A traditional Northern Thai coconut curry noodle soup with chicken.
Ingredients
Main Ingredients
- 6piecechicken thighs
- 3cupscoconut milk
- 3cupscoconut cream
- 1/2cupKhao Soi curry paste
- 3tbsplight soy sauce
- 1tbspdark soy sauce
- 50gflat wheat flour egg noodles
- oil for deep frying
Khao Soi Curry Paste
- 10piecedried long chilies, deseeded
- 1tbspblack cardamom seeds
- 2tbspcoriander seeds
- 3tbspginger, julienned
- 10piecesmall shallots
- 4piecemedium coriander roots
- 1tbspfresh turmeric, sliced
- 1tbspsalt
- 1/2tbspcurry powder
Garlic Oil
- 3clovegarlic, medium size
- 4tbspoil
Side Servings
- 1pieceboiled egg
- sour pickled green mustard
- shallots
- 1piecelime wedge
- deep fried and ground dry chilies
How to make Khao Soi Gai
Prepare the Khao Soi Curry Paste
Soak the dried chilies in hot water until soft.
Drain and blend with black cardamom seeds, coriander seeds, ginger, shallots, coriander roots, fresh turmeric, salt, and curry powder until smooth.
Cook the Chicken
In a large pot, bring coconut milk to a boil.
Add the Khao Soi curry paste and cook until fragrant.
Add chicken thighs and cook until they are fully cooked.
Add coconut cream, light soy sauce, and dark soy sauce. Simmer for 20 minutes.
Prepare the Noodles
Cook the flat wheat flour egg noodles according to the package instructions.
Drain and set aside.
Deep fry a portion of the noodles until crispy for topping.
Make the Garlic Oil
Fry the garlic in oil until golden brown.
Remove from heat and set aside.
Assemble the Dish
Place cooked noodles in a bowl.
Pour the chicken curry over the noodles.
Top with crispy fried noodles and garlic oil.
Serve with side servings of boiled egg, sour pickled green mustard, shallots, lime wedge, and deep fried ground dry chilies.
Tips & Tricks
Adjust the spiciness by adding more or fewer dried chilies to the curry paste.
For a richer flavor, use full-fat coconut milk and cream.
