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Chiang Mai Noodle Soup

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This creamy and spicy traditional Thai noodle soup – also known as khao soi – hails from Chiang Mai, and is vibrant, rich and full of flavour. It’s definitely got a laksa vibe to it and is one of my all-time favourite soups. Top tip: if you make the paste from scratch, you’ll have double what you need, so pop the other half in the freezer.   

WATCH THIS RECIPE

CHIANG MAI NOODLE SOUP

PREP TIME

20 minutes
COOK TIME

50 minutes
SERVES

4
Ingredients

4 tbsp vegetable oil

½ quantity of spice paste (recipe below) or 4 tbsp Thai red curry paste

4 cups chicken stock

6 cups coconut milk

3 tbsp fish sauce

1 tbsp finely shaved palm sugar

800g (1.76 lb) cooked egg noodles

600g (1.3 lb) chicken thighs, cut into bite-sized pieces

¼ cup roughly chopped coriander (cilantro)

lime wedges, to serve

2 red Asian shallots, cut into small wedges, to serve

chilli paste or sambal oelek, to serve (optional)

4 tbsp finely chopped Chinese pickled mustard greens, to serve (optional)

 

Spice paste:

10 dried long red chillies

2 tsp ground coriander

2 tsp turmeric

1 tsp ground cumin

1 tsp salt

1 lemongrass stalk, white part bruised and finely chopped

4cm (1.57 inch) piece of galangal, peeled, roughly chopped

3 Asian red shallots, peeled, chopped

3 garlic cloves, chopped

4 makrut lime leaves, de-stemmed, roughly chopped

1 tsp shrimp paste

 

Crispy wonton noodles

vegetable oil for deep frying

16 wonton wrappers, sliced into 3mm wide strips

Steps
Step 1

For the spice paste, soak the chillies in hot water for 10 minutes until soft.  Blend chillies and remaining ingredients until smooth.

Step 2

Heat vegetable oil in a large heavy-based saucepan over medium heat. Add the spice paste and cook for about two minutes. Add the chicken and cook for about 2 minutes or until the chicken starts to colour. Stir in the coconut milk, chicken stock, fish sauce and palm sugar. Reduce the heat to medium-low and simmer uncovered for 30 minutes. Then taste and season again with fish sauce, salt and/or palm sugar to your taste.

Step 3

For the crispy wonton noodles, pour vegetable oil into a wok or saucepan to a depth of about 10cm. Place over high heat. When the oil reaches 180°C (at this point a cube of bread will turn golden in 10 seconds), carefully add a small handful of wonton strips. Cook for about 30 seconds or until golden.  Drain the noodles on paper towel. Repeat until all wonton noodles are cooked.

Step 4

When ready to serve, divide the cooked noodles between four large bowls.  Top with pieces of chicken and ladle over the soup. Top with coriander and the crispy wonton noodles. Serve with lime wedges, shallots, chilli paste and pickled mustard greens.

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What our customers say

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Susi
October 4, 2022

It is a hit

I made this one a few times at home. But now I Cooked this for my students and colleagues! It was a big hit, everyone wanted the recipe! So of course I recommend your FB page!

Karin B
July 18, 2022

Winter Warmer

This is so easy & delicious! I use Thai red curry paste & store-bought crispy noodles to avoid the deep frying bit – plus I’m lazy lol. It is such a great weeknight meal & easy to add some Asian greens into (which contrast well with the bright red/orange soup). It also tastes like you spent all day on it 😀

Laura
July 18, 2022

Amazing as always

One of my favourite dishes…so easy to make…I try the slow cooker pork one and it’s amazing too

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