Chiang Mai Khao Soi Gai (Northern Thai Curry Noodles with Chicken)

⏱ 55 min · Serves 4

Golden coconut curry broth with tender chicken thighs, soft egg noodles and a tangle of crisp fried noodles on top. Pickled mustard greens, shallots and a big squeeze of lime cut through the richness — the most comforting bowl in Northern Thailand.

Per serving: 825 kcal · 48.0g protein · 62.0g carbs · 44.0g fat

Ingredients

• 6 boneless chicken thighs (about 800g), skin removed
• 400ml coconut milk (full fat)
• 200ml coconut cream
• 500ml chicken stock
• 3 tbsp red curry paste
• 1 tbsp curry powder (Madras style)
• 1 tsp ground turmeric
• 3 tbsp coconut or vegetable oil, plus 300ml for frying noodles
• 2 tbsp fish sauce
• 1 tbsp palm sugar (or soft brown sugar)
• 4 garlic cloves, minced
• 1 thumb ginger, grated
• 2 dried red chillies, soaked and chopped
• 500g fresh flat egg noodles (plus 100g reserved for frying)
• 2 limes, cut into wedges
• 4 shallots, thinly sliced
• 100g pickled mustard greens, rinsed and chopped
• Small bunch coriander, chopped
• 4 spring onions, sliced
• Chilli oil, to serve

Method

1. Toast the curry paste: heat 3 tbsp oil in a large heavy pot over medium heat, add the curry paste, garlic, ginger, soaked chillies, curry powder and turmeric. Fry for 4–5 minutes, stirring, until deeply fragrant and the oil splits.
2. Stir in the coconut cream and cook for 3 minutes until it thickens and glosses.
3. Add the chicken thighs and turn to coat. Pour in the coconut milk and chicken stock, bring to a gentle simmer and cook uncovered for 30 minutes, until the chicken is meltingly tender.
4. Season the broth with fish sauce and palm sugar. Taste — it should be rich, savoury and lightly sweet. Lift out the chicken, shred it roughly and return to the pot.
5. Meanwhile, heat 300ml oil in a small pan to 180°C. Pull the reserved 100g noodles apart and fry in small batches for 30–45 seconds until puffed and golden. Drain on kitchen paper and salt lightly.
6. Boil the remaining noodles for 2–3 minutes until just tender, then drain and divide between four deep bowls.
7. Ladle over the hot chicken curry, making sure everyone gets plenty of broth.
8. Top with the crisp fried noodles, sliced shallots, pickled greens, spring onion and coriander. Serve with lime wedges and chilli oil at the table.