Chiang Mai Thai Noodle Curry (Khao Soi)

This Chiang Mai Thai Noodle Curry (Khao Soi) is made with thinly sliced chicken in a light red curry broth, poured over rice noodles, and topped with minced shallots, green onions, and crispy fried noodles.

It's easy enough for a weeknight and can be made spicy or not spicy depending on your preference.

This noodle dish is one that we love to make over and over again. It's quick to make, and you can always skip the step of making the crispy noodles at the end if you are short on time. I think the crispy noodles are the best part, but during the week it may be easier to just skip this step.

The biggest variable in this dish is the curry paste. If you want a milder-tasting dish use Thai Kitchen red curry paste that you can get at a lot of grocery stores, like Whole Foods, Target, or Stop ‘n Shop. If you want a spicier dish then choose an option at an Asian grocery store or a brand called Maesri imported from Thailand which you can find at Whole Foods.

One of my other favorite Asian-inspired weeknight dishes is this recipe for Weeknight Vegetable Dumplings, which is a recipe that kids also love to help make.

Jump to:

• Why You'll Love This Dish
• Ingredients
• Variations and Substitutions
• How to Make Chiang Mai Thai Noodle Curry
• Chiang Mai Thai Noodle Curry FAQs
• If You're Looking For More Asian Inspired Dishes, You May Love These:
• Chiang Mai Thai Noodle Curry (Khao Soi)

Ingredients

Below are the ingredients needed to make Chiang Mai Thai Noodle Curry.

• Extra Virgin Olive Oil: I recommend using extra virgin olive oil, but it is not as critical in this recipe as it is in some others like Crispy Hot Honey Chicken.
• Garlic: I use fresh garlic that I peeled, but you could always buy pre-diced garlic in a jar.
• Red Curry Paste: For a mild kid-friendly version use Thai Kitchen brand which can be found at major grocery stores and Target. For a spicier more intense flavor I use the brand Maesri imported from Thailand which can be found at Whole Foods or an Asian grocery store.
• Chicken Breasts or Chicken Thighs: I prefer thinly sliced chicken breasts, but chicken thighs are great too.
• Coconut Milk: Unsweetened canned coconut milk (not cream) can be found at many grocery stores. This adds a nice creamy consistency.
• Chicken Broth: Tempers the intensity of the coconut milk.
• Curry Powder: This spice can be trickier to find. Simply Organic (a spice company) sells curry powder which can be found at Whole Foods and a few other grocery stores. If you cannot find it, you can substitute it for Tumeric.
• Soy Sauce: Choose low-sodium soy sauce. I use Kikkoman or Trader Joe's brand, but there are plenty of great ones out there.
• Brown Sugar: For a touch of sweetness.
• Salt: To bring out flavor.
• Rice Noodles: These can be found at most major grocery stores or at an Asian Market. I love to use brown rice noodles which can be found at Whole Foods.
• Shallots: Minced for topping.
• Green Onions: Thinly sliced for topping.
• Vegetable Oil (optional): For pan-frying noodles for a crispy noodle topping. If you don't have time (we often don't), feel free to skip this step.

See the recipe card for full information on ingredients and quantities.

Variations and Substitutions

Curry Powder: Can be substituted with turmeric.

Protein: Chicken breast can be substituted with chicken thighs, ground beef, ground turkey, or even swap out the meat entirely for something like chickpeas.

Noodles: I use brown rice noodles, but this dish, which is served in northern Thailand can also be made with egg noodles. You can also use spaghetti or linguine depending on what you have available.

Toppings: This dish is topped with crispy noodles, minced shallots, and green onions, but you could also consider serving it with ground chilis in oil, lime wedges, or mustard greens.

How to Make Chiang Mai Thai Noodle Curry

Below are the step-by-step photos and instructions for how to make Chiang Mai Thai Noodle Curry (Khao Soi).

Step 1. Bring a large pot or Dutch Oven to medium heat. Add the olive oil and garlic and cook for 1 minute. Add the red curry paste, mashing and mixing for another minute.

Step 2. Add the chicken, stirring occasionally for 2-3 minutes.

Step 3. Ensure the chicken is no longer pink. If needed, continue stirring for a couple more minutes.

Step 4. Then add the coconut milk, chicken broth, curry powder, soy sauce, brown sugar, and salt. Bring to a boil. Reduce to a simmer and cook for 8-10 minutes or until the chicken is fully cooked.

Step 5. Cook the noodles according to the package directions. Typically, bring a medium pot of water to a boil, add the noodles, drain the water, and rinse in cold water twice to stop the cooking process.

Step 6. Bring a small frying pan to medium heat. Add a couple of tablespoons of vegetable oil and allow to warm through. Add a small amount of noodles in a few sections on the pan. Fry, undisturbed, until golden brown, about 6-8 minutes. Then flip over and fry on the other side for 1-2 minutes. Remove and set on a paper towel-lined plate to cool.

Step 7. To Serve: Add noodles to a bowl. Ladle the curry over the noodles. Top with shallots, green onions, and the crispy fried noodles.

Chiang Mai Thai Noodle Curry FAQs

If You're Looking For More Asian Inspired Dishes, You May Love These:

If you tried this Chiang Mai Thai Noodle Curry Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!

This recipe is adapted from Chiang Mai Curry Noodles in Quick and Easy Thai by Nancie McDermott.