Northern Thailand · Noodle soup · Chicken

Khao Soi Gai

Name: Khao Soi Gai – Northern Thai Coconut Curry Noodle Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 800 g Chicken thighs or drumsticks, on the bone; 400 g Fresh egg noodles, ⅔ boiled, ⅓ fried; 800 ml Coconut milk, 2 cans, unshaken; 500 ml Chicken stock; 3–4 tbsp Khao soi or red curry paste; 1 tsp Ground turmeric; 1 tsp Curry powder; 1–2 tbsp Fish sauce; 1 tbsp Palm sugar, or brown sugar; 1 tbsp Soy sauce, light or dark; about 300 ml Neutral oil, for frying the noodles; to serve Shallots, thinly sliced; to serve Pickled mustard greens, chopped; to serve Lime wedges and fresh coriander; to serve Chilli oil, or chilli flakes fried in oil

ข้าวซอยไก่ · khao soi gai

A rich, creamy curry noodle soup with chicken, egg noodles and coconut milk, crowned with crispy fried noodles. A classic from Northern Thailand, and the dish everyone eats in Chiang Mai.

65 minTotal time

4Servings

MediumLevel

MediumHeat

A bowl of khao soi with a chicken drumstick, egg noodles and lime, surrounded by shallots, pickled mustard greens, coriander and chilli, on a porch above a misty valley — Khao soi with all the toppings, above the hills of Northern Thailand.

Method

Six steps · about 65 minutes

Make the crispy noodles
Heat the oil in a small saucepan to about 180 °C. Fry a third of the egg noodles in small batches for a few seconds, until they puff up and turn golden and crisp. Drain on kitchen paper.
Fry the curry paste
Spoon the thick cream from the top of the coconut milk cans into a large pot. Heat until the oil begins to separate, then add the curry paste, turmeric and curry powder. Fry for 2–3 minutes, stirring, until fragrant.
Cook the chicken
Add the chicken and turn it in the curry until lightly browned. Pour in the rest of the coconut milk and the stock, so the chicken is covered. Simmer over medium-low heat for 30–45 minutes, until the chicken is tender.
Season the soup
Add the fish sauce, palm sugar and soy sauce, a little at a time. The soup should taste rich and well balanced: savoury, slightly sweet and full of curry spice.
Boil the remaining noodles
Cook the rest of the egg noodles separately according to the packet, then drain well. Cooking them apart keeps the soup from turning starchy.
Assemble and serve
Place the boiled noodles in deep bowls, ladle over the hot curry and add a piece of chicken to each. Top generously with crispy noodles, shallots, pickled mustard greens and coriander. Serve with lime on the side, and chilli oil for those who want more heat.

From our kitchen

Notes for an authentic flavour

Khao soi is all about the toppings. The sharp shallots, sour pickled mustard greens and a squeeze of lime cut through the rich coconut broth.

Chicken on the bone gives a deeper broth. Drumsticks are the classic choice, one per bowl.

A ready-made khao soi paste is the most authentic. With red curry paste, the extra turmeric and curry powder bring it close to the real Chiang Mai flavour.

Fry the crispy noodles just before serving, or keep them in an airtight tin so they stay crunchy.

Nutrition · per serving

Energy: 4560 kJ / 1090 kcal
Protein: 39 g
Fat: 73 g
of which saturates: 44 g
Carbohydrates: 70 g
of which sugars: 8 g
Fibre: 4 g
Salt: 3.6 g

Approximate values with skin-on chicken, full-fat coconut milk and the oil absorbed by the crispy noodles. Chilli oil not included. For a lighter bowl, use skinless chicken and one can of coconut milk with more stock.

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Every recipe cooked and tested at home — by Magnus & Lek

Khao Soi Gai

Method

Make the crispy noodles

Fry the curry paste

Cook the chicken

Season the soup

Boil the remaining noodles

Assemble and serve

From our kitchen

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