Authentic Khao Soi Curry Chiang Mai Noodles Recipe

I recently prepared an authentic Khao Soi dish using tender boneless chicken thighs in a creamy coconut milk broth accented with lemongrass, garlic and ginger. The infusion of dried red chilies, toasted cumin and turmeric powder brings a vibrant twist to soft egg noodles and crispy fried noodles. This recipe is one of my favorite Curry Dishes.

I’ve always been intrigued by the unique flavors of Northern Thailand so when I first tried authentic Khao Soi Curry Chiang Mai Noodles, I knew I had to share it. I love how the dish marries a deliciously creamy coconut milk broth with tender chicken thighs and soft egg noodles.

I started by heating some vegetable oil and adding chopped shallots, minced garlic, and a few soaked, deseeded dried red chilies along with thin slices of lemongrass and ginger. The aroma when adding a pinch of turmeric powder and toasted cumin seeds was unforgettable.

A splash of fish sauce and lime juice brings the flavors together, while the sweetness from palm sugar balances it all perfectly. I top it with crispy fried noodles and serve it with fresh cilantro and lime wedges for that extra kick.

It reminded me of various noodley dinner ideas and other Asian dishes I’ve experimented with over the years. Enjoy diving into this bold mix of textures and tastes!

Why I Like this Recipe

I love this recipe becuz it packs a whole lot of flavor in every bite. The creamy coconut milk mixed with the spices makes me feel like I’m enjoyin a genuine, home-cooked Thai meal.

I also like how quick and simple it is to make, which means I dont have to spend hours in the kitchen to get a delicious dinner on the table.

Another thing is the texture – the noodles and tender chicken create this awesome, satisfying mix that always hits the spot.

Lastly, the final touches like fresh cilantro and a squeeze of lime give it that zesty kick that really brings everything together for me.

Ingredients

• Chicken thighs are high in protein and add a hearty, juicy touch to the curry.
• Dried red chilies provide a fiery kick while boosting the antioxidants making it extra healthy.
• Coconut milk adds creaminess and healthy fats, balancing spicy flavors with slight sweetness.
• Lemongrass gives a zesty aroma and tang that complements the curry’s rich taste.
• Fish sauce delivers deep umami notes, enhancing savory flavors in this authentic Thai curry.
• Lime juice adds vibrant acidity, brightening the dish and balancing the richness.
• Shallots and garlic bring aromatic depth and subtle sweetness to the overall curry panache.

Ingredient Quantities

• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 1 tbsp vegetable oil
• 4 dried red chilies, soaked in warm water and deseeded
• 2 small shallots, chopped
• 4 garlic cloves, minced
• 1 stalk lemongrass (white part only), thinly sliced
• 1-inch piece ginger, peeled and chopped
• 1 tsp turmeric powder
• 1/2 tsp toasted cumin seeds
• 1 can (400 ml) coconut milk
• 2 cups chicken broth
• 200 g egg noodles
• 1 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• Juice of 1 lime
• Salt and pepper to taste
• Crispy fried noodles for topping
• Pickled mustard greens (optional garnish)
• Fresh cilantro and lime wedges for serving

How to Make this

1. Heat the oil in a large pot over medium heat and add the dried red chilies, chopped shallots, garlic, sliced lemongrass, and ginger. Let it saute for about 2-3 minutes until they start to soften.

2. Mix in the turmeric powder and toasted cumin seeds and cook for another minute till you smell the spices.

3. Add the chicken pieces to the pot and cook them until they begin to brown on all sides.

4. Pour in the coconut milk and chicken broth then stir in the fish sauce and palm sugar, mixing well.

5. Bring the mixture to a simmer and cook for 15 minutes, or until the chicken is tender.

6. While the curry simmers, cook the egg noodles in a separate pot according to the package instructions. Drain them when done.

7. Stir in the lime juice into the curry and season with salt and pepper as you like.

8. Divide the cooked egg noodles between bowls and pour the curry over the noodles.

9. Top each bowl with crispy fried noodles.

10. Garnish with pickled mustard greens (if you’re using them), fresh cilantro, and extra lime wedges for serving. Enjoy your meal!

Equipment Needed

1. Large pot for simmering the curry
2. Separate pot for boiling the egg noodles
3. Knife and cutting board for prepping the ingredients
4. Measuring spoons and cups for spices, liquids, and sauces
5. Stirring spoon for mixing the curry
6. Strainer for draining the noodles
7. Ladle for serving the curry into bowls
8. Serving bowls for the finished dish

FAQ

Authentic Khao Soi Curry Chiang Mai Noodles Recipe Substitutions and Variations

• If you don’t have chicken thighs, you can try using chicken breasts or even tofu for a veggie twist
• If dried red chilies are hard to find or too spicy, try using red pepper flakes or a milder dried chili instead
• If you’re missing lemongrass, a bit of lemon zest or extra lime juice can give a similar fresh tang
• For palm sugar, brown sugar or even a touch of honey works pretty good as a substitute
• When fish sauce is not available, a splash of soy sauce mixed with a pinch of salt can do the trick

Pro Tips

1. When you’re frying the aromatics like garlic and ginger, keep an eye on ’em because they can burn really fast and turn bitter. Stir ’em constantly and lower the heat if needed so you get that perfect soft texture.
2. Try frying a little extra batch of noodles for the crispy topping – make sure they get that nice, golden crunch. Even if they come out a bit uneven sometimes, they add a great texture contrast to the curry.
3. Taste as you go – especially when you add the lime juice and salt. If you feel like the dish could use a bit more tang or seasoning, don’t be afraid to add a tad more. It’s all about balancing the flavors to your tastes.
4. Keep all your prepped ingredients ready to go before you start cooking. Doing that helps prevent overcooking any of the spices and keeps the process way more smooth even if things get a little hectic during the cook.