Use coconut cream first
The thick coconut content carries the spice paste and lets it roast. If all the liquid is added immediately, the flavour remains flatter.
Thai Recipe
Khao Soi Gai
The broth is made from an aromatic paste of chilli, shallots, ginger, turmeric and spices. Pickled mustard cabbage, lime and shallots balance their fullness.
Total time
1 hr 40 min
Calories
790 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Northern Thai 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 portion of noodle. Chicken legs braise directly in coconut milk and broth until they easily come off the bone. At the table, they include lime, raw shallots and pickled mustard cabbage: they take the weight off the coconut broth and make each portion individually tasty.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Khao Soi Gai
Khao Soi Gai is a northern Thai curry noodle soup with tender braised chicken, coconut milk, egg noodles and crispy noodle topping.
Ingredients
6 servings
Method
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1
Making khao soi paste
Drain the soaked chillies. Blend them with four shallots, garlic, ginger, turmeric, coriander, cardamom, curry powder and salt in a blender to make a paste as fine as possible; add tablespoons of water if necessary.
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2
Roast paste in coconut cream
Heat the thick part of the coconut milk in a heavy pot. Stir in the paste for 5 to 7 minutes until it has a strong fragrance, darkens considerably and coconut oil is visible on the edges.
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3
Add stock
Stir in the remaining coconut milk, chicken stock, both soy sauces and palm sugar. Add the chicken thighs and slowly simmer.
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4
Sauté the chicken gently
Let Khao Soi simmer for 40 to 45 minutes without cooking until the chicken is tender and at its thickest point reaches at least 75 ° C. Season with fish sauce.
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5
Fry crispy noodles
Divide 150 g egg noodles into small bunches. Heat oil to 175 ° C and fry the noodles in portions for 30 to 45 seconds until golden brown. Drain thoroughly on kitchen paper.
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6
Cook soft noodles
Cook the remaining egg noodles in unsalted water until al dente, drain thoroughly and immediately distribute among six preheated bowls.
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7
Composition bowls
Add one chicken leg and plenty of curry stock to each pasta, topped with deep-fried noodles and coriander, and add the mustard cabbage, lime and raw shallots separately.
Kitchen know-how
Tips for Khao Soi Gai
Schedule two pasta textures
Only a small portion is fried, the larger part boils softly in water and forms the actual part of the curry noodle soup.
Variations
How to adapt this recipe
Replace the homemade paste with 100 g Khao Soi paste. If only red curry paste is available, stir in curry powder, ginger and turmeric.
Replace chicken with 1 kg beef shoulder in large cubes. Cover and braise gently for about 90 minutes and add stock if necessary.
Nutrition per serving
790kcal
72.0 gCarbohydrates
43.0 gProtein
36.0 gFat
Values are estimates 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 part of it.
Fresh Chinese wheat noodles with egg work well. Allow one part for cooking and a smaller part for quick frying.
A light layer of oil is normal in well-fried coconut milk and carries flavour. Strong fat separation can be limited by gentle simmering instead of bubbling cooking.
Curry broth and chicken can be cooked one day in advance. Prepare soft and deep-fried noodles and fresh side dishes just before serving.
Mild sauerkraut, rinsed off briefly and well squeezed dry, provides a similar acidity. It tastes different, but has the same balancing function.
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