Use coconut cream first
The thick coconut content carries the spice paste and lets it roast. If the whole liquid is added immediately, the aroma remains flatter.
Thai Recipe
Khao Soi Gai
An aromatic paste of chilli, shallots, ginger, turmeric and spices forms the broth. Inlaid mustard cabbage, lime and shallots balance their abundance.
Total time
1 hr 40 min
Calories
790 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Northern Thailand curry noodle soup with chicken
Khao Soi is a classic from Northern Thailand. The shell combines soft egg noodles with a creamy, spicy curry broth and a second, crispy fried noodle portion. Chicken-tucks melt directly in coconut milk and broth until they easily dissipate from the bone. At the table, lime, raw shallots and mustard cabbage are included: they take the coconut broth heaviness and make each portion individually tasteable.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Khao Soi Gai
Khao Soi Gai is a curry noodle soup in northern Thailand with tenderly stewed chicken, coconut milk, egg noodles and crispy noodle topping.
Ingredients
6 servings
Method
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1
Make Khao Soi paste
Drain soaked chilies. Use four shallots, garlic, ginger, turmeric, coriander, cardamom, curry powder and salt in the blender to make a fine paste as possible; add spoonfuls of water if necessary.
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2
Roast paste in coconut cream
Heat thick portion of coconut milk in a heavy pot. Stir paste in it for 5 to 7 minutes until it smells strong, becomes significantly darker and is visible on the edge of coconut oil.
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3
Start broth
Stir in the remaining coconut milk, chicken broth, both soy sauces and palm sugar. Place the chicken thighs and slowly make it simmer.
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4
Chewing chicken gently
Let Khao Soi pull for 40 to 45 minutes without strong cooking until the chicken is tender and reaches at least 75 °C at the thickest point. Season with fish sauce.
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5
Fry crispy noodles
Divide 150 g of egg noodles into short tufts. Heat oil to 175 °C and fry the noodles for 30 to 45 seconds. Drain thoroughly on kitchen paper.
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6
Cook soft noodles
Cook the remaining egg noodles in unsalted water, drain thoroughly and immediately spread to six pre-heated shells.
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7
Compound shells
Add a chicken club and plenty of curry broth on the noodles. Crown with fried noodles and coriander; add mustard cabbage, lime and raw shallots separately.
Kitchen know-how
Tips for Khao Soi Gai
Plan two noodle textures
Only a small part is fried. The larger part cooks softly in water and forms the actual insert of the curry noodle soup.
Variations
How to adapt this recipe
Replace the homemade paste with 100 g Khao Soi paste. Only red curry paste is available, add curry powder, ginger and turmeric.
Replace chicken with 1 kg of beef shoulder in large cubes. Gently simmer covered for about 90 minutes and pour broth if necessary.
Nutrition per serving
790kcal
72.0 gCarbohydrates
43.0 gProtein
36.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Khao Soi Gai
Khao Soi is served as a noodle soup and uses its own spice paste with ginger, turmeric and dry spices. Crispy noodles and sour side dishes are included.
Fresh Chinese wheat noodles with egg work well. Plan a part for cooking and a smaller part for quick frying.
A light oil layer is normal with well-fried coconut milk and carries aroma. Strong fat separation can be limited by gentle simmering instead of sparkling cooking.
Curry broth and chicken can be cooked the day before. Prepare soft and fried noodles as well as fresh side dishes just before serving.
Mild sauerkraut, briefly rinsed and well squeezed dry, provides a similar acidity. It tastes different, but fulfils the same balancing function.
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