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Khao Soi (Chiang Mai Noodle Soup)

Name: Khao Soi (Chiang Mai Noodle Soup)
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 4 tbsp vegetable oil; ½ quantity of spice paste (recipe below) or 4 tbsp Thai red curry paste; 4 cups chicken stock; 6 cups coconut milk; 3 tbsp fish sauce; 1 tbsp finely shaved palm sugar; 800g (1.76 lb) cooked egg noodles; 600g (1.3 lb) chicken thighs, cut into bite-sized pieces; ¼ cup roughly chopped coriander (cilantro); lime wedges, to serve; 2 red Asian shallots, cut into small wedges, to serve; chilli paste or sambal oelek, to serve (optional); 4 tbsp finely chopped Chinese pickled mustard greens, to serve (optional); Spice paste:; 10 dried long red chillies; 2 tsp ground coriander; 2 tsp turmeric; 1 tsp ground cumin; 1 tsp salt; 1 lemongrass stalk, white part bruised and finely chopped; 4cm (1.57 inch) piece of galangal, peeled, roughly chopped; 3 Asian red shallots, peeled, chopped; 3 garlic cloves, chopped; 4 makrut lime leaves, de-stemmed, roughly chopped; 1 tsp shrimp paste; Crispy wonton noodles; vegetable oil for deep frying; 16 wonton wrappers, sliced into 3mm wide strips

Prep Time

20m

Cook Time

50m

Total Time

1h 10m

This Khao Soi recipe features fragrant Chiang Mai Noodle Soup with tender chicken, chewy egg noodles, and a creamy coconut broth. The dish is topped with crispy wonton noodles, coriander, and pickled mustard greens, served with lime wedges and chili paste for a burst of Thai flavors in every bite.

Chicken

Homemade Thai Dinners

Recipe Options

Ingredients

Servings: 4

Scale:

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4 tbsp vegetable oil

½ quantity of spice paste (recipe below) or 4 tbsp Thai red curry paste

4 cups chicken stock

1 tbsp finely shaved palm sugar

800g (1.76 lb) cooked egg noodles

600g (1.3 lb) chicken thighs, cut into bite-sized pieces

¼ cup roughly chopped coriander (cilantro)

lime wedges, to serve

2 red Asian shallots, cut into small wedges, to serve

chilli paste or sambal oelek, to serve (optional)

4 tbsp finely chopped Chinese pickled mustard greens, to serve (optional)

10 dried long red chillies

2 tsp ground coriander

1 lemongrass stalk, white part bruised and finely chopped

4cm (1.57 inch) piece of galangal, peeled, roughly chopped

3 Asian red shallots, peeled, chopped

3 garlic cloves, chopped

4 makrut lime leaves, de-stemmed, roughly chopped

Crispy wonton noodles

vegetable oil for deep frying

16 wonton wrappers, sliced into 3mm wide strips

For the spice paste, soak the chillies in hot water for 10 minutes until soft. Blend chillies and remaining ingredients until smooth.

Heat vegetable oil in a large heavy-based saucepan over medium heat. Add the spice paste and cook for about two minutes. Add the chicken and cook for about 2 minutes or until the chicken starts to colour. Stir in the coconut milk, chicken stock, fish sauce and palm sugar. Reduce the heat to medium-low and simmer uncovered for 30 minutes. Then taste and season again with fish sauce, salt and/or palm sugar to your taste.

For the crispy wonton noodles, pour vegetable oil into a wok or saucepan to a depth of about 10cm. Place over high heat. When the oil reaches 180°C (at this point a cube of bread will turn golden in 10 seconds), carefully add a small handful of wonton strips. Cook for about 30 seconds or until golden. Drain the noodles on paper towel. Repeat until all wonton noodles are cooked.

When ready to serve, divide the cooked noodles between four large bowls. Top with pieces of chicken and ladle over the soup. Top with coriander and the crispy wonton noodles. Serve with lime wedges, shallots, chilli paste and pickled mustard greens.

Khao Soi (Chiang Mai Noodle Soup)

Ingredients

Spice Paste

Steps

Nutrition Facts

Khao Soi (Chiang Mai Noodle Soup)

Ingredients

Spice Paste

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts