Khoa Soi (ChiangMai Noodles)

'Khoa Soi or ChiangMai Noodles is one of my favourite noodle to cook and to eat. I fall in love with this noodles since I visited ChiangRai about 15 years ago but it's so hard to find it here in UK so I searched for a good recipe, tried and errors until created my own recipe that I think it tasted amazing!'


  • 200 g red curry (I can bring my homemade paste)

  • 1 (1-inch) knob fresh turmeric, roughly chopped

  • 2 thin slices ginger

  • 1 teaspoon whole coriander seed

  • 6 pod cardamom, inner seeds only

  • Salt

  • Fish sauce to taste

  • 1 cup vegetable or canola oil

  • 2 cans coconut milk

  • 2 tbsp palm sugar

  • 2 pieces of 250 g Lamb neck fillet

  • 1 bunch coriander

  • 2 limes (cut in wedges)

  • 4 big red chilli (cut into small slices)

  • 1 cup rice vinegar

  • 2-3 Sliced shallots, lime wedges, and pickled Chilli

For the homemade noodles

•        250 g extra strong bread flour

•        ¼ tsp salt

•        2 egg

•        40 ml water

•        1 tsb lye water or sodium carbonate (I can bring this from home)


Make noodles :

1. In a big mixing bowl, add flour , salt, eggs, water and lye water. Mix

all well together. This mixture will be very dry but don’t be tempted

to add more water.

2. Roll the dough into a ball, then knead for 5 mins. Rest the dough

for 30 minutes (covered in cling film or under a damp cloth.

3. Set up pasta roller. Roll the dough as thin as you can with a rolling

pin. Feed the dough through the widest setting on the pasta roller.

4. Reduce the setting and roll the dough through again. Roll the

dough to the thinnest setting.

5. Then use spaghetti attachment to the pasta machine and cut noodles to your prefer length. Once cut, dust the noodles with plain flour and gently lift the noodles to disperse the flour.

6. Separate 2/3 to cook and 1/3 to deep fry for garnish.

Make Curry :

1. Roast coriander seeds and cardamom for a few min then pound

them in pestle and mortar.

2. Then add turmeric, ginger and red curry paste

3. Separate out 1/4 of the noodles (enough noodles to make a crispy

fried-noodle) and set the remaining noodles aside.

4. Heat vegetable oil in a large wok over high heat until shimmering. Working in

batches, add noodles to oil and fry, stirring and flipping until golden

brown and crisp.

5. Transfer to a paper towel-lined plate. Season with salt and set aside.

6. On a pressure cooker, using a spoon, skim 2 tablespoons of

creamy fat off the top of the coconut milk and add to the pressure

cooker. Heat it over high heat and cook, stirring constantly, until

coconut milk breaks and oil begins to lightly smoke, about 2


7. Add curry paste mixture and cook, stirring and smearing

the paste into the oil, until aromatic, about 45 seconds.

8. Slowly whisk in the coconut milk, followed by the lamb neck fillet. Add

some palm sugar, fish sauce.

9. Put the lid, locked it leave it to cook for an hour.

10. Make pickle chilli by put some chilli in a bowl and add some

vinegar. Leave it for about 10-15 mins.

11. Bring a pot of salted water to boil. Add remaining uncooked

noodles and cook until al dente, about 1 minute.

12. Drain noodles and divide between warmed bowls. Top noodles with lamb and curry sauce. Divide broth evenly between bowls.

13. Top with fried noodles and serve immediately with sliced shallots, lime wedges, and pickled chilli on the side.