Welcome to Plan n Cook — plan meals, shop once, cook with less stress.

Plan n Cook
join
kitchen
Home kitchen plans

Khao Soi Gai (Thai Chicken Curry Noodles)

  1. Home
  2. Recipes
  3. Khao Soi Gai (Thai Chicken Curry Noodles)

Khao Soi Gai (Thai Chicken Curry Noodles)

Cuisine:Thai

Course:Dinner

20m prep 40m cook 1h 0m ready

4 servings Superlative comfort food from northern Thailand. Tender egg noodles and fall-apart chicken lurk in the coconut-curry broth; the optional crispy fried noodles add crunch. Add more or less curry paste depending on your tolerance for spice and the heat level of the curry paste you have on hand. Pickled mustard greens are an optional garnish here, but they add a welcome, tangy complexity to the rich broth. Made from a chunky, thick-leafed variety of mustard, these pickles are available at most Asian markets, either in small cans or plastic pouches (purchase the sour or “acrid” variety).

Add to Meal Plan

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 8 ounces dried Chinese egg noodles or thin egg noodles, or 1 pound fresh wonton noodles
  • 2 tablespoons vegetable oil
  • 1
    • 1 tablespoon coriander seeds
    • 1 ½ teaspoons cumin seeds
    • 1 ½ teaspoons white peppercorns
    • ½ cup tightly packed fresh cilantro leaves and stems or 3 ounces coriander root
    • 4 ounces green Thai chiles or serrano peppers, seeded, if desired, and chopped
    • 3 shallots, coarsely chopped
    • Cloves from 1 head garlic, coarsely chopped
    • 2 tablespoons chopped peeled galangal or ginger
    • 1 ½ tablespoons chopped peeled fresh turmeric
    • 1 stalk lemongrass, tender bottom portion only, chopped
    • 2 makrut lime leaves or the finely grated zest of 2 limes
    • (1 ½ teaspoons shrimp paste)
    • ¾ teaspoon salt
    Sub-recipe steps
    1. Combine in a small, dry skillet over medium heat and toast, shaking the pan often to prevent burning, 2 to 3 minutes: 1 tablespoon coriander seeds; 1 ½ teaspoons cumin seeds; 1 ½ teaspoons white peppercorns
    2. Transfer to a plate and let cool to room temperature. Transfer the spices to a blender or food processor along with: ½ cup tightly packed fresh cilantro leaves and stems or 3 ounces coriander root; 4 ounces green Thai chiles or serrano peppers, seeded, if desired, and chopped; 3 shallots, coarsely chopped; Cloves from 1 head garlic, coarsely chopped; 2 tablespoons chopped peeled galangal or ginger; 1 ½ tablespoons chopped peeled fresh turmeric; 1 stalk lemongrass, tender bottom portion only, chopped; 2 makrut lime leaves or the finely grated zest of 2 limes; (1 ½ teaspoons shrimp paste); ¾ teaspoon salt
    3. Blend or process until homogenous and fairly smooth. The paste will be very thick. As you blend, the shallots and chiles will release some liquid, but use the blender’s tamper to help the ingredients blend evenly. If using a food processor, scrape down the sides of the bowl regularly to ensure a smooth paste.
  • 4 chicken legs, thighs and drumsticks separated, or 2½ pounds bone-in chicken thighs
  • One 13½-ounce can coconut milk
  • 2 cups chicken stock or broth
  • ¼ cup packed brown sugar or grated palm sugar
  • 2 tablespoons curry powder
  • (2 inches vegetable oil)
  • 1 to 2 tablespoons fish sauce, or to taste
  • Lime wedges
  • Thai fried chili paste or sambal oelek
  • Thinly sliced shallots
  • Chopped cilantro
  • 1
    • ½ cup fish sauce
    • 10 Thai chiles, thinly sliced
    Sub-recipe steps
    1. Combine in a small bowl: ½ cup fish sauce; 10 Thai chiles, thinly sliced
    2. Let sit for at least 30 minutes to give the chiles time to infuse the fish sauce, then use immediately or refrigerate for up to 1 week.
  • (Chopped pickled mustard greens, see headnote)

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 8 ounces dried Chinese egg noodles or thin egg noodles, or 1 pound fresh wonton noodles
  • 2 tablespoons vegetable oil
  • 1 2 to 3 tablespoons yellow curry paste or red curry paste, store-bought or homemade
  • 4 chicken legs, thighs and drumsticks separated, or 2½ pounds bone-in chicken thighs
  • One 13½-ounce can coconut milk
  • 2 cups chicken stock or broth
  • ¼ cup packed brown sugar or grated palm sugar
  • 2 tablespoons curry powder
  • (2 inches vegetable oil)
  • 1 to 2 tablespoons fish sauce, or to taste
  • Lime wedges
  • Thai fried chili paste or sambal oelek
  • Thinly sliced shallots
  • Chopped cilantro
  • 1 (Chile-Infused Fish Sauce)
  • (Chopped pickled mustard greens, see headnote)

Let's Cook

  1. Step 1.

    In a large a pot of boiling unsalted water, cook until just tender: 8 ounces dried Chinese egg noodles or thin egg noodles, or 1 pound fresh wonton noodles

  2. Step 2.

    Drain, rinse, and drain again. Set aside. Heat in a large skillet or saucepan over medium heat: 2 tablespoons vegetable oil

  3. Step 3.

    Add and fry, stirring, until fragrant and slightly darkened: 2 to 3 tablespoons yellow curry paste or red curry paste, store-bought or homemade

  4. Step 4.

    Add: 4 chicken legs, thighs and drumsticks separated, or 2½ pounds bone-in chicken thighs; One 13½-ounce can coconut milk; 2 cups chicken stock or broth; ¼ cup packed brown sugar or grated palm sugar; 2 tablespoons curry powder

  5. Step 5.

    Bring to a boil, reduce the heat, and simmer until the chicken is cooked through and tender, about 30 minutes. Meanwhile, if you wish to have a crispy topping for the soup, remove a handful of the cooked noodles and divide the rest among serving bowls. Heat in a small, deep saucepan to 350°F: (2 inches vegetable oil)

  6. Step 6.

    Thoroughly dry the handful of noodles and shape into four “nests.” Fry one at a time, turning once, until crispy and golden, about 2 minutes. Drain the nests on a plate lined with paper towels. When the chicken is done, divide it among the bowls. Taste the broth and add: 1 to 2 tablespoons fish sauce, or to taste

  7. Step 7.

    Top the noodles with the broth and fried noodles, if using. Serve with: Lime wedges; Thai fried chili paste or sambal oelek; Thinly sliced shallots; Chopped cilantro; (Chile-Infused Fish Sauce); (Chopped pickled mustard greens, see headnote)

Ratings & reviews

Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.

Get weekly meal ideas

Fresh recipes and planning tips from Plan n Cook.

Plan a week

Drop recipes onto breakfast, lunch, and dinner for every day.

One grocery list

Ingredients combined and scaled to your household servings.

Cook from recipes

Browse the library and public kitchens when you need inspiration.

Keep your kitchen

Save favorites, pantry items, and meal plans in one place.