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Authentic Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup)
Traditional dish · Thai
A rich and fragrant Northern Thai chicken noodle soup featuring a creamy coconut curry broth, tender chicken, and a delightful mix of soft and crispy noodles, served with traditional accompaniments.
Ingredients
- Chicken thighs1.5 lbs
- Coconut milk2 cans (13.5 oz each)
- Red curry paste4 tbsp
- Egg noodles1 lb
- Chicken broth2 cups
- Shallots1 cup, thinly sliced
- Garlic4 cloves, minced
- Ginger1 inch piece, grated
- Turmeric powder1 tsp
- Cumin powder1 tsp
- Coriander powder1 tsp
- Fish sauce2 tbsp
- Palm sugar1 tbsp
- Lime juice2 tbsp
- Vegetable oil2 tbsp
- Pickled mustard greens1/2 cup, chopped
- Fresh cilantro1/4 cup, chopped
- Chili oilto taste
- Saltto taste
- Wateras needed
Steps
- 1
Cut chicken thighs into bite-sized pieces. Set aside.
- 2
In a large pot or Dutch oven, heat vegetable oil over medium heat. Add sliced shallots and cook until softened, about 5 minutes. Add minced garlic and grated ginger, cook for another minute until fragrant.
- 3
Add red curry paste, turmeric, cumin, and coriander powder. Stir and cook for 1-2 minutes until fragrant.
- 4
Pour in 1 can of coconut milk and stir to combine with the paste. Bring to a simmer.
- 5
Add chicken pieces to the pot and cook until browned on all sides.
- 6
Pour in chicken broth and the remaining can of coconut milk. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until chicken is cooked through and tender.
- 7
Season the broth with fish sauce, palm sugar, and lime juice. Adjust seasoning to taste. Add salt if needed.
- 8
While the soup simmers, boil egg noodles according to package directions. Drain and rinse. Reserve some noodles to fry until crispy for garnish.
- 9
To serve, place a portion of cooked egg noodles in each bowl. Ladle the hot curry soup over the noodles. Top with crispy fried noodles, chopped pickled mustard greens, fresh cilantro, and a drizzle of chili oil.
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