Kaow Soi Gai: The Thai Recipe Everyone Should Make

Expand your Thai cooking knowledge beyond pad thai and learn how to make Chiang Mai’s famed kaow soi gai.

A truly authentic recipe from Chiang Mai, Thailand is Khao Soi Gai. Sweet, sour, hot and spicy are some characteristics of Thai cuisine. Before you jump in the kitchen and whip up yet another Pad Thai, Green Chicken Curry or Tom Yum Soup, consider the lesser known dish, Khao Soi Gai from Chiang Mai.

To give you a better idea of this culturally immersive dish, it’s a Northern Thai Coconut Curry Noodle Soup with flavours every foodie will love. For a truly authentic version, I’ve turned to the professionals and asked my friends at Four Seasons Chiang Mai for their amazing rendition.

Chef Tips from Chef Stephane Calvet On Making The BEST Kaow Soi Gai

-Prepare the red curry paste which is made of shallot, garlic, chili and etc (recipe provided below) in advance and set aside.

-Then when we cook Kaow Soi, after heating a wok, add coconut milk with red curry paste then add in the Hung Lay curry powder. *The Hung Lay curry powder is originally from Burma but you can easily buy it from Asian grocery store. If you can’t find it, the option is to use “Garam Masala” – Indian spices from North India.

-“Red Curry Paste” is the key! Before you use the pestle and mortar to blend ingredients together, you may grill Shallot, Garlic and Chili until cooked and peel off burned skin. This will bring out a deliciously fragrance.

-Make sure you use the thick and creamy coconut milk – no skim here!

-Add all seasoning (Fish sauce and Palm sugar) at the end of cooking.

Kaow Soi Gai Recipe

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5 from 2 reviews

• Total Time: 40 minutes
• Yield: Serves 2
• Diet: Omnivore, Gluten-Free

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Description

Chiang Mais famed kaow soi gai. A flavorful Thai noodle soup brimming with rich coconut curry and tender chicken.

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Ingredients

Units USM Scale 1x2x3x

• 4 oz (100 g) Chicken sliced Nua
• 2 pcs. Egg Noodle fresh or dried Bamee
• 1 tbsp. Red Curry Paste Narm Prig Gaeng Daeng
• 1/4 tsp. Hung Lay Curry Powder Phong Hung Lay
• 1 tsp. Yellow Curry Powder Phong Garee
• 1 1/2 cups (355 ml) Coconut Milk Gathi
• 1 cup (237 ml) Chicken Stock Narm Soup Gai
• 1 tbsp. Fish Sauce Narm Pla
• 1 tsp. Palm Sugar or Brown Sugar Narm Tan Thai
• 2 pcs. Coriander Pak Chee Larb
• 1/2 tbsp. Spring Onion Sliced Hom Soi
• Condiment Ingredients
• 1/2 pc. Lime Ma Naow
• 1 tbsp. Shallot Hom Daeng
• Chilli Oil Prig Kaow Soi
• 1 tbsp. Shallot Chopped Hom Daeng
• 1 tbsp. Garlic Kra Thiem
• 10 pcs. Dried Jalapeno Chilli Prik Chee Fa Daeng Haeng
• 1 tbsp. Galangal Sliced Kha
• 1 tbsp. Lemongrass Chopped Ta Krai
• 1 tsp. Coriander Root Chopped Raak Pak Chee
• 1 tsp. Kaffir Lime Skin Ma Grood
• 1 tsp. Shrimp Paste Gapi
• 1 tsp. Salt Glua

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Instructions

1. Heat a wok with vegetable oil and deep fry the egg noodles. Set aside.
2. Blanch the egg noodles in boiling water and place them in a soup bowl with Thai coriander.
3. Heat a wok and add half a ladle of coconut milk; stir until boiling.
4. Add red curry paste and mix with the coconut milk. Add hung lay curry powder and mix well.
5. Add chicken slices and stir until they turn slightly white. Add the remaining coconut milk and stir.
6. Bring to a boil. Add chicken stock, Thai fish sauce, and palm sugar paste. Reduce heat.
7. Continue cooking for 3-4 minutes.
8. Pour the curry soup over the egg noodles.
9. Garnish with crispy noodles and sliced spring onions.
10. Optional: Add condiments for a stronger flavor.
11. Red Curry Paste
12. Combine all ingredients except oil in a blender and process until smooth.
13. Heat a small skillet over medium-high heat (approximately 375°F/190°C) and add the oil. Slowly fry the curry paste for 5 minutes, or until fragrant. Remove and store in a jar.

Notes

• For a richer flavor, toast the red curry paste in a dry pan before adding it to the coconut milk.
• Substitute chicken thighs for breasts for extra richness and tenderness.
• Store leftover Kaow Soi Gai in an airtight container in the refrigerator for up to 2 days; reheat gently.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stir-Frying
• Cuisine: Thai

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 15
• Sodium: 600
• Fat: 25
• Saturated Fat: 15
• Unsaturated Fat: 10
• Carbohydrates: 50
• Fiber: 5
• Protein: 30
• Cholesterol: 100

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