Chiang Mai Curried Noodles (Khao Soi Gai) Recipe | BBC Good Food

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Chiang Mai curried noodles (Khao soi gai)

Chiang Mai curried noodles (Khao soi gai)

Jennifer Joyce

Save recipeServes 4EasyPrep: 10 minsCook: 20 minsA star rating of 5 out of 5.17 ratingsRateloading...

This creamy, tangy curry from northern Thailand, with coconut milk and juicy chicken thighs, is topped with pickled shallots and crispy noodles

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Cucumber salad topped with a sour chilli dressing

Thai salad

A star rating of 4.3 out of 5.11 ratings

This Thai cucumber salad is served with a sour chilli dressing. A fresh and healthy side salad which is perfect for weeknight meals or laid back barbecues

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Ingredients

Nutrition

400ml vegetable oil plus 1 tbsp
4 tbsp Thai red or yellow curry paste
2 tsp mild curry powder
1 tsp red chilli flakes
400ml can coconut milk
150ml coconut cream
200ml vegetable or chicken stock
2 tbsp fish sauce
juice 2 limes
500g skinless boneless chicken thigh
300g Chinese dried egg noodles (medium or thin)

For the pickled chilli & shallots

1 long red chilli (deseeded if you don't like it too hot), sliced
3 small shallots cut into quarters
150ml rice wine vinegar

To serve

small pack coriander roughly chopped
100g beansprouts trimmed
3 chopped spring onions
chilli oil

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Nutrition: per serving

kcal780
fat41g
saturates24g
carbs60g
sugars6g
fibre4g
protein41g
salt2.6g

Method

step 1
First, make the pickled chilli & shallots: Put the chilli and shallots in a small bowl and pour the vinegar over. Add some salt and let it sit to pickle while you make the curry.
step 2
In a large saucepan, heat the 1 tbsp vegetable oil. Add the curry paste and turn the heat down to medium. Cook for 5 mins, then add the curry powder and chilli flakes. Cook for 1 min more, then add the coconut milk, coconut cream, stock, fish sauce and lime juice. Bring to a simmer.
step 3
Chop the chicken into pieces and add to the curry. Cook for 15 mins or until tender.
step 4
Boil some water in a large saucepan for the noodles. Meanwhile, heat the vegetable oil in a small wok – it’s ready when a small piece of bread sizzles when dropped in. Add 75g of the noodles to the wok in 4 batches until they bubble up and go crispy. Use a wire mesh ladle or slotted spoon to remove them and drain on kitchen paper.
step 5
Boil the remaining noodles for 2-3 mins until al dente, then drain. Divide the noodles between 4 bowls. Pour the curry over each and top with coriander, beansprouts, some drained pickled chilli & shallots, spring onions and a drizzle of chilli oil. Top with the crisp noodles and devour while it’s hot.

Recipe from Good Food magazine, March 2015

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Từ khóa » Khao Soi Thai Recipe

Chiang Mai Curried Noodles (Khao Soi Gai) Recipe | BBC Good Food

Thai salad

Vietnamese veg parcels

Shredded greens salad

Ingredients

Nutrition

For the pickled chilli & shallots

To serve

Method

step 1

step 2

step 3

step 4

step 5

Comments, questions and tips

Rate this recipe

Choose the type of message you'd like to post

Overall rating

Eating well made easy

Explore our recipe app

Eating well made easy

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