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Easy khao soi
- Verna Gao
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Serves 4
Easy
Prep: 15 mins
Cook: 45 mins
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Chiang Mai khao soi is a comforting curry noodle soup found everywhere in Thailand, from humble street stalls to family-run restaurants
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Try our easy khao soi, then check out our Thai red curry, Thai yellow curry chicken noodles, peanut butter chicken curry and vegan Thai green curry. Now discover 10 things we love about Thai cuisine.
Nestled among the mountains of northern Thailand, Chiang Mai is renowned for its relaxed pace of life, vibrant markets and distinctive regional cuisine. One dish that shouldn’t be missed on any visit is khao soi – a comforting curry noodle soup found everywhere from humble street stalls to family-run restaurants. Rich, creamy and fragrant, it’s topped with crispy fried noodles and served with tangy garnishes. But if a trip to Chiang Mai isn’t on the cards just yet, try this recipe. It may not replace wandering the streets of Thailand but it’s a way to experience a taste of the region from home.
Easy khao soi recipe
Ingredients
Nutrition
-
3-4 tbsp Thai red curry paste
-
1 tsp ground turmeric
-
tin of full-fat coconut milk
-
1 kg chicken drumsticks
-
2-3 tbsp fish sauce
-
1 tbsp brown sugar
-
4 nests of egg noodles
(preferably wide)
-
chopped coriander, chopped mustard greens (optional) and lime wedges
to serve
Nutrition: per serving
- kcal639
- fat41g
- saturates20g
- carbs27g
- sugars9g
- fibre3g
- protein38g
- salt2.8g
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Method
-
step 1
Heat the curry paste and turmeric in a large pan over a medium heat, stirring for 1-2 mins until fragrant and the oils separate.
-
step 2
Pour in the coconut milk and stir until fully incorporated. Add 400-500ml water and bring the broth to a gentle simmer.
-
step 3
Add the drumsticks, ensuring they’re mostly submerged. Cover with a lid and simmer gently for 35-40 mins or until the chicken is tender and cooked through. Remove a few chicken legs from the pan and shred to remove the meat. Return the shredded chicken back into the soup.
-
step 4
Season the broth with the fish sauce and sugar, stirring well – taste and adjust as needed. Meanwhile, cook the noodles following pack instructions. Drain well and divide between four serving bowls. If you like, fry some of the noodles on the side to make a crispy noodle topping. Ladle the hot broth and shredded chicken over the boiled noodles.
-
step 5
Top with chopped coriander, mustard greens, if using, and the crispy fried egg noodles for extra crunch. Serve with lime wedges on the side for squeezing over.
Try our Thai noodle recipes
Authors
Verna Gao
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