What is the difference between Khao Soi and Tom Kha?

Khao Soi and Tom Kha are delicious dishes from Thailand, but they have some differences.

Is Khao Soi Thai or Burmese?

While Khao Soi is similar to Burmese cuisine, it originates distinctly Thai. It is a beloved dish that showcases the flavors and culinary traditions of Northern Thailand.

Is Khao Soi the same as yellow curry?

Khao Soi is not the same as yellow curry. Yellow curry is a Thai dish made with a paste of turmeric, cumin, coriander, and other spices. It is typically cooked with meat or vegetables and served with rice.

Is Khao Soi the same as Chiang Mai Noodles?

Yes, Khao Soi is closely associated with Chiang Mai. It is often called "Chiang Mai noodles" and is a region's specialty. Many visitors to Chiang Mai seek out Khao Soi as it is one of the city's most famous and beloved dishes.

Authentic Khao Soi Chiang Mai Noodles

Name: Kao Soi (Chiang Mai Noodles)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 pound wonton or egg noodles. Use dried or fresh noodles for your Khao Soi. Find fresh egg noodles in the refrigerated section at the Asian grocery stores.; Oil. Enough for deep frying the noodles. To fry the noodles, use vegetable oil, avocado, canola, or coconut oil.; 1/2 cup Kao Soi curry paste. Add more or less as needed for flavors and spice.; 1. 5 pounds chicken drumsticks. Chicken thighs work well, too.; 13.5 ounces of coconut milk. (1 can); 3 cups stock. Be sure to use low or no salt stock.; 2.5 tablespoons soy sauce; 1.5 tablespoons fish sauce; 1.5 tablespoons sugar. Use palm sugar or brown sugar to sweeten the dish.; 2-10 dried chilis. As preferred for your spice level; 1 teaspoon salt; 3 1/2 tablespoons fresh turmeric. Or 1.5 tablespoons turmeric powdered; 3 brown cardamom pods or 1 teaspoon powdered.; 1 tablespoon coriander seeds or 2 teaspoons powdered.; 1 tablespoon curry powder.; 2.5 ounces shallot, chopped small; 1 tablespoon garlic, chopped small; 2 tablespoons fresh ginger, chopped small; 1 tablespoon water; 1.5 teaspoon shrimp paste

Description

This authentic Kao Soi Curry (Chiang Mai Noodles) is a delightful dish from Northern Thailand. It features a deliciously creamy coconut milk broth, tender chicken, and soft egg noodles. Comforting and easy!

Ingredients

Scale

1 pound wonton or egg noodles. Use dried or fresh noodles for your Khao Soi. Find fresh egg noodles in the refrigerated section at the Asian grocery stores.
Oil. Enough for deep frying the noodles. To fry the noodles, use vegetable oil, avocado, canola, or coconut oil.
1/2 cup Kao Soi curry paste. Add more or less as needed for flavors and spice.
1. 5 pounds chicken drumsticks. Chicken thighs work well, too.
13.5 ounces of coconut milk. (1 can)
3 cups stock. Be sure to use low or no salt stock.
2.5 tablespoons soy sauce
1.5 tablespoons fish sauce
1.5 tablespoons sugar. Use palm sugar or brown sugar to sweeten the dish.

Kao Soi Paste

This is a quick version of the homemade Khao Soi paste. Check out this recipe for a more detailed homemade Kao Soi paste.

2-10 dried chilis. As preferred for your spice level
1 teaspoon salt
3 1/2 tablespoons fresh turmeric. Or 1.5 tablespoons turmeric powdered
3 brown cardamom pods or 1 teaspoon powdered.
1 tablespoon coriander seeds or 2 teaspoons powdered.
1 tablespoon curry powder.
2.5 ounces shallot, chopped small
1 tablespoon garlic, chopped small
2 tablespoons fresh ginger, chopped small
1 tablespoon water
1.5 teaspoon shrimp paste

Kao Soi paste instructions

1. Deseed and soak the dry noodles in warm water until soft.

2. In a small food processor, combine all the ingredients together and blitz until smooth. Done.

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Instructions

1. Start by frying the noodles. These are the crispy noodles for garnishing. Separate the strands and use only a handful. Heat a medium saucepan with enough oil for deep frying. Once the oil is hot, add the noodles and cook until golden brown—only a few seconds!

* They will puff up very quickly, so have your wire-mesh skimmer ready and plate lined with a paper towel nearby. Scoop the fried noodles out and cook the next batch until you are done.

2. Make the noodles for Khao Soi curry. These are the noodles used in the broth of the Khao Soi curry. Prepare the noodles according to package directions. Cook and set aside. This is the soft

3. Make the Khao Soi paste by blending all the ingredients in a food processor until smooth. (See the recipe card below.)

4. Cook the coconut milk and paste. We'll use only the thick part of the coconut milk that sits at the top of the can. You should only have 1/3 cup of the creamy part. Save the runny part of the coconut milk for the broth. Heat a large stock pot or Dutch oven on medium-high heat. Once hot, add the thick, creamy part of your coconut milk. Cook until the oils separate from the water and form small bubbles, about 2 minutes. Add the curry paste and stir together. You should have a thick, creamy yellow/orange sauce.

5. Make the broth. Add the rest of the coconut milk and the stock, and stir the broth together. Add the chicken and lower the stove to medium heat. Cover and simmer for 20 minutes, stirring a few times.

6. Seasoned to taste. Add the fish sauce, soy sauce, and sugar, and stir. Let it cook for 2-3 more minutes, sample the broth, and adjust as needed. Done. (:

Notes

It's important to taste store-bought pickled mustard greens before using them. Some brands can be quite salty and sour. Either rinse some salt off or use less in your garnishing.
To mellow out the flavors, I suggest soaking them in cold water for 1-2 minutes. After draining and patting them dry with a paper towel, chop them into small pieces.
The crispy noodles are kept long in an airtight glass container. Keep them in a dry pantry for up to 2 weeks.
Use a food processor for the Khao Soi paste for a smooth consistency.
You can make Khao Soi paste a few days in advance to save time.
Adjust the heat level by experimenting with the amount of curry paste used.

Prep Time: 15
Cook Time: 30
Category: curries
Method: stovetop
Cuisine: Thai