Chiang Mai Chicken Curry Noodles (Khao Soi Gai)

Chiang Mai noodles, or khao soi noodle soup, is a northern Thai dish that tastes like heaven! This chicken khao soi is simmered in a creamy coconut milk broth and is super tender, beautifully spiced, aromatic, and full of flavor.

Follow my simplified steps and easy shortcuts to make authentic Chiang Mai curry noodles that are bursting with layers of flavor, without any hassle. This easy khao soi soup recipe uses accessible ingredients with options to add authentic Thai garnishes.

What is Chiang Mai khao soi?

Khao soi (also known as Kao Soy, kaosoy, Kao Soi, Khao Soy, Kow Soi) is a soupy Thai curry noodle recipe famous in northern Thailand’s Chiang Mai region. It’s also known as Chiang Mai noodles or Northern noodles.

Khao means rice, Soi means julienned or cut, and Gai (or kai) means Chicken.

Curry Chiang Mai soup comes with a rich and mildly spicy coconut milk broth, slowly simmered with dark meat chicken (often chicken drumsticks). Beef, pork, and shrimp are also popular protein choices for Chang Mai noodles.

Traditional Kao soy ramen is served with Chinese egg noodles and the noodles are used in two ways in the noodle soup – boiled and crispy fried as a topping. This Chiang Mai noodle dish is creamy, rich, and super flavorful that’s perfect for colder months.

Ingredients

This easy khao soi recipe uses accessible ingredients and simplified cooking steps to achieve the rich, authentic flavors that Chiang Mai chicken curry noodles are known for. The ingredients form 4 main components: the curry paste flavor base, the stewed chicken, the noodles, and the toppings.

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Thai Khao Soi Flavor Base:

• Khao soi paste: Chiang Mai khao soi uses a mild curry paste for its flavor base. Thai Kitchen red curry paste has a balanced flavor—not too spicy—and is easy to find at the grocery store.
• Avocado oil: This neutral-flavored oil is used to sauté the aromatics.
• Shallot and ginger: These aromatics are sauteed to create a flavor base. If you can find it, you can use galangal root (Thai ginger) in place of ginger for authentic flavor.
• Spices: We add a mix of ground coriander, turmeric, cumin, and garam masala powder when sauteeing the curry paste and aromatics to build up the flavor foundation.
• Full fat coconut cream: This lends a subtly sweet coconut flavor to the base and creates a creamy texture.

Chicken noodle soup components:

• Chicken: Use chicken drumsticks or chicken thighs with the skin on and bone in to elevate the flavor. I don’t recommend using chicken breast—it won’t taste the same!
• Water or chicken stock: We will use this to simmer the chicken and create a broth for these Thai soupy noodles.
• Fish sauce: To taste. This gives the dish an authentic Thai flavor.
• Coconut sugar: To taste. Add this after the soup has simmered to balance the saltiness from the fish sauce.
• Kaffir lime leaves: Use either fresh or dry. If using fresh, squeeze the leaves in your palm to release the fragrance before adding them to the broth. This adds a fresh lemony-citrus flavor.
• Thailand Soup Noodles: A mix of crispy fried egg noodles and boiled egg noodles is traditionally used in khao soi gai. I use Thai rice noodles to keep it easy and gluten-free.

Toppings:

• Lime juice: Adds tanginess and a pop of freshness to the soup.
• Cilantro: Chopped and sprinkled on the soup.
• Fried shallot: Or store-bought fried onions for crispiness and added flavor.
• Chinese pickled mustard greens: Diced. Gives a salty flavor and adds crunch.
• Bean sprouts

How to make khao soi

Khao soi Chiang Mai curry is rich and creamy, with layers of flavor that you may think are difficult to obtain. But this Chiang Mai noodle soup, like most Thai food, comes together quickly. The secret is building a strong flavor foundation and achieving a balance of salty, sweet, umami, and tanginess.

1. Saute aromatics: In a large pot, wok, or Dutch oven, stir-fry the curry paste, shallot, ginger, and dry spice seasonings in oil over medium-low heat for 1 minute.
2. Add the cream: Add the coconut cream and keep sauteing until you can see the oil starts surfacing to the top and is separated from the paste, about 3 minutes or longer.
3. Simmer the chicken: Add the chicken, remaining coconut cream, water, fish sauce, sugar, and lime leaves. Cover and simmer over medium-high heat for 5 minutes. Then, lower the heat to simmer and cook for 30 minutes.
4. Cook the noodles in a separate pot, following the package instructions.
5. Adjust the flavors: Once the chicken has fallen off the bone, taste and adjust the taste with fish sauce, sugar, and lime juice as needed. Khao soi taste should be savory, sweet, a little spicy, with a hint of zesty sour.
6. Garnish and serve: Add cooked noodles to separate bowls with chicken and a few spoonfuls of hot broth. Garnish with fried shallots, pickled Chinese mustard greens, sliced shallots, and bean sprouts, if using. Serve with extra lime wedges on the side. Serve hot.

TIP: I do not recommend making Chaing Mai noodles in an Instant Pot as the coconut milk might curdle. Simmer the soup over low heat to allow the flavor to develop and the texture to thicken naturally. Avoid letting the soup come to a boil in a short amount of time under high pressure.

How to make ahead, store, and reheat

I love this Northern Thai soup so much that I tend to make large batches so I can eat it throughout the week. Here are instructions for preparing the soup ahead of time, storing, and reheating:

• Make ahead: Make the broth with chicken a few days in advance. Boil the noodles right before serving. Can also prepare the condiments in advance.
• Storage: Store the noodles separately from the curry soup in an airtight container in the fridge for 4 days.
• Reheat: Reheat on a stovetop over medium heat. The broth will gelatinize. Add more water to thin the broth if it becomes too thick then taste and adjust.

What to serve with Chiang Mai Thai noodle soup

This kow soi thai recipe is a nourishing meal on its own—but for a true “family style” Thai feast, I love to pair it with wontons, veggie sides, and extra protein dishes. Here are some of my favorites:

• Wontons: Top with these crispy air fryer wonton chips or add boiled shrimp wontons to the soup.
• Protein dishes: Thai beef salad (Nam Tok Neua) is a traditional meat salad with loads of spicy flavor. Or try this Thai chicken wings air fryer recipe for a quick and delicious protein option!
• Veggie sides: Use up any extra greens in this hearty and nutritious Chinese mustard greens stir fry recipe, or try this delightful Thai mushroom salad with fresh herbs!

More Thai recipes you might like

If you’re a lover of Thai cuisine be sure to give these classic dishes a try! Save money on takeout with these easy and healthy Thai food recipes.

• Thai larb: Authentic and super flavorful minced meat salad with fresh herbs and vegetables.
• Pad woon sen: Sweet and savory saucy stir-fried glass noodles (or low carb kelp noodles) with vegetables.
• Thai basil chicken: A quintessential sweet and savory Thai food dish!
• Thai red curry chicken: A bold and creamy Thai curry dish with medium spice.
• Thai green curry chicken: A super creamy and delicious slow cooker recipe.