Chiang Mai noodles (khao soi)

    1 hour 5 min

    Curry soup with noodles. Use chicken or prawns in this soup to give it a delicious flavour along with some chopped fresh coriander and crunchy roasted cashews.


    Angus, Scotland, UK
    1 person made this

    Serves: 3 

    • 250 to 300g boneless chicken breast or thigh (or prawns)
    • 1/2 to 1 teaspoon curry powder
    • oil, as needed for cooking
    • 4 garlic cloves, chopped
    • 2 shallots, sliced
    • 50g red curry paste
    • juice of 2 limes
    • 500ml chicken stock
    • 250g potatoes, chopped into bite size pieces
    • 1/2 packet cashews roasted and chopped
    • 250 to 300g noodles
    • 1 tin coconut milk
    • 1 bunch coriander, chopped

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. In a bowl, toss the chicken (or prawns) in the curry powder. If using prawns you will add them into the soup right at the end in step 6.
    2. Warm a little oil in a saucepan or wok over a medium heat. Add the garlic and shallots and cook and stir for 3 to 4 minutes. Add the red Thai curry paste and continue to stir for 3 to 4 minutes. Add the chicken and lime juice cook and stir for a few minutes to brown on the outside.
    3. Pour in the stock, add the potatoes and bring to the boil. Turn down the heat and simmer for 25 to 30 minutes.
    4. Meanwhile, place the cashews in a dry frying pan and toast for a few minutes over a medium heat until fragrant, take care not to burn. Mash them in the pan after roasting, or chop finely and set aside.
    5. Cook the noodles according to the instructions on the packet, drain and keep warm.
    6. Just prior to serving, pour the coconut milk into the soup and warm through, if using prawns instead of chicken add them in now. Spoon the noodles into a bowl then pour the soup over. Garnish with cashew nuts and chopped fresh coriander.

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