Khao Soi Gai

Khao soi is the signature dish of Chiang Mai and northern Thailand, reflecting Burmese and Shan influences along ancient trade routes. It layers textures brilliantly: soft egg noodles in a creamy curry broth, crowned with crispy fried noodles.

Serves: 4

Ingredients

• 500g (1.1 lb) bone-in chicken thighs
• 400ml (14 oz) coconut milk
• 500ml (2 cups) chicken stock
• 3 tablespoons khao soi curry paste (or red curry paste mixed with 1 tsp curry powder and ½ tsp turmeric)
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• 1 tablespoon soy sauce
• 400g (14 oz) fresh egg noodles (ba mii)
• Vegetable oil for frying
• 4 shallots, thinly sliced

Garnishes

• Pickled mustard greens
• Thinly sliced red shallots
• Fresh lime wedges
• Chili oil or crispy chili flakes
• Fresh cilantro

Instructions

1. Set aside a quarter of the noodles. Deep-fry them in batches in 180°C (350°F) oil for 30-45 seconds until golden and crispy. Drain on paper towels.
2. Heat 2 tablespoons of the thick cream from the top of the coconut milk in a large pot over medium heat. Fry the curry paste for 2-3 minutes until fragrant and the oil separates.
3. Add the chicken thighs and turn to coat in the paste. Cook for 3 minutes per side.
4. Add the remaining coconut milk, chicken stock, fish sauce, sugar, and soy sauce. Bring to a boil, then reduce heat and simmer for 25 minutes until the chicken is tender.
5. Cook the remaining fresh noodles in boiling water for 1-2 minutes. Drain and divide among bowls.
6. Ladle the curry broth and chicken over the noodles. Top with crispy fried noodles and all the garnishes.

Cook's Notes: The contrast between soft and crispy noodles is essential — don't skip the fried batch. Authentic khao soi paste includes dried chilies, shallots, garlic, ginger, lemongrass, coriander root, and turmeric pounded in a mortar. Pickled mustard greens provide a vital sour crunch that balances the rich broth.