Kao Soi (Chiang Mai Noodles)
This authentic Kao Soi Curry (Chiang Mai Noodles) is a delightful dish from Northern Thailand. It features a deliciously creamy coconut milk broth, tender chicken, and soft egg noodles. Comforting and easy!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound wonton or egg noodles. Use dried or fresh noodles for your Khao Soi. Find fresh egg noodles in the refrigerated section at the Asian grocery stores.
- Oil. Enough for deep frying the noodles. To fry the noodles, use vegetable oil, avocado, canola, or coconut oil.
- 1/2 cup Kao Soi curry paste. Add more or less as needed for flavors and spice.
- 1. 5 pounds chicken drumsticks. Chicken thighs work well, too.
- 13.5 ounces of coconut milk. (1 can)
- 3 cups stock. Be sure to use low or no salt stock.
- 2.5 tablespoons soy sauce
- 1.5 tablespoons fish sauce
- 1.5 tablespoons sugar. Use palm sugar or brown sugar to sweeten the dish.
- 2-10 dried chilis. As preferred for your spice level
- 1 teaspoon salt
- 3 1/2 tablespoons fresh turmeric. Or 1.5 tablespoons turmeric powdered
- 3 brown cardamom pods or 1 teaspoon powdered.
- 1 tablespoon coriander seeds or 2 teaspoons powdered.
- 1 tablespoon curry powder.
- 2.5 ounces shallot, chopped small
- 1 tablespoon garlic, chopped small
- 2 tablespoons fresh ginger, chopped small
- 1 tablespoon water
- 1.5 teaspoon shrimp paste
Instructions
- 1
These are the crispy noodles for garnishing. Separate the strands and use only a handful. Heat a medium saucepan with enough oil for deep frying. Once the oil is hot, add the noodles and cook until golden brown—only a few seconds!
- 2
* They will puff up very quickly, so have your wire-mesh skimmer ready and plate lined with a paper towel nearby. Scoop the fried noodles out and cook the next batch until you are done.
- 3
These are the noodles used in the broth of the Khao Soi curry. Prepare the noodles according to package directions. Cook and set aside. This is the soft
- 4
by blending all the ingredients in a food processor until smooth. (See the recipe card below.)
- 5
We'll use only the thick part of the coconut milk that sits at the top of the can. You should only have 1/3 cup of the creamy part. Save the runny part of the coconut milk for the broth. Heat a large stock pot or Dutch oven on medium-high heat. Once hot, add the thick, creamy part of your coconut milk. Cook until the oils separate from the water and form small bubbles, about 2 minutes. Add the curry paste and stir together. You should have a thick, creamy yellow/orange sauce.
- 6
Add the rest of the coconut milk and the stock, and stir the broth together. Add the chicken and lower the stove to medium heat. Cover and simmer for 20 minutes, stirring a few times.
- 7
6. Seasoned to taste. Add the fish sauce, soy sauce, and sugar, and stir. Let it cook for 2-3 more minutes, sample the broth, and adjust as needed. Done. (