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!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

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).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

To assemble, divide the cooked egg noodles into serving bowls. Ladle the curry soup and chicken over the noodles.

Step 8

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

Serving size	(3527.1g)

Amount per serving	% Daily Value*
Calories	5853.3

Total Fat 417.4g	0%
Saturated Fat 63.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 610.1mg	0%
Sodium 8949.6mg	0%
Total Carbohydrate 381.7g	0%
Dietary Fiber 12.4g	0%
Total Sugars 102.7g
Protein 175.4g	0%

Vitamin D 0.5IU	0%
Calcium 437.2mg	0%
Iron 21.9mg	0%
Potassium 3126.7mg	0%

*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.

Source of Calories

Fat: 62.8%

Protein: 11.7%

Carbs: 25.5%