Description
Chiang Mais famed kaow soi gai. A flavorful Thai noodle soup brimming with rich coconut curry and tender chicken.
Ingredients
Units
Scale
- 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
Instructions
- Heat a wok with vegetable oil and deep fry the egg noodles. Set aside.
- Blanch the egg noodles in boiling water and place them in a soup bowl with Thai coriander.
- Heat a wok and add half a ladle of coconut milk; stir until boiling.
- Add red curry paste and mix with the coconut milk. Add hung lay curry powder and mix well.
- Add chicken slices and stir until they turn slightly white. Add the remaining coconut milk and stir.
- Bring to a boil. Add chicken stock, Thai fish sauce, and palm sugar paste. Reduce heat.
- Continue cooking for 3-4 minutes.
- Pour the curry soup over the egg noodles.
- Garnish with crispy noodles and sliced spring onions.
- Optional: Add condiments for a stronger flavor.
- Red Curry Paste
- Combine all ingredients except oil in a blender and process until smooth.
- 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