Teresa's Recipes
Chiang Mai Noodles (Khao Soi)
Dive into the rich flavors of Chiang Mai Noodles, or Khao Soi, a beloved dish from Northern Thailand. This fragrant and spicy curry noodle soup is a perfect harmony of textures and tastes, featuring tender chicken, creamy coconut milk, and a medley of aromatic spices. Topped with crispy noodles and fresh garnishes, this dish is not just a meal; it's a culinary journey that will transport you to the bustling streets of Chiang Mai. Traditionally, Khao Soi is enjoyed with a squeeze of lime and a sprinkle of shallots for an extra burst of flavor.
Ingredients
- 2 tablespoons Vegetable oil
- 2, finely chopped Shallots
- 4 cloves, minced Garlic
- 3 tablespoons Curry paste
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 pound, boneless and skinless Chicken thighs
- 4 cups Chicken broth
- 1 can (14 oz) Coconut milk
- 2 tablespoons Fish sauce
- 1 teaspoon Sugar
- 8 ounces Egg noodles
- for garnish Cilantro
- for garnish Lime wedges
- for garnish Red onion, sliced
- for garnish (optional) Crispy fried noodles
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 550
- Fat: 30g
- Carbs: 45g
- Protein: 30g
- Sodium: 800mg
- Sugar: 2g
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the finely chopped shallots and minced garlic, and sauté until fragrant and golden brown.
- Add the curry paste, turmeric powder, cumin powder, and coriander powder to the pot. Stir well to combine and let the spices cook for 1-2 minutes to release their aromas.
- Incorporate the chicken thighs into the pot, browning them on all sides for about 5 minutes.
- Pour in the coconut milk and chicken broth, followed by the fish sauce and sugar. Stir to combine and bring the mixture to a gentle simmer.
- Cover the pot and let the soup simmer for 30 minutes, or until the chicken is cooked through and tender.
- While the soup is simmering, cook the egg noodles according to package instructions. Drain and set aside.
- After the chicken is cooked, remove it from the soup and shred the meat using two forks, discarding the bones.
- Return the shredded chicken to the soup and stir well to combine.
- To serve, divide the cooked egg noodles among bowls. Ladle the aromatic soup over the noodles.
- Garnish with fresh cilantro, lime wedges, sliced red onion, and crispy fried noodles, if desired.
- Enjoy the delightful flavors of Chiang Mai Noodles!
Tips
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
- Feel free to adjust the spiciness by adding more or less curry paste according to your taste.
- Khao Soi is traditionally served with pickled mustard greens, which can add an extra layer of flavor.