the shallots, turmeric, lemongrass, ginger, garlic, curry powder, shrimp paste (if using) and lime zest.
  • Add the soaked chile mixture (including its liquid) and process (or crush with a pestle) until curry paste is smooth, scraping down sides of bowl as needed, about 10 minutes for either method. Curry paste can be made up to 2 weeks ahead; store in a covered container in the refrigerator.
  • Prepare the fried noodles: In a medium (2-quart) saucepan, bring 3 cups neutral oil to 325 degrees over medium-high heat. Add 4 ounces noodles and fry, flipping once or twice, until light brown, 30 to 60 seconds. Using a slotted spoon, transfer noodles to a paper towel-lined plate; set aside until ready to serve. Cool, strain and store remaining oil in a covered jar for another use.
  • Heat a large Dutch oven or pot over medium. Add about 1/4 cup coconut cream, scraped from the top of one of the cans of coconut milk, to the pot and let it melt, about 10 seconds. Add at least half of the curry paste - or more, for a more pungent khao soi - and stir until deeply fragrant, about 30 seconds. Add 1 1/2 cups chicken broth and the remaining coconut milk, and increase heat to medium-high. Bring mixture just to a low boil, about 3 minutes.
  • Use 1 tablespoon salt to season drumsticks, then add them to the boiling curry mixture. Cover, and let simmer until chicken is cooked through, 20 to 30 minutes. Uncover, lower heat, and add remaining 1/2 cup chicken stock along with 1 cup water. (It should be more like soup than stew.) Season to taste with fish sauce, sugar and salt. Turn heat to very low, and cover to keep warm.
  • Meanwhile, bring 4 quarts water to a boil in a large pot. Add 2 teaspoons salt and remaining 12 ounces noodles. Cook until al dente. Drain and portion into four bowls. Add 2 drumsticks to each bowl, and about 2 cups curry broth. Garnish with fried noodles, pickled mustard greens, sliced shallots, chile paste or oil, reserved cilantro leaves and lime wedges. Serve immediately.

CHIANG MAI NOODLES (THAI CHICKEN KHAO SOI)



Chiang Mai Noodles (Thai Chicken Khao Soi) image

Chiang Mai Noodles (Thai Chicken Khao Soi) with tender chicken, simmered in coconut milk cream broth. This Thai-inspired curry noodles taste creamy, rich, savory, zesty, and little spicy. Use my tips to make the best Kao Soi at home easy and taste amazing!

Provided by ChihYu

Categories     Main Course     Soup

Time 50m

Number Of Ingredients 17

3-4 tbsp Thai Kitchen red curry paste
4 tbsp avocado oil
4 oz. shallot (finely chopped, 2 large)
0.5 oz ginger (finely chopped)
1 tsp EACH coriander, turmeric, cumin, and garam masala powder
14 oz. Full fat coconut cream
2 lbs chicken drumsticks (or thighs (skin-on and bone-in))
2.5-3 cups water or chicken stock
1-2 tsp fish sauce (or to taste)
2 tbsp coconut sugar (or to taste)
4 pieces kaffir lime leaves (fresh or dry, optional)
Rice noodles
1 whole lime juice (plus extra for serving)
Coriander leaves (chopped, optional)
Fried onion (store-bought, optional)
Chinese pickled mustard greens (diced, optional)
Bean sprouts (optional)

Steps:

  • Preheat a Dutch oven or 4-quart (or larger) heavy soup pot over medium-low heat until it feels warm. Add the curry paste, oil, shallot, ginger, and dry spice seasonings - coriander, turmeric, cumin, and garam masala powder. Saute over medium-low heat for 1 minute.
  • Add ½ cup coconut cream and keep sauteing over medium-low heat until you can see the oil starts surfacing to the top and is separated from the paste, about 3 minutes or longer. Stir often with a wooden spoon so that the paste won't get burnt.
  • Add the chicken and gently stir to coat the curry paste over the drumsticks. Add the remaining coconut cream, water, fish sauce, sugar, and lime leaves, if using. Give it a stir then cover the pot and bring it to a gentle boil over medium heat, about 5 minutes. Then, lower the heat to simmer and cook for 30 minutes.
  • In the meantime, cook the noodles in a separate pot, following the package instructions.
  • Once the chicken has fallen off the bone tender, taste and start seasoning the broth further with fish sauce, sugar, and lime juice to taste. The flavor should be savory, sweet, a little spicy, and zesty sour flavor.
  • To serve, you can shred the chicken or serve a whole drumstick as people do in Thailand. Add the boiled noodles to individual serving bowls with chicken and a few spoonfuls of hot broth. Garnish with fried shallots, pickled chinese mustard greens, sliced shallots, and bean sprouts, if using. Serve with extra lime wedges on the side. Serve hot.

Nutrition Facts : ServingSize 1 serving, Calories 587 kcal, Carbohydrate 32 g, Protein 22 g, Fat 42 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 93 mg, Sodium 240 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 16 g

CHIANG MAI CURRY NOODLES (KAO SOI)



Chiang Mai Curry Noodles (Kao Soi) image

In Northern Thailand, kao soi is a meal for one, served up in an enormous bowl and garnished with a playful tangle of crunchy egg noodles fried crisp for a contrast in texture to the tender noodles and smooth, sunny-colored sauce. The standard condiments include Chinese-style ground chilies in oil, chopped pickled cabbage and wedges of lime. *** To make crispy noodle nests, you'll need about ½ lb thin fresh egg noodles. Heat about 2 cups vegetable oil in a wok or small, deep skillet to about 375 F. Carefully add a handful of noodles, let it sizzle and brown a few seconds, turn gently with tongs, and transfer the "nest" to a platter to cool. Serve in individual soup bowls with chopsticks or forks for the noodles, and big spoons for the delicious curry sauce. Recipe courtesy of Nancie McDermott.

Provided by Sandi From CA

Categories     Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
1 tablespoon finely chopped garlic
2 tablespoons red curry paste or 2 tablespoons panang curry paste
3/4 lb boneless beef such as tri-tip steak or 3/4 lb flank steak, thinly sliced crosswise into 2-inch strips
2 cups unsweetened coconut milk
1 3/4 cups chicken broth
2 teaspoons ground turmeric or 2 teaspoons curry powder
2 teaspoons dark soy sauce or 2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon salt
2 tablespoons freshly squeezed lime juice
1/2 lb angel hair pasta or 1/2 lb spaghetti
1/3 cup coarsely chopped shallot
1/3 cup coarsely chopped fresh cilantro
1/3 cup thinly sliced green onion

Steps:

  • Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste.
  • Add the coconut milk, chicken broth, turmeric, soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes until meat is cooked through.
  • Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.
  • Cook the noodles in a large pot of rapidly boiling water until tender but still firm, as little as 2 minutes for fresh noodles and 7 minutes or more for dried. Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls. Ladle on hot curry, and sprinkle each serving with the shallots, cilantro and green onions. Serve hot and garnish with crunchy noodle nests as noted in description if using.

Tips:

- Using high-quality ingredients is key to making a delicious Khao Soi. Look for fresh, flavorful ingredients like lemongrass, galangal, and kaffir lime leaves. - Don't be afraid to adjust the spice level of the soup to your liking. If you like it hot, add more chilies or red curry paste. If you prefer a milder flavor, use less chili and add more coconut milk. - To make the soup even more flavorful, marinate the chicken in the red curry paste for at least 30 minutes before cooking. - If you don't have time to make your own curry paste, you can use store-bought red curry paste. Just be sure to choose a good quality paste that is made with fresh ingredients. - Serve Khao Soi with a variety of toppings, such as crispy shallots, pickled cabbage, and hard-boiled eggs. This will add extra flavor and texture to the soup.

Conclusion:

Khao Soi is a delicious and flavorful noodle soup that is sure to impress your friends and family. With its rich, creamy broth, tender chicken, and crispy noodles, it's a dish that is both satisfying and comforting. So next time you're looking for a new soup recipe to try, give Khao Soi a try. You won't be disappointed!

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