Recipes

Khao Soi Kai
(Thai Curry Noodle Soup)

Thai Khao Soi with Chicken is a popular Northern Thai dish that features tender chicken simmered in a rich and fragrant coconut milk curry broth. The dish is traditionally served over fresh egg noodles and garnished with chopped green onions, cilantro, and lime wedges for a burst of freshness and acidity. The combination of aromatic spices, creamy coconut milk, and tender chicken makes for a satisfying and flavorful meal that is perfect for any occasion.

Recipe

Ingredients

■ The Soup & Chicken
Chicken drumsticks or thighs	3-4 pcs
Khao Soi curry paste	100 g
Coconut milk	500-600 ml
Fish sauce	3 tbsp
Palm sugar	1.5 tbsp
Salt	A pinch
■ The Noodles & Toppings
Egg noodles	300 g
Cooking oil (For deep-frying the noodles)
Side dishes (Pickled mustard greens (sliced), shallots (sliced), lime wedges, and Thai chili paste in oil (Nam Prik Pao))
Garnish (Slices of coriander and spring onions)
■ Instructions
1. Make the Crispy Noodles: Take a small handful of the fresh egg noodles. Deep-fry them in hot oil until golden brown and crispy. Drain and set aside for the topping.
2. Fry the Curry Paste: Heat ½ cup of the thick coconut cream in a large pot over medium heat. Stir until the oil begins to separate. Add the Khao Soi curry paste and fry until highly fragrant.
3. Sear the Chicken: Add the chicken pieces into the pot. Toss them in the fragrant curry paste until the outside of the chicken is seared and coated.
4. Simmer and Stew: Pour in the remaining coconut milk. Bring it to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for 40–50 minutes until the chicken is tender and falls off the bone.
5. Season the Broth: Season the soup with fish sauce and palm sugar. Taste and adjust—it should be a perfect balance of creamy, savory, slightly sweet, and spicy.
6. Cook the Soft Noodles: Boil the remaining fresh egg noodles in a separate pot of boiling water for about 1–2 minutes until soft. Drain well and divide into serving bowls.
7. Assemble and Serve: Ladle the hot curry soup and a chicken drumstick over the soft noodles. Top with the crispy fried noodles. Serve hot alongside the side dishes (lime, shallots, pickled greens, and chili oil) so guests can flavor their bowls to taste.