How To Make Chiang Mai Curried Noodles (Khao Soi Gai)
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 8 ounces egg noodles
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons red curry paste
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1 can (14 ounces) coconut milk
- 2 cups chicken broth
- 1 pound chicken thighs, boneless and skinless
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Salt, to taste
- Lime wedges, for serving
- Fresh cilantro, for garnish
- Fried noodles, for topping
- Red onion, thinly sliced for garnish
- Pickled mustard greens, for serving
- Roasted chili paste, for serving
Instructions
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Cook egg noodles according to package instructions. Drain and set aside.
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In a large pot, heat vegetable oil over medium heat. Add onion and garlic, sauté until softened and fragrant.
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Add red curry paste, turmeric, and curry powder to the pot. Cook for 1-2 minutes until the mixture becomes aromatic.
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Pour in coconut milk and chicken broth. Stir to combine.
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Add chicken thighs to the pot and bring to a simmer. Cook for 20-25 minutes until chicken is cooked through and tender.
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Remove chicken from the pot and shred with two forks. Return shredded chicken to the pot.
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Stir in fish sauce, sugar, and salt. Adjust seasoning to taste.
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To serve, divide cooked egg noodles among bowls. Ladle the curry soup over the noodles.
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Top each bowl with fried noodles, red onion slices, pickled mustard greens, and roasted chili paste.
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Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition
- Calories : 550kcal
- Total Fat : 28g
- Saturated Fat : 18g
- Cholesterol : 90mg
- Sodium : 1200mg
- Total Carbohydrates : 53g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 26g
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