40min 4 ppl
Khao Soi Gai
39 minutes
4 people
Medium31–60 min or 7–12 steps
39 min · 9 steps
Medium: 31–60 min or 7–12 steps
1120 kcalper person
Protein 49g
Carbs 82g
Fats 63g
About this dish
Northern Thai curry noodle soup: chicken simmered in a turmeric-gold coconut broth, ladled over boiled egg noodles and topped with a crisp fried tangle.
Allergy Info
Gluten, Eggs, Celery, Fish, Crustaceans
Diet Info
Meat
Before you start
Ready-made is fine, or make your own.
- Crispy Fried Shallots20 gstart 24 minutes aheadMake your own
Ingredients
Fresh Produce
- Limescut into wedges, to serve2
- Thai shallotsthinly sliced, to serve2
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into large pieces500 g
Tins & Jars
- Thai red curry paste3 tbsp
- Coconut Milktwo 400 ml tins800 ml
- Chicken stock400 ml
Dried Goods
- Egg noodlesfor boiling300 g
- Egg noodlesfor deep-frying until crispy, to garnish100 g
- Crispy fried shallotsto garnish20 g
- Palm sugargrated1 tbsp
Spices & Seasonings
- Ground Turmeric1 tsp
Oils & Condiments
- Fish sauce2 tbsp
- Vegetable Oilfor deep-frying the noodles500 ml
Utensils
- Large saucepan
- Saucepan
- Chopping board
- Sharp knife
- Meat thermometer
- Slotted spoon
Method
1
Cut the chicken into large pieces.
Approx. 3 minutes
2
Thinly slice the fresh shallots for garnish.
Approx. 2 minutes
3
Heat a splash of the coconut milk in a large saucepan over medium heat and fry the red curry paste and turmeric for 3 minutes until fragrant and the oil separates.
Approx. 3 minutes
4
Add the chicken and stir-fry for 5 minutes until coated and sealed.
Approx. 5 minutes
5
Pour in the remaining coconut milk and the chicken stock, and simmer for 15 minutes until the chicken is cooked through and reads 74°C on a meat thermometer.
Approx. 15 minutes
6
Stir in the fish sauce and palm sugar, then taste and adjust the seasoning.
Approx. 2 minutes
7
Bring a saucepan of water to the boil and cook 300 g of the egg noodles for 4 minutes until tender, then drain and divide between bowls.
Approx. 4 minutes
8
Heat the vegetable oil in a small saucepan to 180°C and deep-fry the remaining 100 g of egg noodles for 2 minutes until crisp and golden; drain on kitchen paper.
Approx. 2 minutes
9
Ladle the curry and chicken over the boiled noodles, and top with the crispy noodles, crispy fried shallots and sliced shallots. Serve with lime wedges.
Approx. 3 minutes
