Khao Soi Chiang Mai (Northern Thai Creamy Curry Noodle Soup with Crispy Noodles, Lime & Shallots) – Authentic Thailand Recipe
Chiang Mai’s crown jewel: velvety coconut curry broth topped with a nest of crunchy golden noodles and fresh lime.
- Country of Origin
- 🇹🇭 Thailand (Southeast Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Egg noodles (both boiled soft and fried crispy on top), Tender braised chicken thighs (or tofu), Pickled mustard greens, Northern Thai red curry & turmeric paste, Cardamom-coriander warmth
Ingredients for Khao Soi Chiang Mai (Northern Thai Creamy Curry Noodle Soup with Crispy Noodles, Lime & Shallots) (4 Servings)
- 1.25 lbs (or 2.5 cups) egg noodles (both boiled soft and fried crispy on top), prepped into bite-sized pieces
- 1.5 cups tender braised chicken thighs (or tofu), washed and trimmed
- 1 cup pickled mustard greens
- 1 medium onion and 3 cloves garlic, finely minced with Northern Thai red curry & turmeric paste
- 1.5 tbsp traditional Thailand seasoning (cardamom-coriander warmth, thick coconut milk, chili oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
- Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, Northern Thai red curry & turmeric paste, and cardamom-coriander warmth, thick coconut milk, chili oil for 30 seconds.
- Add egg noodles (both boiled soft and fried crispy on top) and tender braised chicken thighs (or tofu), stir-frying briskly for 5–6 minutes until tender-crisp.
- Toss in the noodles along with a splash of reserved liquid so the Thailand sauce clings glossily to every strand.
- Finish with pickled mustard greens and serve piping hot.