Go Back
Print
Photograph of Khao Soi Gai - Curried Coconut Chicken Curry with Two Types of Noodles

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

Eggs noodles and chicken are served in a silky coconut curried broth; with flavours from 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. Serves 3-4

Course Dinner, Lunch, Supper
Cuisine Thai
Keyword chicken, coconut milk, curry, noodles
Prep Time 15 minutes
Cook Time 10 minutes
Author Susan

Ingredients

For the curry and noodles:

  • 1½ tablespoons coconut or vegetable oil, divided
  • 2 teaspoons curry powder, or to taste
  • 350g – 400g skinless chicken, thinly sliced. (Either breast or thigh meat will work)
  • 30g/2 tablespoons Thai red curry paste, or to taste
  • 400ml tin of coconut milk
  • 400ml chicken stock, preferably fresh
  • 1½ tablespoons palm sugar (or 1 tablespoon soft brown sugar)
  • 1½ tablespoons fish sauce (or ¾ teaspoon light soy sauce and ¾ teaspoon of lime juice or rice vinegar)
  • 4 kaffir lime leaves (or 2 bay leaves and the zest from ½ lime)
  • 550g fresh egg noodles, divided
  • ½ red pepper, thinly sliced
  • 1 tablespoon dark soy sauce
  • Juice of ½ lime
  • 30g chopped coriander – leaves and stems

Toppings:

  • crispy noodles
  • beansprouts
  • thinly sliced red onion
  • lime wedges
  • ½ red pepper, thinly sliced
  • chilli oil – if you’re after any extra kapow!

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Make the curry: heat ½ tablespoon coconut oil in a pan and add the curry powder. Cook for 30 seconds, stirring, until aromatic.

  3. Add the chicken and fry for 1 minute, stirring from time to time.

  4. Now add the red curry paste and fry for a further minute, stirring regularly.

  5. Add the coconut milk, chicken stock, palm sugar, fish sauce and kaffir lime leaves.

  6. Stir well, bring to a gentle simmer and cook for 5 – 6 minutes until the chicken is cooked.

  7. At the same time fry the noodles: add the oil in another pan and fry 150g noodles until lightly browned and crispy.

  8. Remove from the pan.

  9. Finishing the dish: 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.

  10. Remove the kaffir lime leaves and take the curry off the heat.

  11. Add the red pepper/capsicum, soy sauce, lime juice and the chopped coriander.

  12. Layer the noodles, curry sauce and then add the toppings:

    - fried noodles

    - fresh bean sprouts

    - red pepper/capsicum, thinly sliced

    - thinly sliced red onion

    - lime wedges

    - coriander leaves

    - drizzle of chilli oil – if you’re after any extra kapow!

Recipe Notes

Equipment:

  • Cast iron casserole/Dutch oven/frying pan/saucepan or wok
  • Chopping board and knife
  • Measuring spoons
  • Kitchen scales
  • frying pan
  • saucepan, for noodles, if necessary

Noodles:

Fresh noodles can also be heated up in the curry. Simply add for the last couple of minutes before the end of cooking. Don't forget that they will continue to cook as they sit in the hot curry - if you think you may have leftovers, I wold heat them separately.