Northern Thai Chicken Curry Noodles
Dive into a bowl of Northern Thai Chicken Curry Noodles (Khao Soi) — a rich, creamy coconut curry layered over tender chicken drumsticks and egg noodles, topped with crispy noodles, fresh herbs, and zesty lime. A bold, comforting classic from Chiang Mai, ready in under 30 minutes.
Northern Thai Chicken Curry Noodles (Khao Soi)
Servings: 4
Dive into a bowl of Northern Thai Chicken Curry Noodles (Khao Soi) — a rich, creamy coconut curry layered over tender chicken drumsticks and egg noodles, topped with crispy noodles, fresh herbs, and zesty lime. A bold, comforting classic from Chiang Mai, ready in under 30 minutes.
Print Recipe
Ingredients
Main:
- 4 chicken drumsticks
- 400 g fresh egg noodles
- ½ jar Valcom Thai Curry Noodle Paste
- 600 ml Valcom Coconut Milk
- 1½ cups water
- 1 tbsp light soy sauce
- ¾ tsp salt
- 1 tsp sugar
Garnish:
- 1 shallot diced
- Coriander chopped
- Lime wedges
- Pickled mustard greens
Instructions
Crispy Noodles:
- Deep-fry 100g of the egg noodles until golden and crisp. Set aside for garnish.
Cook Base Noodles:
- Boil 300g of egg noodles. Drain and divide among 4 serving bowls.
Make Curry Sauce:
- Stir-fry 200ml coconut milk with curry paste over low heat (4–5 min).
- Add chicken and simmer on medium for 15 min, until cooked.
Finish Sauce:
- Add remaining coconut milk (400ml), water, soy sauce, salt, and sugar. Bring to a boil.
Assemble:
- Pour curry sauce over the noodles in each bowl.
Garnish & Serve:
- Top with crispy noodles, shallots, coriander, and a squeeze of lime.
- Serve with pickled mustard greens on the side.
