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Khao Soi Gai (ข้าวซอยไก่) – Curry Noodle Soup with Chicken
Khao Soi Gai comes from Chiang Mai and the hills of northern Thailand. The broth of coconut milk, red curry paste and curry powder tastes mildly hot and slightly sweet, and the chicken thighs cook right in it. A nest of fried egg noodles sits on top, with soft noodles from the same package underneath. At the table you add pickled mustard greens, raw shallots and lime juice until the soup is sour enough. One bowl is a whole meal.
Khao Soi Gai (ข้าวซอยไก่) – Curry Noodle Soup with Chicken
Laura Chen
4
20 minutes
50 minutes
980
Thai
Soup
Khao Soi Gai is a curry noodle soup from Chiang Mai in northern Thailand. Chicken thighs cook in a broth of coconut milk and red curry paste, topped with soft and crispy fried egg noodles. The Lao khao soi from Luang Prabang has a clear broth, rice noodles and tomato pork mince. You set out mustard greens, shallots and lime for seasoning at the table.
Ingredients
For the soup:
- 4 bone-in chicken thighs (about 800 g)
- 2 tbsp vegetable oil
- 3 tbsp red curry paste
- 1 tbsp mild curry powder
- 1 tsp ground turmeric
- 600 ml coconut milk
- 500 ml chicken stock
- 2 tbsp fish sauce
- 1 tbsp palm sugar (unrefined sugar from palm sap)
- 1 tbsp dark soy sauce
Noodles and toppings:
- 400 g fresh egg noodles
- 300 ml vegetable oil for deep-frying
- 80 g pickled mustard greens (pak gad dong, sour pickled), chopped
- 4 shallots, in thin rings
- 2 limes, quartered
- 10 g cilantro, roughly chopped
- 2 scallions, sliced into rings
- Chili oil, to taste
Instructions
- Heat 2 tbsp oil in a large pot and fry the curry paste, curry powder and turmeric over medium heat for 2 minutes, until fragrant.
- Pour in 200 ml coconut milk and cook it down, stirring, for 3 minutes, until red oil separates on the surface.
- Add the chicken thighs and turn them in the paste for 2 minutes. Pour in the remaining coconut milk and the stock and season with fish sauce, palm sugar and dark soy sauce.
- Simmer the soup uncovered for 35 minutes, until the meat comes away easily from the bone.
- Heat the frying oil in a small pot to 180 °C (355 °F). Fry 80 g of the noodles, loosely pulled apart, for 1 minute, until golden brown, and drain them on paper towels.
- Cook the remaining noodles in plenty of water for 2 to 3 minutes, drain and divide among 4 bowls.
- Adjust the soup with fish sauce and palm sugar and ladle it over the noodles, one thigh per bowl.
- Set the fried noodles on top. Put out the mustard greens, shallots, limes, cilantro, scallions and chili oil so everyone can season their own bowl.
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