Best 4 Chiang Mai Curry Noodles Kao Soi Recipes

**Discover the Exquisite Flavors and Authentic Taste of Chiang Mai Curry Noodles (Khao Soi) with Two Variants**

Welcome to the culinary journey of Chiang Mai curry noodles, also known as Khao Soi. This iconic dish from Northern Thailand captivates taste buds with its harmonious blend of rich coconut milk, aromatic curry paste, and tender noodles. Our compilation features two distinct recipes that showcase the culinary essence of this beloved dish.

The first recipe presents the traditional Khao Soi, a symphony of flavors that balances the creamy coconut broth with the spicy-savory curry paste. You'll learn how to craft the curry paste from scratch using aromatic spices like lemongrass, galangal, and dried chilies, ensuring an explosion of flavors in every bite.

Our second recipe introduces a vegetarian variation of Khao Soi, catering to those with dietary preferences or seeking a plant-based delight. We'll guide you through creating a flavorful curry paste using a combination of mushrooms and aromatic spices, delivering a satisfying and umami-rich broth.

Both recipes provide detailed instructions, ensuring that you can recreate the authentic taste of Chiang Mai curry noodles in your own kitchen. Whether you're a seasoned cook or a novice in the culinary world, these recipes will empower you to bring the vibrant flavors of Northern Thailand to your dining table. Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving for more!

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

KHAO SOI (CHIANG MAI) NOODLES

Khao Soi (Chiang Mai) Noodles image

Khao Soi Noodles (also known as Chiang Mai Noodles) are a creamy, rich, chicken and noodle dish that comes from the Northwestern region of Thailand. There's a reason this dish was once named the most delicious dish in the world - try it once and you'll inevitably crave it afterwards. This recipe includes instructions for using store-bought Khao Soi powder (super easy) or homemade curry paste (a bit more time consuming) and can be made on the stovetop, in the Instant Pot, or in the slow cooker.

Provided by Jess Smith via Inquiring Chef

Categories Main Dish

Time 50m

Number Of Ingredients 14

Ingredients

6 ounces Chinese-Style Egg Noodles
Vegetable Oil, for frying
2 Tablespoons Cooking Oil ((use vegetable, peanut, coconut, or avocado oil))
6 Chicken Drumsticks ((sub bone-in chicken thighs, cubed boneless chicken breast, or a combination))
1 3/4 cups Coconut Milk, divided ((regular, not light))
3 Tablespoons Khao Soi Curry Paste or 1 (1.76-oz) packet Khao Soi Seasoning ((see note))
2 cups Chicken Stock, regular or low-sodium
4 ounces Chinese-Style Egg Noodles
Pickled Mustard Greens ((rinse well and finely chop))
Thinly Sliced Shallots
Cilantro
Lime Wedges
Fish Sauce
Sugar

Steps:

Heat a Dutch oven, wok, or saute pan over medium heat. Add 2 Tablespoons oil. When the oil begins to simmer, sear chicken until golden brown on all sides, about 8 to 10 minutes total. (It will finish cooking in the curry, so don't worry if it's not cooked through.) Set drumsticks aside, leaving pan over heat.
To heated pan, add 3/4 cup coconut milk (if using canned coconut milk that has separated, use the top, thicker portion of the milk) to the pan. Simmer coconut milk, stirring constantly, until it has reduced by half and you can see oil separating from the milk, 5 to 6 minutes. (Note: This step to "break" the coconut milk is part of the traditional process, but don't worry if your coconut milk doesn't show signs of separating after this initial cook time - just proceed with the recipe.)
To coconut milk, add Khao Soi curry paste or seasoning packet and simmer, stirring constantly, until thick and fragrant, 2 to 3 minutes.
Add chicken pieces and stir to coat in curry paste.
Pour chicken stock and remaining 1 cup coconut milk over chicken.
Bring to a boil and then reduce temperature to maintain a low simmer. Cover and simmer until chicken is cooked through and very tender, 20 minutes for cubed chicken and 30 minutes for drumsticks.
Turn on the pressure cooker's sauté function to normal / medium. When hot, add 2 Tablespoons oil. When the oil begins to simmer, sear chicken until golden brown on all sides, about 8 to 10 minutes total. (It will finish cooking in the curry, so don't worry if it's not cooked through.) Set drumsticks aside, leaving sauté function on.
To heated pot, add 3/4 cup coconut milk (if using canned coconut milk that has separated, use the top, thicker portion of the milk).
To coconut milk, add Khao Soi curry paste or seasoning packet and simmer, stirring constantly, until thick and fragrant, 2 to 3 minutes.
Add chicken and stir to coat in curry paste.
Pour chicken stock and remaining 1 cup coconut milk over chicken.
Turn off saute function and let the mixture cool slightly. Scrape up any browned bits on the bottom of the pan (this is a key step to prevent the burn error).
Close and lock the lid. Set steam valve to Sealing. Cook on manual / high for 15 minutes.
Let pressure naturally release for 5 minutes and then manually release any remaining pressure.
Heat a Dutch oven, wok, or saute pan over medium heat. Add 2 Tablespoons oil. When the oil begins to simmer, sear chicken until golden brown on all sides, about 8 to 10 minutes total. (It will finish cooking in the curry, so don't worry if it's not cooked through.) Set drumsticks aside, leaving pan over heat.
To heated pan, add 3/4 cup coconut milk (if using canned coconut milk that has separated, use the top, thicker portion of the milk) to the pan. Simmer coconut milk, stirring constantly, until it has reduced by half and you can see oil separating from the milk, 5 to 6 minutes. (Note: This step to "break" the coconut milk is part of the traditional process, but don't worry if your coconut milk doesn't show signs of separating after this initial cook time - just proceed with the recipe.)
To coconut milk, add Khao Soi curry paste or seasoning packet and simmer, stirring constantly, until thick and fragrant, 2 to 3 minutes.
Transfer coconut and curry mixture to the bowl of a slow cooker. Add chicken stock, remaining 1 cup coconut milk and chicken.
Cover and cook on high for 4 hours or low for 6 to 7 hours.
When the curry is nearly finished, fill a wok, Dutch oven, or saucepan with about 4 inches of vegetable oil and place it over medium heat. Set a plate lined with paper towels nearby. When the oil is hot, fry 6 ounces of noodles in batches until golden brown and crisp, 2 to 3 minutes. Make sure that each portion of noodles is roughly the right size to top each bowl of soup. Transfer fried noodles to paper towels and season immediately with some salt.
Bring a pot of water to a boil and add 4 ounces noodles. Boil until just tender (they should still have a bit of a chewy texture). Drain.
When the curry is finished, taste and season with some salt, fish sauce, or a pinch of sugar if you'd like. (This is a key step for a great Thai curry. Customizing to taste means you'll get a curry that you love every time.)
Divided boiled noodles between serving bowls. Ladle curry over top. Finish with fried noodles and toppings

Nutrition Facts : Calories 409 kcal, Carbohydrate 21 g, Protein 19 g, Fat 28 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 72 mg, Sodium 282 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHIANG MAI CURRIED NOODLES (KHAO SOI GAI)

Chiang Mai curried noodles (Khao soi gai) image

This creamy, tangy curry from northern Thailand, with coconut milk and juicy chicken thighs, is topped with pickled shallots and crispy noodles

Provided by Jennifer Joyce

Categories Dinner, Main course, Supper

Time 30m

Number Of Ingredients 18

Ingredients

400ml vegetable oil , plus 1 tbsp
4 tbsp Thai red or yellow curry paste
2 tsp mild curry powder
1 tsp red chilli flakes
400ml can coconut milk
150ml coconut cream
200ml vegetable or chicken stock
2 tbsp fish sauce
juice 2 limes
500g skinless boneless chicken thigh
300g Chinese dried egg noodles (medium or thin)
1 long red chilli (deseeded if you don't like it too hot), sliced
3 small shallots , cut into quarters
150ml rice wine vinegar
small pack coriander , roughly chopped
100g beansprouts , trimmed
3 chopped spring onions
chilli oil

Steps:

First, make the pickled chilli & shallots: Put the chilli and shallots in a small bowl and pour the vinegar over. Add some salt and let it sit to pickle while you make the curry.
In a large saucepan, heat the 1 tbsp vegetable oil. Add the curry paste and turn the heat down to medium. Cook for 5 mins, then add the curry powder and chilli flakes. Cook for 1 min more, then add the coconut milk, coconut cream, stock, fish sauce and lime juice. Bring to a simmer.
Chop the chicken into pieces and add to the curry. Cook for 15 mins or until tender.
Boil some water in a large saucepan for the noodles. Meanwhile, heat the vegetable oil in a small wok - it's ready when a small piece of bread sizzles when dropped in. Add 75g of the noodles to the wok in 4 batches until they bubble up and go crispy. Use a wire mesh ladle or slotted spoon to remove them and drain on kitchen paper.
Boil the remaining noodles for 2-3 mins until al dente, then drain. Divide the noodles between 4 bowls. Pour the curry over each and top with coriander, beansprouts, some drained pickled chilli & shallots, spring onions and a drizzle of chilli oil. Top with the crisp noodles and devour while it's hot.

Nutrition Facts : Calories 780 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.6 milligram of sodium

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

Ingredients

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.

CHIANG MAI (KHAO SOI) NOODLES

Chiang Mai (Khao Soi) Noodles image

Make and share this Chiang Mai (Khao Soi) Noodles recipe from Food.com.

Provided by jordanpoling

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

3 tablespoons oil
3 garlic cloves, crushed
4 shallots, chopped
4 cups coconut milk
2 tablespoons curry powder
1 tablespoon red curry paste
8 ounces beef, cut into 1-inch cubes
1/2 cup fish sauce
1/4 cup sugar
1/2 teaspoon turmeric
1 tablespoon lime juice
3 cups water
6 ounces fresh thin egg noodles (ba mee)
1 green onion, chopped
1 tablespoon cilantro leaves or 1 tablespoon coriander leaves, chopped
2 shallots, sliced
1/2 lime, in wedges
1/4 cup sliced Chinese mustard pickle

Steps:

Heat a large saucepan and add oil.
When oil hot, stir-fry garlic & shallots for 30 seconds.
Add coconut milk, curry posder, red curry paste, and then the beef.
Heat to boiling, then reduce to medium heat.
Simmer for ~30 minutes.
Add fish sauce, sugar, turmeric, and lime juice.
Stir to combine all the ingredients and bring to a slow boil.
Continue to cook for 10 minutes.
In a medium saucepan, heat the water to rapid boiling.
Stir in fresh noodles and cook for 1 minute in rapidly boiling water.
Drain the noodles and place in a serving bowl.
Pour curry mixture over the noodles and top with the green onion and the cilantro.
Serve with the garnish ingredients arranged on the side.

Nutrition Facts : Calories 1183.5, Fat 101, SaturatedFat 61.4, Cholesterol 92, Sodium 2891.6, Carbohydrate 59.9, Fiber 2.9, Sugar 15, Protein 18.6

Tips:

Use a combination of chicken stock and coconut milk for a rich and flavorful broth.
Be sure to use a good quality curry paste. It will make all the difference in the flavor of your dish.
Add vegetables to your curry for a healthy and colorful meal.
Serve your curry with jasmine rice, egg noodles, or roti bread.
Garnish your curry with fresh herbs, such as cilantro, basil, or mint.

Conclusion:

Chiang Mai curry noodles, or khao soi, is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its rich and flavorful broth, tender chicken, and colorful vegetables, khao soi is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give khao soi a try. You won't be disappointed!