Fusion Chiang Mai Noodles with Black Sesame Crackers


This is a California twist on Khao Soi, aka Chiang Mai noodles.


  • 2 T veg oil
  • 2 T red curry paste
  • 1 can coconut milk
  • 2 cups of chicken or veg stock
  • 2 tsp turmeric
  • 3 T hot yellow curry powder
  • 3-4 thai bird chili peppers
  • 1 tsp brown sugar
  • 1 T fish sauce
  • 1/3 cup shallots, chopped
  • 1-2 cloves minced garlic
  • 1 handful cilantro
  • 1 handful basil leaves
  • 1 small white potato, cubed
  • some seasonal veggies of your choice (carrot, tomato, broccoli, etc)
  • 1/2 package of tofu, cubed
  • 1 package of fresh Chinese egg noodles


  1. In a large pan or wok, cook shallots in a little veg oil. Add garlic and fry until fragrant
  2. Add curry paste and cook for a minute
  3. Add coconut milk 
  4. Add stock
  5. Add turmeric, yellow curry, chili peppers, brown sugar, fish sauce and let simmer for 30 minutes
  6. In the meantime, boil your noodles, drain, rinse with cold water and set aside.
  7. Add your potato in and let simmer until the potatoes are cooked through.
  8. Add tofu and other veggies, simmering long enough to cook the veggies but not overcook them.
  9. When ready to serve, put some noodles in each bowl, ladle in some curry with veggies, top with herbs and sesame crackers