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Chiang Mai Curry Noodles with Chicken (Kao Soi Gai)

  • Preparation Time: 20 mins
  • Serves: 4
  • Cooking Time: 15 mins
  • Ready Time: 35 mins
  • Difficulty: Easy

egg noodle 400g (for both deep fried and boiled in how water 1min)

coconut milk 600mL to 1 litre

chicken stock cube 1

palm sugar 4 tablespoons

fish sauce 2 tablespoons

kao soi paste 4 tablespoons

Ingredients for making paste

dried chilli  16 ea

garlic 16 -20 small pieces

shallot 8 small pieces

kaffir lime’s skin 2 ea (use half of the kaffir lime)

finger root 8 ea

turmeric 8 small pieces

lemongrass 4 ea

shrimp paste 4 teaspoons

yellow curry powder 4 teaspoons

How to make the paste:

– Mash the hard stuff like the lemongrass, turmeric and kaffir lime skin all together until they become like powder.

– Add dried chilli (which have soaked in water for 5 mins) and finger root them mash them all until they become the same structure.

– Add garlic, shallot, and yellow curry powder and keep on pounding, then add shrimp paste last.

– After well mashed, you will have the Khao Soi paste.


How to make Kao Soi

– Put coconut milk on a hot pot and add the paste, then melt the paste.

– Add chicken (don’t stir yet) then palm sugar, chicken stock cube, fish sauce and stir them.

– After the chicken is well cooked, you have the curry soup.

– Put the boiled noodle in a bowl and put the curry soup on top, then followed by crispy noodles you have deep fried.

– Top with sliced coriander and spring onion. Serve Hot.

chicken noodles


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