Chiang Mai (Khao Soi) Noodles

Name: Chiang Mai (Khao Soi) Noodles
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 3 tablespoons oil; 3 garlic cloves, crushed; 4 shallots, chopped; 4 cups coconut milk; 2 tablespoons curry powder; 1 tablespoon red curry paste; 8 ounces beef, cut into 1-inch cubes; 1/2 cup fish sauce; 1/4 cup sugar; 1/2 teaspoon turmeric; 1 tablespoon lime juice; 3 cups water; 6 ounces fresh thin egg noodles (ba mee); 1 green onion, chopped; 1 tablespoon cilantro leaves or 1 tablespoon coriander leaves, chopped; 2 shallots, sliced; 1/2 lime, in wedges; 1/4 cup sliced Chinese mustard pickle

Submitted by jordanpoling

"Lara & Kas' recipe -- SOOOO delicious!"

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photo by uncleBad

Ready In:: 1hr
Ingredients:: 18
Serves:: 4

ingredients

3 tablespoons oil
3 garlic cloves, crushed
4 shallots, chopped
4 cups coconut milk
2 tablespoons curry powder
1 tablespoon red curry paste
8 ounces beef, cut into 1-inch cubes
¹⁄₂ cup fish sauce
¹⁄₄ cup sugar
¹⁄₂ teaspoon turmeric
1 tablespoon lime juice
3 cups water
6 ounces fresh thin egg noodles (ba mee)
1 green onion, chopped
1 tablespoon cilantro leaves or 1 tablespoon coriander leaves, chopped
Garnish
2 shallots, sliced
¹⁄₂ lime, in wedges
¹⁄₄ cup sliced Chinese mustard pickle

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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Reviews

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

breadtag
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.

uncleBad

Tweaks

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.

uncleBad