Chiang Mai Noodles (Set)

The Chiang Mai Noodles Soup, also known in Thailand as “Kao Soi”, is a handed down heritage by “Hor”, a Chinese tribe living at the border between Thailand and Laos.

Combining coconut milk-richness and a fragrant curry-based broth, this deeply savory soup has now become a synonym with the city of Chiang Mai.

Product Line:

Thai Premium Cooking Set

Active Cooking Time:

15 Minutes or less

Serving Size:

2 Servings

Chef Nooror’s Pro Tip:

Chiang Mai Noodle Soup is Delicious with Chicken thighs or drumsticks as well. Also, most Thais love to garnish it with variations of pickles.

This Set Contains:

  • Dried Egg Noodles
  • Yellow Curry Paste
  • Coconut Cream Powder
  • Cardamom
  • Chili Flakes
  • Dried Spring Onions

You Will Need:

  • 1 Large Chicken Breast (about 200g.)
  • 1 Shallot
  • 1 lime
  • Small Handful Fresh Coriander
  • 3Tbsp. Vegetable Oil
  • 250mL Water
  • ½tsp. Sugar
  • 1Tbsp. ™Light Soya Sauce


  • Pickled Vegetables or Mustard greens


  1. In a bowl, dissolve the Coconut Cream Powder with 300mL of hot water.
  2. In another bowl soak the Dried Egg Noodles in hot water, for 5 minutes or until soft, and then strain and toss with 1Tbsp. of vegetable oil and set aside.
  3. Slice the chicken.
  4. Next, put a sauce pan on medium heat and add the remaining vegetable oil then stir-fry the Yellow Curry Paste until fragrant.
  5. Then, add a half cup of the Coconut Cream and stir until the vegetable oil starts to rise above the paste.
  6. Add the Cardamom, the remaining Coconut Cream.
  7. Season to taste with sugar and Light Soya Sauce and bring to a boil.
  8. Add the chicken and Dried Spring Onions.
  9. Let simmer until cooked through.
  10. Now, place your Egg Noodles in two serving bowls, and ladle the hot curry soup over them.

Garnish with sliced shallots, lime wedges, fresh coriander, and Chilli Flakes.