Khao Soi GaiNorthern Thai Coconut Curry Noodles
A northern Thai-style coconut curry noodle soup with chicken, boiled egg noodles, crisp fried noodles, pickled mustard greens, red onion, and lime.
Prep
25m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Topping
- 40mlVegetable Oil
Broth
- 20mlVegetable Oil
Noodles
- 400gEgg Noodles
Topping
- 120gEgg Noodles
Noodles
- 1lWater
Broth
- 15gGarlic (finely chopped)
- 60gShallot (finely chopped)
- 70gCurry Paste
- 700mlCoconut Milk
- 500mlChicken Stock
- 600gChicken Thigh (cut into pieces)
Seasoning
- 25mlFermented Fish Sauce
- 15gPalm Sugar
Topping
- 150gPickled Mustard Greens (chopped)
- 120gRed Onion (thinly sliced)
- 2pcsLime (cut into wedges)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil to 180°C (350°F) in a deep pan. Fry the egg noodles assigned to the topping until crisp and golden, then drain.
- 02
Heat the vegetable oil in a pot over medium heat. Add the garlic and shallot and cook until fragrant, then stir in the curry paste and fry briefly.
- 03
Pour in the coconut milk and chicken stock, add the chicken thigh, and simmer gently until tender and the chicken reaches 74°C (165°F).
- 04
Stir in the fermented fish sauce and palm sugar and simmer briefly to balance the broth.
- 05
Bring the water to a boil and cook the egg noodles assigned to the noodles until just tender, then drain.
- 06
Divide the cooked noodles among bowls and ladle over the broth and chicken.
- 07
Finish with the crisp egg noodles, pickled mustard greens, red onion, and limes.
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