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CuisineAsianThaiSoupsChickenUnder 1 HourOne-Pot or PanStove TopBlenderWeeknightLunchDinnerComfort Food

Khao Soi Gai (Northern Thai Coconut-Curry With Chicken)

This classic Northern Thai dish features tender chicken simmered in a rich and creamy coconut curry sauce, served over a bed of egg noodles and garnished with crispy noodles, fresh lime wedges, and herbs.

Ben Dohm
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Khao Soi Gai (Northern Thai Coconut-Curry With Chicken)
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Khao Soi Gai (Northern Thai Coconut-Curry With Chicken)

Ingredients

for 4 servings

Curry:

  • 2 lb boneless skinless chicken thighs (910 g)
  • 2 shallots, diced
  • 2 teaspoons garlic, minced
  • 3 tablespoons red curry paste
  • 1 tablespoon chili powder, (can be adjusted according to desired spice level)
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons palm sugar, (or Brown Sugar)
  • 4 teaspoons freshly grated ginger, (or 2 Tbsp Ginger Paste)
  • 1 stalk lemongrass, bruised and chopped into 1-2in pieces
  • 3 cups chicken stock (720 g)
  • 1 can full fat coconut milk
  • 1 jar roasted red pepper
  • 2 tablespoons olive oil
  • salt and pepper, to taste

Noodles:

  • 3 servings egg noodle, (Chow-Mein, Lo-Mein, Ramen)

Toppings:

  • 1 shallot, julienned or crispy
  • lime juice, (to taste, recommend fresh-squeezed)
  • fresh cilantro leaf, to taste
  • bean sprout, to taste
  • chili oil, to taste

Nutrition Info

  • Calories 1260
  • Fat 58g
  • Carbs 117g
  • Fiber 8g
  • Sugar 21g
  • Protein 78g

Estimated values based on one serving size.

Preparation

  1. First, puree coconut milk and roasted red peppers in blender
  2. Cut chicken thighs into small (about 1in) chunks and season with salt and pepper. On high-heat, brown chicken in a pan without cooking all the way through.
  3. In a separate large stockpot, heat olive/canola oil over medium heat. Add diced shallots and cook until tender (about 3 minutes) About halfway through cooking the shallots, add in the garlic. Stir in red-curry paste, ginger, and chili powder and cook for about 1 minute.
  4. Stir in chicken stock and coconut milk/red-pepper puree. Be sure to scrape up any fond (browned bits) from the bottom of the pot.
  5. Stir in fish sauce, soy sauce, lime juice, lemongrass, and brown sugar.
  6. After stock has reduced for 5 minutes, add browned chicken.
  7. Cook noodles in a separate pot/saucepan according to package instructions.
  8. Serve chicken stock soup immediately with noodles; garnish with shallots (julienned or crispy), bean sprouts, cilantro, chili oil, and lime juice (if desired).
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