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Khao Soi Gai (Northern Thai Curry Noodle Soup)

Khao soi is the pride of Chiang Mai and one of the most crave-worthy bowls in all of Thai cooking. A rich, curried coconut broth is ladled over soft egg noodles and tender chicken, then topped with a tangle of crispy fried noodles for the best texture contrast going.

The classic sides make it: pickled mustard greens, raw shallot and a big squeeze of lime cut through the richness so every mouthful stays lively.

It looks like restaurant showmanship, but the broth is genuinely simple, built on red curry paste boosted with curry powder and turmeric. One pot, one quick fry-up of noodles, and dinner is a proper event.

Servings
4
Prep Time
20
mins
Cook Time
30
mins
Ingredients
14
Total Time
50
mins

Pantry bits

  • Wok
  • Large pot or saucepan
  • Slotted spoon
  • Ladle
  • Paper towel

Ingredients

  • 600g chicken thigh fillets, cut into large chunks
  • 400g fresh thin egg noodles
  • 100g extra fresh egg noodles, for the crispy topping
  • 3 tbsp red curry paste
  • 1 tbsp curry powder
  • 1/2 tsp ground turmeric
  • 2 x 400ml cans coconut milk
  • 500ml chicken stock
  • 2 tbsp fish sauce
  • 1 tbsp grated palm sugar (or brown sugar)
  • Vegetable oil, for frying
  • 1/2 cup pickled mustard greens, roughly chopped
  • 2 shallots or 1/2 small red onion, thinly sliced
  • Lime wedges and coriander leaves, to serve

Instructions

  1. Heat 1cm of vegetable oil in a wok over medium-high heat. Fry the 100g of extra noodles in small handfuls for 30 to 60 seconds until golden and crisp. Drain on paper towel and set aside.
  2. Discard all but 1 tablespoon of oil from the wok (or use a large pot). Fry the red curry paste, curry powder and turmeric over medium heat for 2 minutes until fragrant.
  3. Add the thick cream from the top of one coconut milk can and cook, stirring, for 2 to 3 minutes until glossy and the oil begins to separate.
  4. Add the chicken and turn to coat in the paste, then pour in the remaining coconut milk and the stock. Simmer gently for 20 minutes until the chicken is tender.
  5. Season the broth with fish sauce and palm sugar, then taste and adjust. It should be rich, savoury and lightly sweet.
  6. Meanwhile, cook the 400g of fresh egg noodles in boiling water according to packet directions, then drain and divide between four deep bowls.
  7. Ladle the chicken and curry broth over the noodles and pile the crispy noodles on top.
  8. Serve with pickled mustard greens, sliced shallots, coriander and lime wedges on the side for everyone to add to taste.

Other recipes

Bo Kho (Vietnamese Beef Stew)
Bun Bo Hue (Spicy Beef Noodle Soup)
Pho Ga (Vietnamese Chicken Noodle Soup)

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