Khao soi kai
Khao Soi Kai is a traditional Northern Thai dish featuring tender chicken in a fragrant curry broth, served over egg noodles and topped with crispy fried noodles.
Instructions
- 1
- 2
- 3
- 4
- 5
- 6
- 7
Prepare the Chicken
- In a pot, bring water to a boil and add one chicken thigh or breast.
- Boil for 5 minutes, then discard the water.
- Refill the pot with fresh water and bring it to a boil again.
- Simmer the chicken for 20-25 minutes until it is cooked through.
- Remove the chicken from the pot, shred the meat, and set it aside. Reserve the broth for later use.
- Prepare the Chicken
- In a pot, bring water to a boil and add one chicken thigh or breast.
- Boil for 5 minutes, then discard the water.
- Refill the pot with fresh water and bring it to a boil again.
- Simmer the chicken for 20-25 minutes until it is cooked through.
- Remove the chicken from the pot, shred the meat, and set it aside. Reserve the broth for later use.
- Prepare the Khao Soi Paste
- In a blender, combine shallot (chopped), cloves of garlic (minced), chopped ginger, chopped lemongrass, turmeric powder, curry powder, ground coriander, shrimp paste, and a pinch of chili flakes.
- Blend until a smooth paste forms.
- Cook the Khao Soi Paste
- Heat vegetable oil in a large pot over medium heat.
- Add the Khao Soi paste and cook, stirring constantly, for 2-3 minutes until fragrant.
- Add Coconut Milk and Broth
- Pour in coconut milk and reserved chicken broth.
- Stir well to combine and bring to a simmer.
- Simmer the Soup
- Once simmering, add the shredded chicken back into the pot.
- Let the soup simmer gently for 15-20 minutes to allow the flavors to meld.
- Prepare the Noodles
- While the soup is simmering, cook egg noodles according to package instructions until al dente.
- Drain and set aside.
- Fry Noodles for Garnish
- In a separate pan, heat oil over medium-high heat.
- Add a handful of egg noodles and fry until golden and crispy, about 1-2 minutes.
- Remove from oil and drain on paper towels.
- Serve Khao Soi Kai
- To serve, place a portion of cooked egg noodles in a bowl.
- Ladle the fragrant Khao Soi soup over the noodles.
- Top with crispy fried noodles for crunch.
- Garnish with chopped green onions, cilantro, and a wedge of lime.
- Serve hot and enjoy the rich flavors of this Northern Thai classic!
Recipe notes
- For a vegetarian version, substitute chicken with tofu or mixed vegetables.
- Adjust the amount of chili flakes according to your spice preference.
- You can find shrimp paste and lemongrass in Asian grocery stores.
- Frying the noodles adds texture to the dish; however, you can skip this step if desired.
Ingredients
Scaled from 1 serving
Measurement system
- 1 chicken thigh or breast
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, chopped
- 1 tablespoon lemongrass, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon shrimp paste
- Pinch of chili flakes
- 1 can (400ml) coconut milk
- 2 cups chicken broth
- 100 grams egg noodles
- 2 tablespoons vegetable oil
- Pinch of salt to taste
- Chopped green onions, cilantro, lime wedges(for garnish)