Khao Soi Gai (ข้าวซอยไก่)
Prep time
Cook time
Total time
Savory and creamy Thai Northern traditional dish in a healthier version.
Recipe type: Noodle, Main Course
Serves: 4
Noodle & Curry soup
  • • 1 LB Sliced Chicken Breast.
  • • 3 Cups of Lite Coconut Milk.
  • • ½ Cups of Water.
  • • 6 OZ. Uncooked Whole Grain Linguine. (Use Brown Rice Noodle for the Gluten free choice).
Yellow Curry Paste
  • • 1½ TBSP Shrimp Paste.
  • • ½ TBSP Curry Powder.
  • • 1 TSP Tumeric Powder.
  • • 5 Dried Thai Chili.
  • • 1 TBSP Sliced Pickle Rhizome.
  • • 1 TBSP Minced Garlic.
  • • 1 TBSP Sliced Lemongrass.
  • • 4 TBSP Sliced Shallot.
  • • 1 TBSP Stevia.
Khao Soi Topping (as an optional)
  • • Sliced Red Onion.
  • • Sliced Pickled Green Mustard.
  • • Lime Wedges.
  • • Chili Oil.
To make Khao soi Paste
  1. Add Curry powder, Tumeric powder, Dried Thai chili, Pickle Rhizome, Minced garlic, Sliced lemongrass, and Sliced shallot in mortar.
  2. Pound the ingredients into a paste, then add Shrimp paste and Stevia. Pound and mix all the ingredients together.
To make Curry Soup
  1. Heat a sauce pan with med-high, add 1 cup of Lite coconut milk.
  2. Wait until the lite coconut milk is boiling, then add the Curry paste. Stir the curry paste in the lite coconut milk, so the paste doesn't stick and become a big chuck .
  3. Add the Sliced chicken breast, once you can smell the curry.
  4. Stir the chicken breast with the curry until the meat is cooked.
  5. Add Water and the rest of lite coconut milk. Let the curry soup boil for few minutes, then turn down the heat to low, and let the curry soup sits on the stove about 8 - 10 minutes.
  6. Put the pasta or noodle in a bowl, then pour the curry soup over them. Serve with sliced Red onion, Sliced Pickle mustard, Limes wedges, and Chili Oil.
***** The amount of the topping can be variety; it depends on how much you like them. But lots of sliced pickle mustard is awesome, it makes the dish more tasteful. *****

***** If you don't have mortar and pestle, you can use a blender. Actually, I recommend to use the blender because it's faster, and the paste is smoother. *****

***** Cook the Pasta or Brown rice noodle while you're making the curry soup. If the pasta or noodle is cooked before the curry soup, you can add about ½ TBSP of Olive Oil after rinse water out, so they don't dried out. *****
Nutrition Information
Serving size: 1 Calories: 400 Fat: 13.5g Saturated fat: 9.8g Unsaturated fat: 1.9g Trans fat: 0.1g Carbohydrates: 35.2g Sugar: 2.5g Sodium: 195.0mg Fiber: 5.4g Protein: 32.7g Cholesterol: 67.1mg
Recipe by Healthy Thai Recipes at