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Chiang Mai (Khao Soi) Noodles

Chiang Mai (Khao Soi) Noodles created by uncleBad

Lara & Kas' recipe -- SOOOO delicious!

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Heat a large saucepan and add oil.
  • When oil hot, stir-fry garlic & shallots for 30 seconds.
  • Add coconut milk, curry posder, red curry paste, and then the beef.
  • Heat to boiling, then reduce to medium heat.
  • Simmer for ~30 minutes.
  • Add fish sauce, sugar, turmeric, and lime juice.
  • Stir to combine all the ingredients and bring to a slow boil.
  • Continue to cook for 10 minutes.
  • In a medium saucepan, heat the water to rapid boiling.
  • Stir in fresh noodles and cook for 1 minute in rapidly boiling water.
  • Drain the noodles and place in a serving bowl.
  • Pour curry mixture over the noodles and top with the green onion and the cilantro.
  • Serve with the garnish ingredients arranged on the side.
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RECIPE MADE WITH LOVE BY

@jordanpoling
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@jordanpoling
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"Lara & Kas' recipe -- SOOOO delicious!"
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  1. breadtag
    Good clear directions and an excellent end product. If you want to learn more about the origins of Khao Soy (Soi) in Chiang Mai see my post http://breadtagsagas.com/food-in-chiang-mai-3-khao-soy/. Tony
    Reply
  2. uncleBad
    Chiang Mai (Khao Soi) Noodles Created by uncleBad
    Reply
  3. uncleBad
    We'd been to Chiang Mai and we love khao soi. I found this recipe to be almost identical to one we used from a Thai cookbook last night, so pretty much made it as stated in this recipe. I used chicken instead of beef, and we used a fresh egg noodle from an Asian market. Other than that, we stuck with the recipe. Flavor was nice and balanced -- tasted fairly authentic -- although we would have liked more heat (thai chilis) and we thought the broth was a bit too thick. (Canned coconut milk is a bit heavier than the home made stuff.) We would add some broth next time to get a thinner, but still creamy consistency. Yet -- we found this recipe to be a very good one to start from.
    Reply
  4. uncleBad
    We'd been to Chiang Mai and we love khao soi. I found this recipe to be almost identical to one we used from a Thai cookbook last night, so pretty much made it as stated in this recipe. I used chicken instead of beef, and we used a fresh egg noodle from an Asian market. Other than that, we stuck with the recipe. Flavor was nice and balanced -- tasted fairly authentic -- although we would have liked more heat (thai chilis) and we thought the broth was a bit too thick. (Canned coconut milk is a bit heavier than the home made stuff.) We would add some broth next time to get a thinner, but still creamy consistency. Yet -- we found this recipe to be a very good one to start from.
    Reply
  5. jordanpoling
    Lara & Kas' recipe -- SOOOO delicious!
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