Kao Soi

Chiang Mai Curry Noodles


Actually a noodle dish not a soup, compare with soup below. This is a noodle dish, prepared in a creamy curry sauce, that is traditional in Northern Thailand. ba mee are a medium yellow egg noodle. If you are using dried noodles then 2 ounces of dried noodles should be soaked for about 15 minutes in room-temperature water before being drained for use. This dish can also be prepared quite effectively using Italian spaghetti. Phom kari is a yellowish orange curry powder, but if you can’t get it you could use a reasonable moderate Indian curry powder such as Madras.


  • 4 ounces of fresh ba mee
  • 1 tablespoon chopped garlic
  • 1 tablespoon red curry paste
  • half a cup of coconut milk
  • 4 ounces of ground pork
  • one cup of stock
  • 1 tablespoon phom kari
  • a pinch of turmeric powder 2 tablespoons of fish sauce
  • a pinch of sugar
  • a teaspoon lime juice


Bring a pan of water to a rolling boil, then place the ba mee in a wire basket or strainer and dip the noodles in the water for a few seconds (no more), and then drain them and transfer them to the serving plate. In a wok, heat the coconut milk and then stir in the curry paste until the aroma is brought out and a thin film of oil separates out, then add the garlic and stir fry for about 30 seconds. Add the remaining ingredients except the pork, and stir until the sauce thickens slightly. Add the pork and continue to stir until the meat is cooked through. Pour the sauce over the noodles. Garnish with spring onions, sliced shallots, pickled cabbage (phak kaat dong) and lime wedges