Mae Noi Khaw Soi Curry Paste 500g

🍜 Authentic Northern Thai Curry Paste – The Soul of Chiang Mai’s Famous Noodle Soup!

Craft restaurant-quality Khao Soi at home with this traditional paste from Mae Noi, made using a generations-old Lanna recipe. Balanced with aromatic spices, roasted chilies, and fermented soybeans, it delivers the signature creamy, tangy, and slightly sweet flavors of Thailand’s beloved curry noodle dish.

Why This Paste Stands Out:

🌶 Complex Heat – Layers of dried + fresh chilies (medium spice)
🧄 Slow-Roasted Aromatics – Turmeric, lemongrass, shallots, garlic
🥥 Coconut-Ready – Optimized for coconut milk broth
🇹🇭 Small-Batch – No artificial additives or preservatives

How to Use (for 4 servings):

1. Fry 3 tbsp paste in oil until fragrant

2. Add 500ml coconut milk + 500ml broth

3. Simmer with protein (chicken/beef/tofu)

4. Serve over egg noodles, topped with pickled mustard greens, shallots, and crispy noodles

Key Ingredients:

Dried chilies, lemongrass, galangal, turmeric, coriander root, fermented soybean paste, shrimp paste (kapi), spices

Allergens:

Contains shellfish (shrimp paste), soy

Storage:
Refrigerate (6 months) or freeze (1 year)

Net Weight: 500g (enough for 10+ servings)

Beyond Khao Soi:

• Curry Noodles – Swap broth for a drier version
• Mussaman Curry – Add potatoes + peanuts
• Marinade – For grilled meats or tofu

Pro Tips:

1. For extra depth: Toast the paste 1-2 mins before adding liquid

2. Heat control: Reduce chilies or add sugar to balance spice

3. Vegan option: Omit shrimp paste (add miso for umami)

"The taste of Chiang Mai’s misty mountains in every bite!"

Pair With:

• Fresh lime wedges

• Thai pickles

• Iced lemongrass tea

Note: Color varies batch-to-batch due to natural ingredients