Chiang Mai Curried Noodle and Chicken Soup Kao Soi Gai
Transport your taste buds to the vibrant streets of Northern Thailand with this Chiang Mai Curried Noodle and Chicken Soup, known locally as Kao Soi Gai. This irresistible dish combines tender chicken drumsticks simmered in a rich and fragrant coconut curry broth, made with red curry paste, turmeric, and yellow curry powder for layers of bold flavors. Served over tender egg noodles and crowned with a crispy noodle topping for added texture, this soup offers a delightful balance of creaminess and crunch. Garnished with zesty lime, pickled mustard greens, fresh herbs, and a touch of sweetness from palm sugar, each bowl is an explosion of contrasting flavors and textures. Perfect for a cozy family meal or an exotic dinner party, this authentic Thai recipe is as much a feast for the eyes as it is for the palate!
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Ingredients
- 6 pieces Chicken drumsticks or thighs
- 400 grams Fresh egg noodles
- 800 milliliters Coconut milk
- 800 milliliters Chicken stock
- 2 tablespoons Red curry paste
- 1 tablespoon Yellow curry powder
- 1 teaspoon Turmeric powder
- 3 pieces Shallots, finely sliced
- 100 grams Pickled mustard greens, chopped
- 3 pieces Lime, cut into wedges
- 1 cup Vegetable oil for frying
- 2 tablespoons Fish sauce
- 1 tablespoon Palm sugar (or brown sugar)
- 2 stalks Green onions, chopped
- 2 tablespoons Coriander leaves (cilantro), chopped
Directions
Step 1
Prepare the noodles: Divide the fresh egg noodles into two portions. Use one portion for the soup and the other for frying. Bring a pot of water to boil, add the soup portion of noodles, cook for 2-3 minutes or until tender, and drain. Set aside.
Step 2
Prepare crispy fried noodles: Heat 1 cup of vegetable oil in a deep pan or pot over medium heat. Test the oil by adding a small piece of noodle to see if it sizzles. Fry small batches of the reserved noodles until golden and crispy. Drain on a paper towel and set aside.
Step 3
Make the curry soup base: Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the red curry paste, yellow curry powder, and turmeric powder. Stir-fry for 2 minutes until fragrant.
Step 4
Add coconut milk: Pour in half of the coconut milk (400ml) and stir to combine with the curry paste mixture. Cook for 3-4 minutes, stirring frequently.
Step 5
Add chicken: Place the chicken drumsticks or thighs into the curry base. Cook for about 5 minutes, turning the chicken to coat evenly with the curry.
Step 6
Add chicken stock: Pour in the chicken stock and the remaining coconut milk. Bring to a gentle boil, then reduce the heat to low. Simmer the soup for 25 minutes or until the chicken is tender and cooked through.
Step 7
Season the soup: Stir in the fish sauce and palm sugar, adjusting the taste to your preference. Simmer for an additional 5 minutes.
Step 8
Assemble the soup: Divide the boiled egg noodles into serving bowls. Ladle the hot curry soup over the noodles, ensuring each bowl gets a piece of chicken.
Step 9
Garnish and serve: Top each bowl with crispy fried noodles, sliced shallots, pickled mustard greens, chopped green onions, and coriander leaves. Serve with lime wedges on the side for squeezing over the soup.
Nutrition Facts
| Serving size | (3630.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4880.0 |
| Total Fat 339.4g | 0% |
| Saturated Fat 59.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1001mg | 0% |
| Sodium 5110.6mg | 0% |
| Total Carbohydrate 238.1g | 0% |
| Dietary Fiber 19.8g | 0% |
| Total Sugars 85.3g | |
| Protein 256.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 464.8mg | 0% |
| Iron 24.0mg | 0% |
| Potassium 3861.0mg | 0% |
Source of Calories