Thai · Dinner
Creamy Curry Chicken Noodles
Khao Soi Gai
A Northern Lanna chicken khao soi of bone-in chicken simmered in a coconut-curry broth with turmeric, cardamom, and curry paste over fresh egg noodles, topped with crispy fried noodles, pickled mustard greens, and shallot.
$$
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
892Calories
38gProtein
62gFat
48gCarbs
8gSugar
2gFiber
1240mgSodium
95mgChol
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Instructions
1
Prep
Skim 1/2 cup thick cream from coconut milk. Set aside a small handful of egg noodles for frying. Slice shallots thinly, drain mustard greens, crush cardamom pods, and have limes and coriander ready.
2
Bloom
Heat skimmed coconut cream in a large saucepan over medium heat for 3 minutes until it splits and yellow oil beads surface. Add khao soi paste, turmeric, and cardamom; fry for 90 seconds until deeply fragrant.
3
Simmer
Pour remaining coconut milk and 400ml water into the pan over medium heat. Add chicken and fish sauce, bring to a bare simmer for 25–30 minutes until chicken is fork-tender and broth thickens with curry oil sheen.
4
Fry
Heat 600ml oil in a medium saucepan to 180°C over medium-high heat. Drop reserved noodles in, fry for 60 seconds until puffed, golden, and shatteringly crisp. Lift onto kitchen paper to drain.
5
Boil
While curry simmers, bring a separate pot of water to a rolling boil over high heat. Drop fresh noodles in, boil for 3 minutes until tender and bouncy, then drain into two wide deep bowls.
6
Build
Stir palm sugar into the simmering broth over low heat for 2 minutes until dissolved and broth tastes balanced sweet-salty. Ladle chicken and curry over noodles until submerged.
7
Plate
Top each bowl with crispy noodle nest, scatter mustard greens, shallot, and coriander over. Drizzle 1 tbsp chilli oil per bowl and serve with a lime wedge on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) chicken thigh, bone-in and skin-on
- 300g (10.6 oz) fresh egg noodles
- 700ml (3 cup) full-fat coconut milk
- 60g (2.1 oz) khao soi curry paste
- 1 tsp ground turmeric
- 4 green cardamom pods
- 30ml (2 tbsp) fish sauce
- 20g (0.7 oz) palm sugar
- 60g (2.1 oz) pickled mustard greens
- 2 small shallots
- 2 limes
- 40g (small handful) coriander leaves
- 600ml (2 1/2 cup) neutral oil
- 400ml (1 3/4 cup) water
- 30ml (2 tbsp) chilli oil