Khao Soi Gai – Curried Coconut Chicken Curry with Two Types of Noodles

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This incredible coconut curry with chicken and noodles hails from Northern Thailand with similar dishes also common in Laos and Myanmar. Egg noodles and chicken are served in a silky coconut curried broth, with so many complementary flavours from the curry powder, red Thai curry paste, lime leaves, fish sauce, palm sugar, soy sauce, lime and coriander. This delectable sauce is utterly addictive and packs a huge and complex flavour punch. Toppings of crispy noodles, fresh bamboo sprouts, red onion and red pepper bring extra bite and a wonderful texture contrast.

Please do not be put off by the long list off ingredients. If you cook Thai food regularly, you should have the majority in your cupboard and most just need measuring out – very little hands on effort. You can have this on the table and ready to eat in less than 30 minutes.

It is a huge favourite in our house; if you have any leftovers (unlikely!), I cook up some Jasmine Rice to create another slightly different meal and indeed, if you are a rice rather than noodles fan, simply make the curry without the noodles and serve with rice. Whichever way you chose, I guarantee, you will absolutely love it!

How to make Khao Soi Gai

Whilst I have tried to stick to as many authentic ingredients as possible, this dish typically uses a decent amount of strong, homemade chilli oil. To simplify the process and reduce the amount of oil used, I use minimal amounts of coconut or vegetable oil with the chilli flavour coming in from the curry powder and paste. It is a fiery curry but curry powders and pastes do vary, so go easy on the first attempt, you can always increase them! Equally, you can drizzle the end product with some chilli oil, if you are looking for more fire!

Collect all your ingredients together:

Curry and noodles –

• coconut or vegetable oil
• curry powder
• skinless chicken, thinly sliced. (Either breast or thigh meat will work)
• Thai red curry paste
• coconut milk
• chicken stock
• palm sugar (or soft brown sugar)
• fish sauce (or soy sauce/vinegar/lime juice)
• kaffir lime leaves (or bay leaves and lime zest)
• fresh egg noodles, divided
• red pepper/capsicum, thinly sliced
• dark soy sauce
• chopped coriander – leaves and stems
• lime juice

Toppings –

• crispy noodles
• fresh bean sprouts
• red pepper, thinly sliced
• lime wedges
• coriander leaves
• drizzle of chilli oil – if you’re after any extra kapow!

Top Tips – try and use authentic ingredients!

• Curry powder – I make my own but you can use your standard Indian curry powder. Curry powders do vary in heat so it may be trial and error with your first try – although this is meant to be quite a hot dish.
• Red Curry Paste – I either make my own (recipe coming soon) or I buy it from a local Asian store. I like Maesri or Mae Ploy. However, at the moment I am using a paste from My Pop-up Kitchen – a small catering business in SW London which also sells Thai and Indonesian curry pastes. They are amazing, truly authentic and are available on line, as well as in local shops. 10% of their profits are donated to Vision Rescue, a Mumbai-based organisation that helps children and adults to get off the streets by providing meals, informal education, medical assistance, safe houses and restoring dignity to the marginalised.
• Coconut Milk – I also buy this from my local Asian store. Although widely available in the UK, I find the supermarket versions slightly less rich and creamy but they are absolutely fine if that is all you can get.
• Palm Sugar – available at the local Asian store but it is also available in most large supermarkets. If you cannot get it, replace with brown sugar.
• Fish Sauce – available at the local Asian store but it is also available in most large supermarkets. If you cannot get it, replace with ½ light soy sauce and ½ lime juice or rice vinegar.)
• Kaffir Lime Leaves – I buy these from my local Asian store. They are normally frozen and can be used from frozen. Most large supermarkets stock dried lime leaves if you cannot get the frozen ones. If you cannot get them, replace with ½ bay leaves and some lime zest.
• Noodles – typically egg noodles are used although you could replace these with rice noodles if you are looking for a gluten free alternative. For ease, I buy fresh ones from the supermarket but dried work just as well too.
• Rice – if serving with rice, my preferred is Jasmine rice

Make Khao Soi Gai:

1. Heat ½ tablespoon coconut oil in a pan and add the curry powder. Cook for 30 seconds, stirring, until aromatic.
2. Add the chicken and fry for 1 minute, stirring from time to time.
3. Now add the red curry paste and fry for a further minute, stirring regularly.
4. Add the coconut milk, chicken stock, palm sugar, fish sauce and kaffir lime leaves.
5. Stir well, bring to a gentle simmer and cook for 5 – 6 minutes until the chicken is cooked.

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At the same time:

1. Add the oil in another pan and fry 150g noodles until lightly browned and crispy.
2. Remove from the pan.

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Finishing the dish:

1. Noodles – heat/cook the remaining noodles in accordance with packet instructions. Alternatively, fresh noodles can be heated in the curry. Add just before you take it off the heat.
2. Remove the kaffir lime leaves and take off the heat.
3. Add the red pepper/capsicum, soy sauce, lime juice and the chopped coriander.
4. Layer the noodles, curry sauce and then add the toppings:
   • crispy noodles
   • fresh bean sprouts
   • red pepper, thinly sliced
   • thinly sliced red onion
   • lime wedges
   • coriander leaves
   • drizzle of chilli oil – if you’re after any extra kapow!

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Made this recipe?

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