Khao Soi Gai

About This Recipe

Khao soi is the signature noodle dish of Chiang Mai and northern Thailand — a deep, golden coconut-curry broth scented with turmeric, ginger, coriander root, and a touch of Indian-influenced curry powder, ladled over soft egg noodles, topped with bone-in chicken thigh cooked until falling off the bone, then crowned with a wild tangle of crisp deep-fried egg noodles. To the side go four small bowls of contrast: pickled mustard greens, sliced raw shallot, a wedge of lime, and chili oil. The first spoonful is creamy and warm. The second adds crunch and sour pickle. The third pulls in fresh shallot and a squeeze of lime. By the fourth, you've built your own perfect bowl.

Ingredients

Serves 4

• 6dried red chilies, soaked 15 minutes and seeded
• 4shallots
• 5 clovesgarlic
• 1 thumbfresh turmeric (or 1 tsp ground)
• 1 thumbginger
• 2 stalkslemongrass (white parts only)
• 1 tbspcoriander seeds, toasted
• 1 tspcumin seeds, toasted
• 2coriander roots (or 2 tbsp coriander stems)
• 1 tbspIndian-style mild curry powder
• 1 tbspshrimp paste (kapi)
• 3 tbspneutral oil
• 8bone-in skinless chicken thighs
• 800 mlfull-fat coconut milk
• 400 mlchicken stock
• 2 tbsppalm sugar
• 3 tbspfish sauce
• 2 tbspdark soy sauce
• 400 gfresh egg noodles (Chinese-style)
• 1 cupneutral oil for frying noodles
• 120 gpickled mustard greens (or pickled cabbage), drained and chopped
• 2shallots, thinly sliced (garnish)
• 2limes, wedged
• 1 small bunchfresh cilantro and scallion, chopped
• chili oil and roasted chili flakes to serve

Instructions

1. 1

   Toast and blend the paste

   In a dry pan, toast coriander and cumin seeds for 1 minute. Cool. Blend with soaked chilies, shallots, garlic, turmeric, ginger, lemongrass, coriander roots, curry powder, and shrimp paste into a smooth, brick-red paste with a splash of water.

2. 2

   Bloom the paste

   Heat oil in a wide heavy pot. Add the paste and cook on medium-low for 12 minutes, stirring, until the oil clearly separates and the paste is darker red and deeply fragrant.

3. 3

   Add chicken

   Add chicken thighs and turn to coat in the paste. Cook 3 minutes.

4. 4

   Build the broth

   Pour in coconut milk and chicken stock. Add palm sugar, fish sauce, and dark soy. Bring to a gentle simmer.

5. 5

   Slow simmer

   Simmer uncovered on low for 35–45 minutes, stirring occasionally, until the chicken is tender and the broth is deep golden-orange with a layer of red curry oil on top. Taste; adjust fish sauce, palm sugar, and a splash more lime if needed.

6. 6

   Fry crispy noodle topping

   Heat oil to 180°C. Drop a small handful (about 60 g) of the fresh egg noodles into the oil. Fry 30 seconds until puffed and golden. Drain on paper towels — they crisp on cooling. Repeat to make 4 small portions.

7. 7

   Boil the noodles

   Bring a large pot of water to a rolling boil. Drop in the remaining egg noodles and cook just 90 seconds until tender. Drain.

8. 8

   Assemble bowls

   Divide the boiled noodles among 4 deep bowls. Lay 2 chicken thighs on top of each. Ladle hot curry broth generously over.

9. 9

   Garnish and serve

   Crown each bowl with a generous tangle of crisp fried noodles. Bring small dishes of pickled mustard greens, sliced shallots, lime wedges, cilantro, and chili oil to the table — each eater builds their own bowl.

Variations

• •

  Khao soi nuea: with beef instead of chicken; simmer 90 minutes.

• •

  Vegetarian khao soi: skip shrimp paste, use mushroom stock, add tofu and oyster mushrooms.

• •

  Burmese-Shan version: thinner broth, more turmeric, served with crisp noodle ribbons on top.

Storage

Refrigerate broth and noodles separately 3 days. Crisp noodles keep in an airtight tin 1 day. Reheat broth gently — never boil hard, as the coconut milk will split.

Frequently Asked Questions