Chiang Mai Khao Soi Noodle Soup Recipe

This classic Thai dish is a must for fans of laksa and lovers of iconic Thai flavours, including lime, chilli and coconut! We’ve been lucky enough to partner with @famdelites to bring you this delicious, authentic recipe that’s sure to get your taste buds singing. The perfect comfort food and rich with flavour, this is the ultimate dish, whether you want to make an easy weekday meal or wow guests with your cooking prowess. And, to make it even easier, our Thai supermarket in the UK stocks everything you need to create this tasty treat at home. Shop our selection of Thai and other southeast Asian ingredients now!

What is Chiang Mai Noodle Soup?

Hailing from Chiang Mai in Thailand, this soup dish is also known as khao soi, which translates to ‘cut rice’, referring to the traditional incorporation of hand-sliced rice noodles into the dish.The soup base combines creamy coconut and curry paste for a complex flavour profile. Noodles and succulent chicken provide some bite to the dish, adding to the explosion of flavours and textures. Find out how to make it!

Curry Paste Ingredients

• 1.25tsp shrimp paste
• 5-6 dry red chillies (soaked in hot water for 10 mins)
• 3 Kaffir lime leaves
• 1” piece galangal
• 3” piece lemongrass
• Shallots/ red onion (1 small)
• 3 cloves garlic
• 1.25tsp cumin powder
• 1.25tsp coriander powder
• 1.25tsp turmeric
• 1.5tsp salt

Chiang Mai Khao Soi Noodle Soup Ingredients

• 3 boneless chicken thighs (cut into 1” pieces)
• 2 cups chicken stock
• 400ml coconut milk
• 3bsp fish sauce
• 1tbsp kecap manis
• 1tbsp palm sugar
• 200g fine egg noodles
• 6 wonton wrappers
• 1tbsp lime juice

How to Make Chiang Mai Khao Soi Noodle Soup

1. Cook the fine egg noodles in hot water for 5-6 mins. Drain and rinse with cold water. Keep aside.
2. Prepare the curry paste by blending all the ingredients into a smooth paste, adding a few tbsps of chilli soaked water.
3. Add oil to a large pot and cook the curry paste on a medium flame for 2-3 mins.
4. Add the chicken pieces. Sauté and cook for 5 mins.
5. Pour in the chicken stock, fish sauce, kecap manis and palm sugar. Mix and bring to a boil.
6. Add the coconut milk, mix and bring to a boil. Add salt to taste. Squeeze in lime juice and take off the heat.
7. In a frying pan, shallow fry the wonton wrapper strips until crispy.
8. Finally, assemble the soup in a bowl – add the noodles and pour the soup on top. Garnish with coriander leaves, lime wedge and the crispy wonton strips.

If you enjoyed this recipe, why not try our recipe for Malaysian curry noodle soup?