Khao Soi Gai Recipe
Make Khao Soi Gai Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Curry sauce
Chicken & noodles
Crispy topping
Garnishes & accompaniments
Method
Curry sauce
- 1
- 2
Bloom curry paste and spices
Add the 2 tbs red curry paste to the pot and stir for 1–2 minutes until the paste becomes fragrant and begins to darken. Add 2 tsp curry powder and 1 tsp ground turmeric and stir to combine, cooking 30–45 seconds to bloom the spices.
- 3
Add liquids and season
Pour in 2 cups coconut milk and 1 cup chicken stock, stirring to incorporate the curry paste. Bring the mixture to a gentle simmer (do not boil aggressively) and add 2 tsp fish sauce and 1 tsp palm sugar. Taste and adjust seasoning—add more fish sauce for saltiness or a little more sugar for balance.
Chicken & noodles
- 4
Cook chicken in curry
Add the bite-sized chicken thigh pieces to the simmering curry sauce. Reduce heat to low and simmer gently for 12–15 minutes, or until the chicken is cooked through and tender. Stir occasionally to keep sauce from sticking and to ensure chicken pieces are coated.
- 5
Prepare noodles
While the chicken simmers, bring a large pot of salted water to a boil. Cook 8 oz egg noodles according to package instructions until just tender (fresh noodles typically 2–4 minutes). Drain and rinse briefly under warm water to stop cooking; toss with 1 tbsp lime juice and 1 tsp salt to season and prevent sticking.
- 6
Finish curry consistency
If the curry sauce is too thick, add up to 1/2 cup hot water or additional chicken stock to reach a silky soup-like consistency typical of khao soi. Simmer 1–2 more minutes to meld flavors.
Crispy topping
- 7
Fry noodles
Heat about 1 cup vegetable oil in a small deep skillet or saucepan to 350°F (175°C). Separate 1 cup dried or fresh egg noodles and working in small batches, fry until puffed and crispy, about 20–45 seconds per batch. Use a spider or slotted spoon to remove and drain on paper towels. Alternatively, crisp thin wonton strips if you prefer.
Garnishes & assembly
- 8
- 9
Top and garnish
Top each bowl with a handful of the crispy fried noodles. Offer pickled mustard greens, thinly sliced shallots, chopped scallions, cilantro leaves, lime wedges, and a small spoon of chili oil at the table so diners can customize. Squeeze lime and add pickles and chili to taste.