Cook and Scale
Khao Soi Gai (Thai Curry Noodle Soup)
4 servings · 50 min total
Creamy coconut curry broth over egg noodles and tender braised chicken, finished with crispy fried shallots and pickled shallot for crunch.
Ingredients
- 3 tbsp red curry paste
- 1 tbsp curry powder
- 8 dl coconut milk
- 4 dl chicken stock
- 700 g chicken thigh, bone-in
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 400 g egg noodles
- 2 tbsp vegetable oil
- 1 shallot, thinly sliced
- 2 tbsp fried shallots
- 2 spring onion, sliced
- 3 tbsp fresh cilantro, chopped
- 1 lime, cut into wedges
- 2 tbsp chilli flakes, fried in oil
Contains: Gluten, Egg, Fish, Crustaceans, Celery, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
Heat the coconut cream — Scoop the thick cream from the top of the coconut milk into a pot and heat with the vegetable oil over medium heat.
- 2.
Fry the curry paste — Stir in the red curry paste and curry powder and fry for 3 minutes until fragrant and the oil separates.
- 3.
Simmer the chicken curry — Add the chicken thighs, remaining coconut milk, and chicken stock. Bring to a boil, then reduce heat and simmer for 20 minutes until the chicken is tender.
- 4.
Season curry, cook noodles — Season the curry with fish sauce and palm sugar. Meanwhile, cook the egg noodles in boiling water according to package instructions, then drain.
- 5.
Assemble and serve the bowls — Divide the boiled noodles between bowls, ladle over the chicken curry, and top with sliced shallot, fried shallots, scallion, cilantro, fried chili flakes, and a lime wedge.