KHAO SOI GAI Recipe

Prepare dried chilies

Remove stems and most seeds from dried red chilies. Soak chilies in hot water for 15–20 minutes until pliable, then drain and reserve soaking liquid.

Toast whole spices

In a dry skillet over medium heat, toast cumin seeds, coriander seeds, and white peppercorns for 1–2 minutes until aromatic. Transfer to a mortar or spice grinder and grind to a fine powder. Set aside.

Blend paste

Combine soaked chilies, shallots, garlic, turmeric, ginger, lemongrass, galangal, coriander roots/stems, ground toasted spices, shrimp paste, salt, and 2 tablespoons oil in a blender or food processor. Add 2–3 tablespoons of the reserved chili soaking liquid (or water) to help blend. Process until a smooth, thick paste forms, scraping down the sides as needed. If paste is too dry, add up to 2 more tablespoons liquid.

Fry the paste

Heat 1 tablespoon oil in a wide skillet or saucepan over medium heat. Add the blended paste and fry, stirring continuously, for 6–8 minutes until fragrant, oil separates slightly, and raw smell disappears. Adjust heat to prevent burning. Remove from heat and set aside.

Brown chicken

Heat 1 tablespoon coconut or neutral oil in a large heavy-bottomed pot over medium-high heat. Add chicken pieces in a single layer and sear 2–3 minutes per side until lightly browned (they will finish cooking in the broth). Remove and set aside.

Aromatics and paste

In the same pot, add sliced shallot and sauté 2 minutes. Add the fried curry paste and optional Thai red curry paste; cook, stirring, for 1–2 minutes to bloom flavors.

Simmer with coconut milk

Pour in 400 ml of the coconut milk and stir to combine with the paste. Bring to a gentle simmer, then add the seared chicken pieces back to the pot. Add the remaining 400 ml coconut milk and 500 ml chicken stock (or water). Add torn kafir lime leaves and chopped pickled mustard greens if using. Bring to a low simmer and cook uncovered for 20–25 minutes, stirring occasionally, until chicken is cooked through and tender.

Season the broth

Stir in palm or brown sugar, fish sauce, soy sauce, and tamarind concentrate (or lime juice). Taste and adjust seasoning: balance salty, sweet, sour to your preference. If broth seems too thick, add up to 100 ml water or stock. If you want more heat or color, add extra chili oil or a teaspoon of red curry paste.

Finish

Simmer another 3–5 minutes to meld flavors. Remove and discard kaffir lime leaves before serving, if desired.

Prepare fresh egg noodles

Bring a large pot of water to a rolling boil. Blanch fresh egg noodles for 30–60 seconds until tender but still springy (follow package if using dried/packaged fresh). Drain and portion into serving bowls.

Heat crispy noodles

If using pre-fried crispy noodles, warm briefly in a 180°C (350°F) oven for 2–3 minutes or flash-fry homemade noodle strips in hot oil until puffed and golden. Drain on paper towel.

Assemble bowls

Ladle hot coconut-curry chicken broth and pieces over the cooked egg noodles in each bowl. Top with a handful of bean sprouts, sliced scallions, chopped cilantro, a few pieces of crispy noodles, and a sprinkle of ground peanuts if using. Serve with lime wedges and chili oil on the side so diners can adjust acidity and heat.

Serving note

Khao Soi is best eaten immediately while broth is hot and crispy noodles remain crunchy. Leftover broth may be refrigerated up to 2 days; reheat gently and stir before serving.