Chiang Mai Curry Noodles Kao Soi Recipes

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CHIANG MAI CURRIED NOODLES (KHAO SOI GAI)



Chiang Mai curried noodles (Khao soi gai) image

This creamy, tangy curry from northern Thailand, with coconut milk and juicy chicken thighs, is topped with pickled shallots and crispy noodles

Provided by Jennifer Joyce

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 18

400ml vegetable oil , plus 1 tbsp
4 tbsp Thai red or yellow curry paste
2 tsp mild curry powder
1 tsp red chilli flakes
400ml can coconut milk
150ml coconut cream
200ml vegetable or chicken stock
2 tbsp fish sauce
juice 2 limes
500g skinless boneless chicken thigh
300g Chinese dried egg noodles (medium or thin)
1 long red chilli (deseeded if you don't like it too hot), sliced
3 small shallots , cut into quarters
150ml rice wine vinegar
small pack coriander , roughly chopped
100g beansprouts , trimmed
3 chopped spring onions
chilli oil

Steps:

  • First, make the pickled chilli & shallots: Put the chilli and shallots in a small bowl and pour the vinegar over. Add some salt and let it sit to pickle while you make the curry.
  • In a large saucepan, heat the 1 tbsp vegetable oil. Add the curry paste and turn the heat down to medium. Cook for 5 mins, then add the curry powder and chilli flakes. Cook for 1 min more, then add the coconut milk, coconut cream, stock, fish sauce and lime juice. Bring to a simmer.
  • Chop the chicken into pieces and add to the curry. Cook for 15 mins or until tender.
  • Boil some water in a large saucepan for the noodles. Meanwhile, heat the vegetable oil in a small wok - it's ready when a small piece of bread sizzles when dropped in. Add 75g of the noodles to the wok in 4 batches until they bubble up and go crispy. Use a wire mesh ladle or slotted spoon to remove them and drain on kitchen paper.
  • Boil the remaining noodles for 2-3 mins until al dente, then drain. Divide the noodles between 4 bowls. Pour the curry over each and top with coriander, beansprouts, some drained pickled chilli & shallots, spring onions and a drizzle of chilli oil. Top with the crisp noodles and devour while it's hot.

Nutrition Facts : Calories 780 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.6 milligram of sodium

CHIANG MAI NOODLE BEEF KHAO SOI



Chiang Mai Noodle Beef Khao Soi image

Looking to learn how to make authentic Chiang Mai Noodles? Our traditional Beef Khao Soi recipe features egg noodles in a rich and creamy coconut sauce.

Provided by Andrew Dobson

Categories     Main Course

Time 2h

Number Of Ingredients 21

5 tbsp Vegetable Oil
1 lb Beef Short Rib
4 tbsp Thai Red Curry Paste
1 tbsp Indian Curry Powder
1/2 tsp Turmeric powder
1 tsp Thai red chili (deseeded, finely chopped)
400 ml Coconut Milk
400 ml Coconut Cream
2 tsp Brown sugar
2 Garlic cloves (minced)
1 tbsp Fresh ginger (minced)
2 tsp Thai shrimp paste
2 tsp Garlic Chili Paste
1 tbsp Tamarind paste
200 ml Beef Stock
2 tbsp Fish Sauce
2 Limes (juiced)
500 g Chinese flat egg noodles
Cilantro
Bean Sprouts
Shallots

Steps:

  • Remove excess fat from beef short rib. With a pairing knife, slice beef into large chunks.
  • In a dutch oven, heat vegetable oil over medium high. Add beef short rib chunks with tongs and brown in oil on both sides, 2-3 minutes. It's easiest to do this in batches, removing browned meat and placing in a separate bowl until all of the beef has been seared.
  • Add red curry paste to the saucepan and turn the heat down to medium. Cook for 5 mins, then add the Indian curry powder, turmeric and sliced red chili.
  • Cook for 1 minute then add coconut milk, coconut cream, brown sugar, garlic, ginger, shrimp paste, tamarind paste, beef stock, fish sauce and lime juice. Bring to a simmer.
  • Return the seared beef back to the pot filled with Chiang Mai Noodle Kao Soi curry sauce.
  • Keep the broth at a simmer over low heat and cover with a heavy lid, and cook for 2 hours, until the beef chunks are extremely tender and some oil has started to separate from the broth, floating to the surface.
  • During the braising process, if the liquid level has reduced too much, add more water or beef stock to bring it back to the original level.
  • While beef short rib is tenderizing in the coconut curry sauce, add 2 inches of canola oil to a large wok. Heat the oil over medium-high heat until it bubbles.
  • Separate the fresh egg noodles into segments, then fry 3 oz until golden brown and crispy. Drain well and set aside.
  • Bring a large pot of water to boil and cook the remaining flat egg noodles until soft and cooked through, drain well and set aside.
  • Assembly: Add a small handful of cooked egg noodles into the bottom of a large soup bowl. Ladle the Kao Soi curry sauce along with chunks of beef over the noodles. Garnish Chiang Mai Noodle bowl with crispy fried egg noodles, sliced shallots, chopped cilantro, bean sprouts and lime wedges. Serve with soup spoon and chopsticks.

Nutrition Facts : Fat 84.1 g, Fiber 3.1 g, Calories 1496 kcal, SaturatedFat 53.2 g, Cholesterol 103 mg, Sugar 85.7 g, Carbohydrate 148.6 g, Sodium 2027 mg, Protein 40.2 g, ServingSize 1 serving

CHIANG MAI CURRY NOODLES (KAO SOI)



Chiang Mai Curry Noodles (Kao Soi) image

In Northern Thailand, kao soi is a meal for one, served up in an enormous bowl and garnished with a playful tangle of crunchy egg noodles fried crisp for a contrast in texture to the tender noodles and smooth, sunny-colored sauce. The standard condiments include Chinese-style ground chilies in oil, chopped pickled cabbage and wedges of lime. *** To make crispy noodle nests, you'll need about ½ lb thin fresh egg noodles. Heat about 2 cups vegetable oil in a wok or small, deep skillet to about 375 F. Carefully add a handful of noodles, let it sizzle and brown a few seconds, turn gently with tongs, and transfer the "nest" to a platter to cool. Serve in individual soup bowls with chopsticks or forks for the noodles, and big spoons for the delicious curry sauce. Recipe courtesy of Nancie McDermott.

Provided by Sandi From CA

Categories     Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
1 tablespoon finely chopped garlic
2 tablespoons red curry paste or 2 tablespoons panang curry paste
3/4 lb boneless beef such as tri-tip steak or 3/4 lb flank steak, thinly sliced crosswise into 2-inch strips
2 cups unsweetened coconut milk
1 3/4 cups chicken broth
2 teaspoons ground turmeric or 2 teaspoons curry powder
2 teaspoons dark soy sauce or 2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon salt
2 tablespoons freshly squeezed lime juice
1/2 lb angel hair pasta or 1/2 lb spaghetti
1/3 cup coarsely chopped shallot
1/3 cup coarsely chopped fresh cilantro
1/3 cup thinly sliced green onion

Steps:

  • Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste.
  • Add the coconut milk, chicken broth, turmeric, soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes until meat is cooked through.
  • Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.
  • Cook the noodles in a large pot of rapidly boiling water until tender but still firm, as little as 2 minutes for fresh noodles and 7 minutes or more for dried. Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls. Ladle on hot curry, and sprinkle each serving with the shallots, cilantro and green onions. Serve hot and garnish with crunchy noodle nests as noted in description if using.

KHAO SOI GAI (NORTHERN THAI COCONUT-CURRY NOODLES WITH CHICKEN)



Khao Soi Gai (Northern Thai Coconut-Curry Noodles With Chicken) image

You'll find khao soi, a deeply fragrant, coconut milk-based stew, throughout Southeast Asia, but the dish is a specialty of Chiang Mai, a city in Northern Thailand. Chicken is simmered in a creamy, spicy-sweet broth, then served over boiled egg noodles and garnished with crunchy fried noodles. (When made with beef, the dish is called khao soi nuea.) This version is adapted from Noree Thai, a restaurant in Los Angeles, which Noree Pla owns with her partner, the chef Fern Kaewtathip. Ms. Pla serves the khao soi she learned from her mother, which requires more than a dozen ingredients, but once you have the ingredients prepared, the dish comes together in less than an hour. For a lighter broth, use about half of the curry paste; for a more pungent khao soi, use it all.

Provided by Daniela Galarza

Categories     dinner, curries, noodles, poultry, main course

Time 4h

Yield 4 servings

Number Of Ingredients 24

3 dried red Thai chiles (or chiles de árbol)
2 fresh or dried makrut lime leaves (optional)
15 cilantro stems with leaves (about 1/4 bunch)
2 large shallots or 1 medium yellow onion, roughly chopped
2 (1 1/2- to 2-inch) pieces fresh, unpeeled turmeric, scrubbed and roughly chopped (or 2 tablespoons ground turmeric)
1 (4-inch) piece lemongrass, from the base of the stalk, sliced
1 (3-inch) piece fresh ginger, peeled and roughly chopped
4 large garlic cloves, peeled and smashed
1 teaspoon curry powder
1 teaspoon shrimp paste or 2 teaspoons fish sauce (optional)
1/2 teaspoon grated lime zest (preferably from a fresh makrut lime)
3 cups neutral oil
1 (16-ounce) package dried, flat Chinese-style egg noodles, or dried tagliatelle pasta nests
Kosher salt
2 (13-ounce) cans full-fat coconut milk (not shaken or stirred)
2 cups chicken broth (preferably low-sodium)
Kosher salt
8 chicken leg drumsticks (about 2 pounds)
2 to 4 tablespoons fish sauce
2 to 4 tablespoons palm sugar or brown sugar
1/2 cup homemade or store-bought Yunnanese-style pickled mustard greens, for serving
1 shallot, peeled and thinly sliced, for serving
Chile paste or chile oil, for serving
Lime wedges, for serving

Steps:

  • Make the curry paste: Bring 1/4 cup of water to a boil in a small saucepan. Add the dried chiles and makrut lime leaves (if using) to a small bowl; pour the boiling water on top and let steep for 10 minutes.
  • While the mixture steeps, separate the cilantro leaves from the stems; set leaves and any tender stems aside for garnish. Roughly chop cilantro stems and add to a small food processor (or the bowl of a large mortar and pestle) along with the shallots, turmeric, lemongrass, ginger, garlic, curry powder, shrimp paste (if using) and lime zest.
  • Add the soaked chile mixture (including its liquid) and process (or crush with a pestle) until curry paste is smooth, scraping down sides of bowl as needed, about 10 minutes for either method. Curry paste can be made up to 2 weeks ahead; store in a covered container in the refrigerator.
  • Prepare the fried noodles: In a medium (2-quart) saucepan, bring 3 cups neutral oil to 325 degrees over medium-high heat. Add 4 ounces noodles and fry, flipping once or twice, until light brown, 30 to 60 seconds. Using a slotted spoon, transfer noodles to a paper towel-lined plate; set aside until ready to serve. Cool, strain and store remaining oil in a covered jar for another use.
  • Heat a large Dutch oven or pot over medium. Add about 1/4 cup coconut cream, scraped from the top of one of the cans of coconut milk, to the pot and let it melt, about 10 seconds. Add at least half of the curry paste - or more, for a more pungent khao soi - and stir until deeply fragrant, about 30 seconds. Add 1 1/2 cups chicken broth and the remaining coconut milk, and increase heat to medium-high. Bring mixture just to a low boil, about 3 minutes.
  • Use 1 tablespoon salt to season drumsticks, then add them to the boiling curry mixture. Cover, and let simmer until chicken is cooked through, 20 to 30 minutes. Uncover, lower heat, and add remaining 1/2 cup chicken stock along with 1 cup water. (It should be more like soup than stew.) Season to taste with fish sauce, sugar and salt. Turn heat to very low, and cover to keep warm.
  • Meanwhile, bring 4 quarts water to a boil in a large pot. Add 2 teaspoons salt and remaining 12 ounces noodles. Cook until al dente. Drain and portion into four bowls. Add 2 drumsticks to each bowl, and about 2 cups curry broth. Garnish with fried noodles, pickled mustard greens, sliced shallots, chile paste or oil, reserved cilantro leaves and lime wedges. Serve immediately.

CHIANG MAI CURRY NOODLES



Chiang Mai Curry Noodles image

From Quick&Easy Thai by Nancie McDermott. Can use angel hair pasta or spaghetti in place of Chinese style egg noodles if you cannot find them.

Provided by hannahactually

Categories     Thai

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
1 tablespoon garlic, finely chopped
2 tablespoons red curry paste
3/4 lb boneless chicken, cut in big bite-sized chunks
2 cups unsweetened coconut milk
1 3/4 cups chicken broth
2 teaspoons ground turmeric or 2 teaspoons curry powder
2 tablespoons dark soy sauce or 2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon salt
2 tablespoons lime juice, freshly squeezed
1 lb chinese style egg noodles, fresh
1/3 cup shallot, coarsely chopped
1/3 cup cilantro, coarsely chopped
1/3 cup green onion, sliced thin

Steps:

  • heat oil in medium saucepan over medium heat, and then add garlic. toss well and add red curry paste, mashing and stirring to soften it in the oil, about 1 minute add chicken and cook 1-2 min, tossing now and then to brown it evenly and mix it with curry paste. add coconut milk, chicken broth, turmeric or curry powder, soy sauce, sugar, and salt and stir well. bring to gentle boil and adjust heat to maintain lively simmer. cook about 10 min, until meat is cooked through. stir in lime juice, remove from heat, and cover to keep curry warm.
  • cook noodles in large pot of rapidly boiling water, until tender but still firm, as little as 2 minutes for fresh chinese noodles. drain, rinse well in cold water, drain again, and divide the noodles among individual serving bowls. ladle on hot curry and sprinkle each serving bowl with shallots, cilantro, and green onions. serve hot.

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KHAO SOI RECIPE: HOW TO MAKE CHIANG MAI CURRIED NOODLES
Khao Soi Recipe: Learn how to make best Khao Soi Chiang Mai noodles with an easy step by step video tutorial. Find all ingredients and cooking method for Chicken khao suey dish from Yummefy Recipes . Khao Soi or khao suey is a curry-based #noodle dish from Chiang Mai in north #Thailand. Our #recipe results in a delectable meal in a bowl that captures the …
From yummefy.com
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A TASTE OF CHIANG MAI: KHAO SOI, COCONUT-CURRY NOODLE SOUP
2021-01-29 Crispy fried noodles (see Note) In a large pot or wok over medium heat, add the curry paste, Thai chiles (if using), and enough coconut milk …
From theepochtimes.com
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CHIANG MAI CURRY NOODLES(KAO SOI) | OREGONIAN RECIPES
2007-07-24 Ingredients. 2 tablespoons vegetable oil. 1 tablespoon finely chopped garlic. 2 tablespoons red curry paste or panaeng curry paste. 3/4 pound boneless chicken, cut in big, bite-size chunks, or boneless beef, such as tri-tip or flank steak, thinly sliced crosswise into 2 …
From recipes.oregonlive.com
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THE FIVE BEST KHAO SOI JOINTS IN CHIANG MAI | A CHEF'S TOUR
2018-09-05 Huen Phen Restaurant. 112 Rachamankha Road. +66 53 814 548. Huen Phen Restaurant serves possibly the best khao soi in Chiang Mai. They produce food in a homemade style from old family recipes and has been a firm favourite with locals and tourists. The restaurant has been running for over 40 years making it one of the longest running in town.
From achefstour.com
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CHIANG MAI CURRY NOODLES | TASTE
For the curry: In a large pot, combine the steak, salt, fish sauce, coconut sugar, and coconut milk. Bring to a simmer over medium heat and cook for 20 minutes. Skim off any beef gunk that has floated to the top. Stir in the khao soi paste, turmeric, and curry powder and simmer until the meat is tender, 40 minutes to 1 hour.
From tastecooking.com
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Top Asked Questions

How to make Thai khao soi?
To coconut milk, add Khao Soi curry paste or seasoning packet and simmer, stirring constantly, until thick and fragrant, 2 to 3 minutes. Add chicken pieces and stir to coat in curry paste. Pour chicken stock and remaining 1 cup coconut milk over chicken. Bring to a boil and then reduce temperature to maintain a low simmer.
What kind of sauce do you use for Chiang Mai noodles?
Chiang Mai Noodles are prepared with Thai red curry paste, a fragrant flavouring infused into a rich and creamy coconut milk sauce. Braise beef short rib in Khao Soi curry sauce for up to 2 hours. Feel free to use your favourite store bought Thai curry paste at the grocery store or prepare from scratch in your kitchen.
How to host a Chiang Mai Noodle Dinner?
If you’re hosting a Chiang Mai Noodle dinner we suggest setting up your soup bowls and chopsticks on the kitchen counter beside the stove. Scoop cooked egg noodles into the bottom of each bowl and top with braised beef and coconut sauce. Allow each guest to add their own toppings at a DIY garnish station before sitting down to feast!
How to cook curry noodles?
Add the coconut milk, chicken broth, turmeric, soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes until meat is cooked through. Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.

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