Whole Grain Ramen Chiang Mai Noodles, Khao Soi
Whole Grain Ramen Chiang Mai Noodles, Khao Soi is something you and your family can eat all week. It is as easy as prepping the sauce and ingredients over the weekend and heating a block of noodles during the week. You can make a big pot and look forward to the sauce only getting better as it marinates.
Easy Chiang Mai Noodles Ramen
Khao Soi, or as it’s also called, Chiang Mai noodles, come from my wife’s home town of Chiang Mai, in Northern Thailand. It’s a wonderful mountain city with a major mall and airport and everything you want in a travel destination. One of it’s most famous recipes is this noodle recipe. Of course, ramen noodles are not from Thailand originally but they have come full circle and are being produced from whole grain brown rice from Thailand by Explore Asian.
Explore Cuisine Whole Grain Ramen
I am not being reimbursed in any way or given anything by Explore Cuisine for this post. I just love to help companies that do good by doing good in the world. The product is certified organic, healthier than anything I know of on the market and relatively inexpensive. You can beat the ramen restaurants popping up left and right in health and cost and you don’t have to leave home.
Making It Healthier
Nutrition is one of the most abused, if not the most abused fields of science there is. We just believe in whole foods ingredients. Research has time and again shown that people who eat whole food ingredients eat less net calories at the end of the day. With that in mind, you can make your own Khao Soi paste so you are in charge of everything that goes into it. It also gives you more fragrant and flavorful tastes as the oils are at their freshest. Here’s my wife’s recipe for a homemade Khao Soi Paste.
Preparing the noodles
The thing that makes this a recipe I will use over and over is that you can prep the Khao Soi and then just heat the noodles separately when you are ready. I just put a nest, as they are called, in a bowl of water and microwaved it for 4 minutes. Next, I stirred it up and pored the Khao Soi over the top.
Alternatively, you can make more by putting four nests in a pot of boiling water for 4 minutes. Drain it in either case and it’s ready for your khao soi and toppings.
Toppings
The toppings are probably my favorite part of Khao Soi. The tangy flavor of pickled mustard, red onion, and lime juice make this one of the more charismatic recipes in Thailand in my opinion. You can just put the ingredients on a plate covered by plastic wrap or in a reusable Tupperware style container and have them ready in the fridge throughout the week.
Without further ado, here is the whole recipe. 🙂
Ingredients:
Noodle & Curry soup
- 2 LB Sliced Chicken Breast.
- 3 Cups of Lite Coconut Milk.
- 2 Cups of Water.
- 4 nests of whole grain ramen
- 5 tbsp Khao Soi paste
Yellow Curry Paste
- 1½ TBSP Shrimp Paste.
- ½ TBSP Curry Powder.
- 1 TSP Tumeric Powder.
- 5 Dried Thai Chili.
- 1 TBSP Sliced Pickle Rhizome.
- 1 TBSP Minced Garlic.
- 1 TBSP Sliced Lemongrass.
- 4 TBSP Sliced Shallot.
- 1 TBSP Stevia.
** This amount can make almost 1/2 cup of Khao Soi paste**
Khao Soi Topping (as an optional)
- Sliced Red Onion.
- Sliced Pickled Green Mustard.
- Lime Wedges.
- Chili Oil.
Instructions:
- Add Curry powder, Tumeric powder, Dried Thai chili, Pickle Rhizome, Minced garlic, Sliced lemongrass, and Sliced shallot in mortar.
- Pound the ingredients into a paste, then add Shrimp paste and Stevia. Pound and mix all the ingredients together.
- Heat a saucepan with med-high, add 1 cup of Lite coconut milk.
- Wait until the lite coconut milk is boiling, then add the Curry paste. Stir the curry paste in the lite coconut milk, so the paste doesn’t stick and become a big chuck.
- Add the sliced chicken breast, once you can smell the curry.
- Stir the chicken breast with the curry until the meat is cooked.
- Add Water and the rest of lite coconut milk. Let the curry soup boil for a few minutes, then turn down the heat to low, and let the curry soup sits on the stove about 8 – 10 minutes.
- Put the pasta or noodle in a bowl, then pour the curry soup over them. Serve with sliced Red onion, Sliced Pickle mustard, Limes wedges, and Chili Oil.
***** The amount of the topping can be varied; it depends on how much you like them. But lots of sliced pickled mustard is awesome, it makes the dish more tasteful. *****
***** If you don’t have mortar and pestle, you can use a blender. Actually, I recommend using the blender because it’s faster, and the paste is smoother. *****
***** Cook noodles while you’re making the curry soup. If the pasta or noodle is cooked before the curry soup, you can add about ½ TBSP of Olive Oil after rinse water out, so they don’t dry out. *****
- Noodle & Curry soup
- 2 LB Sliced Chicken Breast.
- 3 Cups of Lite Coconut Milk.
- 2 Cups of Water.
- 4 nests of whole grain ramen
- 5 tbsp Khao Soi paste
- Yellow Curry Paste
- 1½ TBSP Shrimp Paste.
- ½ TBSP Curry Powder.
- 1 TSP Tumeric Powder.
- 5 Dried Thai Chili.
- 1 TBSP Sliced Pickle Rhizome.
- 1 TBSP Minced Garlic.
- 1 TBSP Sliced Lemongrass.
- 4 TBSP Sliced Shallot.
- 1 TBSP Stevia.
- ** This amount can make almost ½ cup of Khao Soi paste**
- Khao Soi Topping (as an optional)
- Sliced Red Onion.
- Sliced Pickled Green Mustard.
- Lime Wedges.
- Chili Oil.
- To make Khao soi Paste
- Add Curry powder, Tumeric powder, Dried Thai chili, Pickle Rhizome, Minced garlic, Sliced lemongrass, and Sliced shallot in mortar.
- Pound the ingredients into a paste, then add Shrimp paste and Stevia. Pound and mix all the ingredients together.
- To make Curry Soup
- Heat a saucepan with med-high, add 1 cup of Lite coconut milk.
- Wait until the lite coconut milk is boiling, then add the Curry paste. Stir the curry paste in the lite coconut milk, so the paste doesn't stick and become a big chuck.
- Add the sliced chicken breast, once you can smell the curry.
- Stir the chicken breast with the curry until the meat is cooked.
- Add Water and the rest of lite coconut milk. Let the curry soup boil for a few minutes, then turn down the heat to low, and let the curry soup sits on the stove about 8 - 10 minutes.
- Put the pasta or noodle in a bowl, then pour the curry soup over them. Serve with sliced Red onion, Sliced Pickle mustard, Limes wedges, and Chili Oil.
***** If you don't have mortar and pestle, you can use a blender. Actually, I recommend using the blender because it's faster, and the paste is smoother. *****
***** Cook noodles while you're making the curry soup. If the pasta or noodle is cooked before the curry soup, you can add about ½ TBSP of Olive Oil after rinse water out, so they don't dry out. *****
As always, we make our healthy Thai recipes as healthy as we can. We love to hear your ideas for making them healthier or tastier, more sustainable, etc. in the comments section below. If you have concerns about your health and the ingredients in this recipe please check it out first with your doctor or appropriate health care professional as your situation is fact-dependent.
If you love Khao soi you might dig one of these curry noodle recipes
Easy Khao Soi- Easier to Make and Still Amazing Rich Flavors
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