Chiang Mai Thai Noodle Curry (Khao Soi)
This Chiang Mai Thai Noodle Curry is made with chicken in a light red curry broth, poured over rice noodles, and topped with minced shallots, green onions, and crispy fried noodles.
Servings: 6
Calories: 417kcal
Ingredients
- 2 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 3 tablespoon red curry paste* see note on mild vs. spicy brands
- 3 chicken thighs or 2 chicken breasts diced
- 2 cans coconut milk
- 2¾ cups chicken broth
- 3 teaspoon curry powder
- 4 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 package rice noodles
- 2 shallots, minced
- 3 green onions, thinly sliced
- vegetable oil for frying crispy noodles
Instructions
- Warm the olive oil in a large pot at medium heat. Add the garlic, stir for one minute. Add the red curry paste and mash and mix with the oil and garlic for 1-2 minutes.
- Add the chicken and stir, cooking for another 2-3 minutes.
- Add the coconut milk, chicken broth, curry powder, soy sauce, sugar, and salt. Bring to a boil and cook for about 10 minutes or until the chicken is fully cooked. I sometimes substitute 1 ½ teaspoon turmeric and 1 ½ teaspoon curry powder in place of the 3 teaspoon curry powder.
- Cook the noodles according to the package. Usually boil for about 5 minutes, then rinse and drain twice in cold water to stop the cooking process. You’ll need one package of noodles for one meal, but there will be leftover curry and you’ll likely need another box of noodles or you can cook up some rice for leftovers.
- To cook the crispy noodles: bring a sauté pan to medium heat. Add enough vegetable oil to coat the bottom of the pan. Add a handful of noodles to the pan. Add noodles in 2 - 4 distinct sections in the pan as though you are pouring pancakes. Leave undisturbed until brown and crispy 6-8 minutes. Flip and cook for 2-3 minutes to brown the other side.
- Serve the curry in bowls over the rice noodles and top with the crispy noodles, green onions, and shallots.
Notes
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.
Crispy Noodles: Wait to touch the noodles while they are frying in the pan. Do not flip the noodles until you see the edges start to turn a golden brown color before flipping.
Leftovers: One box of noodles will be enough for one dinner for 4-6 people. However, there will likely be leftover curry and you may want a second box of noodles for leftovers.
Nutrition
Calories: 417kcal | Carbohydrates: 9g | Protein: 21g | Fat: 35g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 1565mg | Potassium: 672mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1276IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 6mg
