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Kaow Soi Gai Recipe


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5 from 2 reviews

Description

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


Ingredients

Scale
  • Chicken 100 gr sliced Nua
  • Egg Noodle 2 pcs. fresh or dried Bamee
  • Red Curry Paste 1 tbsp. Narm Prig Gaeng Daeng
  • Hung Lay Curry Powder 1/4 tsp. Phong Hung Lay
  • Yellow Curry Powder 1 tsp. Phong Garee
  • Coconut Milk 1 cup ½ cup Gathi
  • Chicken Stock 1 cup Narm Soup Gai
  • Fish Sauce 1 tbsp. Narm Pla
  • Palm Sugar or Brown Sugar 1 tsp. Narm Tan Thai
  • Coriander 2 pcs. Pak Chee Larb

Garnish

  • Spring Onion 1/2 tbsp. Sliced Hom Soi
  • Condiment Ingredients
  • Lime Half pc. Ma Naow
  • Shallot 1 tbsp. Hom Daeng
  • Chilli Oil Prig Kaow Soi

Red Curry Paste

  • Shallot 1 tbsp. Chopped Hom Daeng
  • Garlic 1 tbsp. Kra Thiem
  • Dried Jalapeno Chilli 10 pcs. Prik Chee Fa Daeng Haeng
  • Galangal 1 tbsp. Sliced Kha
  • Lemongrass 1 tbsp. Chopped Ta Krai
  • Coriander Root 1 tsp. Chopped Raak Pak Chee
  • Kaffir Lime Skin 1 tsp. Ma Grood
  • Shrimp Paste 1 tsp. Gapi
  • Salt 1 tsp. Glua

Instructions

  1. Heat the wok with the vegetable oil, then deep fried the egg noodle. Set aside.
  2. Blanch the egg noodle in boiling water and place in a soup bowl with Thai coriander.
  3. Heat a wok and add half ladle of coconut milk and stir until coconut milk boils.
  4. Add red curry paste, mix it with coconut milk, add hung lay curry powder, Mix well.
  5. Add chicken slice and keep stirring until chicken turns a bit white color. Then add rest of coconut milk and stir.
  6. Bring to a boil again. Add Chicken stock, Thai Fish Sauce and Palm Sugar paste. Then reduce the heat of gas.
  7. Keep cooking for 3-4 minute
  8. Pour the curry soup on top of the egg noodles.
  9. Garnish on top with crisp noodle and sliced spring onion.
  10. Optional – if need more flavors, add in condiment for a stronger taste

Red Curry Paste

  1. Combine all the ingredients except the Oil in a blender and process until smooth.
  2. Heat a small skillet on medium-high heat and add the Oil. Slowly fry the Curry Paste for 5 minutes until it is fragrant. Remove and store in a jar for further use
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