Recipe: Khao Soi Gai


Khao Soi Gai is curry soup comprised of boiled egg noodles, crispy fried egg noodles and chicken drumsticks topped with a rich coconut curry sauce, along with an assortment of other toppings. This Burmese influenced dish is very popular in Chiang Mai and throughout much of Northern Thailand, and its numerous flavors and textures come together to create something truly unique and delicious. This dish is one of my personal favorites, and I hope you enjoy it too!


*Makes 6 LARGE servings


Crispy Fried Noodles

0.5 lb thin Chinese egg noodle

2 Cups vegetable oil

**Premade, packaged fried noodles can be bought at many Asian grocery stores

Khao Soi Paste

4-8 whole dried Thai chili pepeprs

2 medium shallots, halved

8 cloves garlic

One 2″ piece ginger, peeled, sliced

¼ cup chopped cilantro stems

1 tablespoon ground coriander

1 tablespoon ground turmeric

1 teaspoon curry powder


2 tablespoons vegetable or coconut oil

2 14-oz. cans unsweetened coconut milk

2 cups low-sodium chicken broth

6 large chicken legs (drumsticks)

1 lb flat Chinese egg noodles

3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)

1 tablespoon (packed) palm sugar or light brown sugar

Kosher salt

Garnish options

Sliced red onion, pickled mustard greens (sliced), bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges




Crispy Fried Noodles

To make crispy noodle nests, take your ½ lb thin fresh egg noodles. Heat about 2 cups vegetable oil in a wok or small, deep skillet to about 375 F. Carefully add a handful of noodles, let it sizzle and brown a few seconds, turn gently with tongs, and transfer the “nest” to a platter to cool. Put aside.

Khao Soi Paste

Place chiles in a small heatproof bowl, add enough boiling water to cover them, and let soak until softened, 25–30 minutes.

Drain chiles by pressing them against a colander using a spoon, reserving soaking liquid in the bowl. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 Tbsp. soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.


Heat oil in a large heavy pot over medium heat. Add khao soi paste and cook, stirring constantly, until slightly darkened, 4–6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat to a simmer and cook for 45 minutes to 1 hour until chicken is cooked through and tender. The sauce will condense down and become rich during this time. If necessary, you can add a bit of water.

While the soup is simmering, boil the flat egg noodles until al dente.



Add 3 Tbsp. fish sauce and sugar to soup. Season with salt or more fish sauce, if needed.

Divide the boiled egg noodles among serving bowls. Scoop a chicken drumstick and curry soup and pour over the top of the noodles. Add a handful of crispy fried noodles to the top of each bowl.

Garnish, and eat while hot.




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