Thai
Khao Soi Gai
A northern Thai chicken curry noodle soup with a rich coconut broth, tender chicken, soft egg noodles, and a crown of crisp fried noodles. Serve it with pickled mustard greens, shallots, lime, and roasted chili oil so each bowl tastes bright, savory, and aromatic.
Watch it madeMark Wiens · 1:44
Ingredients
- Fresh egg noodles300g
- Chicken drumsticks or bone-in thighs2 pieces
- Thick coconut cream1/2 cup
- Coconut milk1 1/2 cups
- Chicken stock1 cup
- Neutral oil, for frying noodles2 cups
- Dried spur chilies, seeded and soaked4
- Dried Thai chilies, soaked2
- Shallots, sliced3 small
- Garlic cloves3
- Fresh ginger, sliced1 tbsp
- Fresh turmeric, sliced1 tsp
- Coriander seeds, toasted1 tsp
- Black cardamom seeds or green cardamom seeds1/4 tsp
- Shrimp paste1/2 tsp
- Salt1/2 tsp
- Curry powder1 1/2 tsp
- Fish sauce1 1/2 tbsp
- Palm sugar1 tsp
- Pickled mustard greens, rinsed and chopped1/3 cup
- Shallot, thinly sliced1 small
- Lime, cut into wedges1
- Roasted chili oil2 tsp
- Cilantro leaves2 tbsp
Method
- Pound the soaked dried chilies with the salt in a mortar until fine, then pound in the shallots, garlic, ginger, turmeric, toasted coriander seeds, cardamom seeds, and shrimp paste to make a smooth khao soi curry paste.
- Separate about 80g of the egg noodles for frying and loosen the remaining noodles for boiling.
- Heat the frying oil in a small pot to 175°C, fry the reserved noodles in small handfuls until puffed and golden, then drain on paper towels.
- Bring a pot of water to a boil, blanch the remaining egg noodles until just tender, rinse briefly, drain well, and divide between 2 serving bowls.
- In a saucepan over medium heat, simmer the thick coconut cream until glossy and the oil begins to separate.
- Add the curry paste and fry slowly for 3 to 5 minutes until deeply aromatic and the paste darkens slightly.
- Stir in the curry powder, add the chicken pieces, and turn them in the paste until coated.
- Pour in the coconut milk and chicken stock, bring to a gentle simmer, and cook for 25 to 30 minutes until the chicken is tender.
- Season the broth with fish sauce and palm sugar, tasting for a balance of salty, lightly sweet, rich, and spicy.
- Place one chicken piece over each bowl of boiled noodles and ladle the hot curry broth generously over the top.
- Top each bowl with crisp fried noodles, then serve with pickled mustard greens, sliced shallot, lime wedges, roasted chili oil, and cilantro on the side.
Common questions
Can I substitute the dried chilies or fresh turmeric in khao soi gai?
Yes. Use any mild-to-medium dried red chilies if Thai spur chilies are unavailable, and swap fresh turmeric for 1/2 to 1 teaspoon ground turmeric. The flavor shifts slightly, but the curry will still taste right.
How long does it take to make khao soi gai from start to finish?
Plan on about 1 hour 15 minutes to 1 hour 30 minutes. Making and frying the noodles takes about 15 minutes, while the curry base and chicken simmering usually takes 35 to 45 minutes, plus prep time.
What are the most common mistakes when making khao soi gai?
The biggest mistakes are burning the curry paste, under-seasoning the sauce, and overcooking the egg noodles. Fry the paste slowly until aromatic, taste the broth before serving, and blanch noodles just until tender.
How should I store leftover khao soi gai?
Store the curry, noodles, and fried noodle topping separately if possible. Refrigerate in airtight containers for up to 3 days. Reheat the curry gently with a splash of stock or water, then add fresh or briefly reheated noodles.
What should I serve with khao soi gai?
Serve with lime wedges, pickled mustard greens if you have them, sliced shallots, and extra chili oil or chili flakes. The fried noodle topping is essential; add it right before eating so it stays crisp.