Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup)
Local name: ข้าวซอยไก่
In short: A northern Thai curry noodle soup with tender chicken, a rich turmeric and coconut broth, soft egg noodles and a crown of crispy fried noodles. It takes about 1 h 25 min in total and makes 4 servings.
- Prep
- 35 min
- Cook
- 50 min
- Total
- 1 h 25 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 670 kcal
Khao soi is the signature dish of Chiang Mai and the Lanna north, a curry noodle soup that is richer and milder than the central Thai curries. Chicken simmers in a turmeric-scented coconut broth, then lands on soft egg noodles under a nest of crisp fried ones. The table is set with pickled mustard greens, shallots, lime and chili oil so each diner can season their own bowl.
Instructions
- Blend or pound all the paste ingredients, with a splash of the chili soaking water, until completely smooth.
- Spoon the thick cream from the top of the coconut milk, about 150 ml (2/3 cup), into a large pot over medium heat. Cook for 4 minutes until the oil separates. Add the paste and fry for 4 to 5 minutes, until deep orange-red and fragrant.
- Add the chicken and turn for 3 minutes to coat. Pour in the rest of the coconut milk and the stock, then add the fish sauce, palm sugar and soy sauce.
- Simmer gently, partly covered, for 30 to 35 minutes, until the chicken is very tender (74°C/165°F) and the sauce is lightly thickened. Taste and adjust.
- While the curry cooks, heat 3 cm (1 in) of oil to 180°C (350°F). Fry one third of the noodles, in small nests, for 30 to 40 seconds until puffed and golden. Drain on paper towels.
- Boil the remaining noodles for 2 to 3 minutes, until tender, and drain well. Divide among 4 deep bowls.
- Ladle the curry and chicken over the noodles, top with crispy noodles and serve with the pickled greens, onion, lime, chili oil and herbs.
Tips
- Dried egg noodles work as well. Use about 250 g (9 oz) and boil according to the packet, then fry part of them dry from the packet for the topping.
- Beef, lamb or firm tofu with mushrooms can replace the chicken. Beef needs about 1 hour of simmering to turn tender.
Questions and answers
How spicy is khao soi?
Moderately. The heat is gentle compared with central Thai curries, and each diner adds chili oil at the table.
Can I make khao soi ahead of time?
Make the curry up to 3 days ahead and reheat. Cook and fry the noodles just before serving, since they do not keep their texture.
What can I use instead of pickled mustard greens?
Chopped sour pickles, sauerkraut or kimchi, rinsed, give a similar sharp contrast to the rich sauce.
How long does it take to make Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup)?
About 1 h 25 min in total: 35 min of preparation and 50 min of cooking.
How many calories are in Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup)?
About 670 kcal per serving, with 32 g of protein, 55 g of carbohydrates and 36 g of fat. These values are estimates.
Nutrition per serving
| Calories | 670 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 55 g |
| Fat | 36 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 1700 mg |
Estimated values, calculated from the ingredients.
