Chiang Mai Noodles (Khao Soi) with Crispy Noodles

A flavorful Northern Thai noodle soup with a creamy coconut curry broth, tender chicken or beef, soft egg noodles and topped with crispy fried noodles.

Prep Time

20 minutes

Total Time

60 minutes

Calories

1120 kcal

Difficulty

Medium

Equipment

2 items

Cost

£3.65/serving

Season:

🌍 Year-round

Meal Type:

Dinner•Snack•Soup

Cuisine:

Indian•Asian•Thai

Main Ingredient:

Chicken•Beef•Eggs

Mood:

Comfort Food

Ingredients

Servings

2tablespoonsVegetable oil(For sautéing)

£0.05

3tablespoonsRed curry paste(Adjust to taste, use Mae Ploy brand for authentic flavor)

£0.60

1tablespoonYellow curry powder

£0.15

1teaspoonTurmeric powder

£0.10

0.5teaspoonGaram masala

£0.08

2cans (13.5 oz each)Coconut milk(Full-fat coconut milk)

£3.00

2cupsChicken broth or stock

£0.75

1tablespoonPalm sugar(Or brown sugar)

£0.20

2tablespoonsFish sauce(Or soy sauce for vegetarian)

£0.25

1tablespoonSoy sauce

£0.05

2tablespoonsLime juice(Freshly squeezed)

£0.15

1.5poundsChicken thighs(Boneless, skinless, cut into bite-sized pieces (or use beef))

£4.50

1poundFresh egg noodles(Or dried egg noodles)

£1.50

4ozEgg noodles (for frying)(Thin egg noodles, uncooked)

£0.50

0.5cupPickled mustard greens(Chopped)

£1.00

0.5Red onion(Thinly sliced)

£0.30

4Lime wedges(For serving)

£0.30

To tasteChili oil(Optional, for serving)

£0.20

To tasteCilantro(Chopped, for garnish)

£0.50

2Shallots(Finely Chopped)

£0.40

Total Cost

£14.58

£3.65 per serving

Instructions

1.
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add red curry paste, yellow curry powder, turmeric powder, and garam masala. Cook, stirring constantly, for 2-3 minutes until fragrant.
2.
Add chicken (or beef) and cook until browned on all sides.
3.
Pour in coconut milk and chicken broth. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the chicken is cooked through and tender.
4.
Stir in palm sugar, fish sauce, soy sauce, and lime juice. Taste and adjust seasonings as needed.
5.
While the soup is simmering, cook the fresh egg noodles according to package directions. Drain and set aside.
6.
In a small saucepan or frying pan, heat vegetable oil over medium-high heat. Add uncooked egg noodles and fry until golden brown and crispy. Be careful not to burn them. Drain on paper towels.
7.
To serve, divide the cooked egg noodles among bowls. Ladle the coconut curry soup over the noodles. Top with crispy fried noodles, pickled mustard greens, red onion, cilantro, and a squeeze of lime juice. Add chili oil to taste.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (550g)

1120 kcal / 4686 kJ

Carbs

65g

25% of RDA

Fat

75g

107% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

18 g

20% of RDA

Sodium

1750 mg

76% of RDA

Saturated Fat

55 g

275% of RDA

Chef's Tips

For a richer flavor, use the thick cream from the top of the coconut milk can.

Adjust the amount of red curry paste to your desired level of spiciness.

If you can't find pickled mustard greens, you can substitute with other pickled vegetables.

Make sure the oil is hot enough when frying the noodles to prevent them from becoming soggy.

For a vegetarian version, substitute tofu or vegetables for the chicken and use soy sauce instead of fish sauce.

Cooking Equipment

Large pot or Dutch oven

Small saucepan or frying pan

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...