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05 Khao Soi Gai

Updated 4 Oct 2026

How To Cook Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup With Chicken)

Khao Soi Gai is a beloved Northern Thai dish featuring tender braised chicken in a rich, coconut curry broth. It combines soft egg noodles with a crispy fried noodle topping for a perfect contrast of textures. This flavorful bowl is traditionally served with lime, pickled mustard greens, and sliced shallots on the side.

Ingredients

Curry Paste

  • Cilantro stems, chopped
  • Shallots, quartered
  • Garlic cloves
  • Fresh turmeric, chopped
  • Fresh ginger, sliced
  • Lemongrass, bottom section chopped
  • Dried Thai chili
  • Makrut lime zest or leaves
  • Coriander seeds
  • Black cardamom seeds
  • Shrimp paste
  • Pinch of salt

Soup & Chicken

  • Canned coconut milk
  • Chicken stock
  • Palm sugar (or brown sugar)
  • Chicken legs (drumsticks + thighs)
  • Fish sauce (to taste)

Noodles & Garnishes

  • Fresh Chinese-style egg noodles
  • Vegetable oil
  • Lime wedges
  • Sliced shallots
  • Pickled Chinese mustard greens

Equipment

  • Wok
  • Pot for boiling noodles
  • Mortar and pestle
  • Tongs
  • Ladle

Warning

Warning
Hot oil may splatter when frying noodles and blooming curry paste. Keep a safe distance and avoid adding wet ingredients into hot oil too quickly.

Steps

  1. Roast the curry paste ingredients in a foil pouch over high heat until aromatic.
    This softens the aromatics, making pounding easier and more flavorful.

  2. Pound the roasted aromatics with salt in a mortar until smooth, then mix in shrimp paste.

  3. Heat oil in a wok and fry a portion of the noodles until crispy. Transfer to paper towels to drain.

  4. Remove excess oil, then cook the thick coconut milk layer in the wok until it breaks and the fat separates.

  5. Add the curry paste and stir constantly until fragrant.
    Blooming the paste in fat releases deeper flavors.

  6. Stir in the remaining coconut milk, chicken stock, palm sugar, and chicken legs. Simmer until the chicken is tender.

  7. Season the broth with fish sauce to balance saltiness and richness.

  8. Boil the remaining fresh noodles until al dente, then drain and divide into serving bowls.

  9. Add chicken pieces and ladle hot curry broth over each bowl.

  10. Top with crispy fried noodles and serve with lime wedges, shallots, and pickled mustard greens.