Khao Soi Gai - Chiang Mai's Curry Noodles

Khao Soi - Chiang Mai's Curry Noodles

 

The above is a photo of Khao Soi Gai that we ate often when staying in Chiang Mai, Thailand. The meal consists of some rich brown gravy, softened egg noodles, a chicken leg, topped with crispy fried egg noodles. It all comes with a mixture of pickled vegetables, a lemon wedge and red shallots to add to your taste. At a cost of between 30 and 60 baht ($1-2), depending what meat you order and where you go, this one bowl wonder is something that you cannot NOT try.

The below video is of us enjoying a delicious bowl each at a fancier Khao Soi Restaurant in Chiang Mai - Kao Soi Nimman - This restaurant is located on Nimmanhaemin Road, Soi 7. There's a map at the end of the post. As this is a specialty Khao Soi restaurant they offer versions with steamed ground pork sausage, deep fried pork, Thai omelette or shrimps as well as chicken Kao Soi.

Oh yum indeed.

 

Interested in making Khao Soi at home? We recommend it!

Khao Soi Gai - Chiang Mai's Curry Noodles Recipe

Ingredients (Serves 4-6)
30 mls/2 tbs oil
3 cloves of garlic crushed
3 shallots chopped
1 litre (4 cups) coconut milk
100g (4 tbs) red curry paste (make your own!)
4 large chicken legs or chicken pieces
45 mls (3 tbs) fish sauce, naam pla
60g (1/4 cup) palm sugar
15 mls (1 tbs) fresh lime juice
5g (1 tsp) turmeric
750 mls (3 cups) water
185g fresh egg noodles
¼ cup chopped coriander

Garnish
125 mls (1/2 cup) oil
60g egg noodles fried until crispy
½ lime
Pickled cabbage
Lime wedges
Red shallots, shredded finely

Instructions:
Fry the garlic and shallots in a wok with plenty of oil for about 30 seconds.
Add the Thai red curry paste, fry for about 3 monutes.
Next is the coconut milk, stir, wait for it to boil and then reduce to a simmer.
Add the chicken legs, or whatever you eant to put in there.
Simmer on a very low heat for at least 45 minutes. Mmm yum.
Add the palm sugar, fish sauce, lime juice and tumeric.
Stir all of this together, simmer for another 10 to 15 minutes.

In a seperate wok (or pot), heat up the oil until really hot, then add the fresh egg noodles until crispy. Try not to brown them too much.
Remove from the oil, drain.

Bring the water to boil in another pot, add the frsh egg noodles.
Cook for about 1 minute. You still want the noodles to have a slight bite in them.
Drain the noodles.

Putting it all together:
Grab a serving bowl...
Put the boiled noodles in the bottom of the bowl.
Add a chicken leg, the meat will fall off, be gentle.
Top with some of the curry saucey soup.
Garnish with a handful of the crispy noodles and chopped coriander

Serve immediately with a little bowl on the side consisting of the pickled cabbage, a lemon / lime wedge or two, and some fresh shallots.

Enjoy!


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