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Khao Soi Gai recipe - Chiang Mai Curry Noodle and Chicken Soup. Copyright © 2018 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 2 votes

Khao Soi Gai Recipe – Chiang Mai Curry Noodle and Chicken Soup

This khao soi gai recipe makes the delicious Chiang Mai curry noodle chicken soup that is as beloved by foreign visitors as much as locals in the Northern Thailand city.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Soup
Cuisine: Thai
Servings: 1
Calories: 305.6kcal
Author: Terence Carter, adapted from David Thompson



  • 3 dried long red chilies deseeded, soaked and drained
  • 4 medium-sized red shallots unpeeled
  • 3 garlic cloves unpeeled
  • 1 tbsp fresh turmeric peeled and chopped
  • 2 tbsp fresh ginger peeled and chopped
  • 2 fresh coriander roots scraped and chopped
  • 1 teaspoon coriander seed roasted and ground
  • 1 pinch salt


  • 4 tbsp coconut cream
  • 1 chicken leg per serving quartered (around 100 grams)
  • 1 tbsp palm sugar
  • 2 tbsp light soy sauce
  • 1 teaspoon dark soy sauce
  • 2 cups stock
  • 75 g fresh egg noodles per bowl


  • 1 tbsp green onion chopped
  • 1 tbsp fresh coriander leaves chopped
  • 2 tbsp red shallots sliced thinly
  • 2 tbsp pickled mustard greens
  • 6 slices lime wedges
  • 2 tbsp chilli sauce roasted


  • Pre-heat oven to 200°C.


  • To make the paste, roast the chillies, shallots, garlic, turmeric and ginger until softened. Remove from oven. When cool enough to handle, peel the shallots and garlic. Then pound the roasted ingredients together using a mortar and pestle until smooth.


  • To make the soup, simmer the coconut cream until it is thick and beginning to separate. Then add the paste and fry until fragrant, about 5 minutes.
  • Add the chicken, reduce the heat and simmer for several minutes.
  • Add the palm sugar, the two soy sauces and finally the stock. Stir well and then keep simmering until the chicken is cooked, about 20 minutes.
  • While soup is simmering, fry one-quarter of the egg noodles in hot oil, drain.
  • Check the seasoning, the soup should taste salty and slightly sweet from the coconut cream.
  • Blanch three-quarters of the egg noodles in boiling water, drain.
  • Put blanched noodles in a bowl, pour over the soup and add garnishes.
  • Serve with sliced red shallots, wedges of lime and pickled mustard greens.


Serving: 1g | Calories: 305.6kcal | Carbohydrates: 19.8g | Protein: 20.2g | Fat: 17.1g | Saturated Fat: 8.6g | Cholesterol: 69.3mg | Sodium: 1345.2mg | Fiber: 2.7g | Sugar: 12.7g