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This Healthy Northern Thai, Khao Soi Gai, Curry Noodles Recipe comes to you straight from our mother-in-law, who is from Chiang-Mai, Thailand. This version is the version she learned in Chiang-Mai, growing up.
Background content: This is a popular dish, in the second biggest city in Chiang Mai year round, but hard to find in other parts of Thailand, south of Chiang Mai.
This was inspired by my other Khao Soi recipe on this site, which I love. I asked my mother-in-law to make her version while she was here. It pairs well with any healthy rice dish as a side, but it's typically eaten on its own.
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Ingredients
This is a Thai recipe with quite a few ingredients, so you may want to just, jump to the printable recipe.
Here is a walk-through with images.
Main Ingredients
- 1 cup red curry paste
- 3 tablespoons canola oil
- 2 cans of light coconut milk
- Chicken breast, cut into bite-sized pieces 3 cups
- Egg noodles, 1 pack, 6 pieces
- 1 teaspoon coriander seeds
- Turmeric powder 1 teaspoon
- 1 teaspoon curry powder
- 1 teaspoon sugar
- 1 teaspoon of salt
- 2 cups of water
Side toppings
- 1 cup sliced shallots
- 1 cup pickled cabbage
- Stir-Fried Chili with Oil
- sliced lime
- crispy fried noodles
- scallions, coriander, sliced for topping
See the recipe card for more quantities.
Instructions
Using a pinch of salt and white pepper, coat the chicken breast and marinate, covered to soften for several hours in a refrigerator.
Making the sauce/soup
- Heat a pan Add ½ can, approximately 1 cup, of light coconut milk and stir thoroughly.
- Add curry paste and stir until the chili is fragrant (turn on low heat).
- Add coconut milk little by little until the cans are empty.
- Add finely ground coriander seeds, curry powder, and turmeric powder and stir thoroughly.
- Add the chicken breasts and stir until the chicken is cooked.
- Add ½ a can, about 1 cup, of coconut milk into the prepared water (turn on high heat).
- When the water boils (turn on low heat), add salt, stevia, or sugar, and add it according to your taste.
1. Remove the egg noodles, and unfold them from each other to separate and straighten.
2. Get out a pot, and add oil approximately to cover the noodles. When the oil is hot, put the fried rice noodles, when the yellow noodles turn off the heat, scoop them out and set them aside with tongs for serving.
Boil a few nests of noodles with 3 tablespoons of canola oil and then drain and set aside with tongs for serving.
Hint: leave out the ingredients so everyone can customize their dish.
Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Healthier noodles - instead of egg noodles, use something whole grain.
- light coconut milk - using light, or low-fat coconut milk decreases the amount of saturated fat you are taking in.
- Vegetarian - make your own red curry sauce, using our recipe, and leave out anything containing animal products. You can obviously leave out the chicken and replace it with tofu as well.
Variations
Spicy - add more chili pepper flakes while cooking to imbue heat into the dish. Mod has this easy recipe for Thai chili flakes, using just dried Thai peppers. We would leave these out for guests though as an option. You can ruin it for someone by making it too spicy.
Deluxe - add Thai peppers and more spice toppings.
Kid-friendly - add, shrimp, bacon, crushed potato chips or if your munchkin has a healthy topping they will eat, use it and tell us what it is in the comments section.
Equipment
You will need the following, I have linked them to one you can buy on amazon using our affiliate link, to help support our blog, if you don't already have them. (sponsored content)
- Saucepan, or pot
- Ladles, both with and without holes for drainage
- A couple of cooking tongs
- Colanders
- Skillet, Pan or Wok
Storage
Store the side ingredients separately so you can remake them anew. Good for 2-3 days in the fridge. After a couple of days, you will need to recook the noodles.
These ingredients do stand up well to freezing for X several months.
Top tip
Add in the coconut milk a little bit at a time, not all at once. Simmer, taste, and simmer to cook evenly.
HEALTHY NORTHERN THAI, KHAO SOI GAI, CURRY NOODLES RECIPE
Equipment
- 1 Wok
- 1 Colander
- 1 Tongs
- 1 Ladles Both with holes for drainage and without if possible, not nessesary
Ingredients
For the curry sauce
- 2 cups Water
- 2 lbs. Chicken breast Cut into bite sized pieces
- 4 tablespoon red curry paste she said a cup but seems like a lot, you can always add more.
- 4 cups Light coconut milk
- 1 teaspoon Coriander seeds
- 1 teaspoon Turmeric Powder
- 1 teaspoon Curry powder It's different than curry paste or leaves, common point of confusion, when people think curry is one thing and that it's this.
- 1 teaspoon Stevia 1 teaspoon sugar if you can't get stevia
- 1 teaspoon Salt
For the fried noodle topping
- 2 Cups Canola oil To make the crispy noodles
- 1 Nest Egg noodles
Boiled Noodles
- 3 Nests Egg noodles
- 3 tablespoon Canola oil for the boiled noodles
- 4 Cups Water
Toppings/ Side Ingredients
- 1 Cup Shallots Sliced
- 1 Cup Pickled Mustard They call it pickled cabbage in Thailand, there's no mustard in Thailand.
- ½ Cup Fried chili in oil
- 1 Lime Sliced
- ½ Cup Cilantro
- ½ Cup Scallions Sliced green onions
Instructions
For the Curry
- Heat the pan Add ½ can of coconut milk and stir thoroughly.
- Add curry paste and stir until the chili is fragrant (turn on low heat)
- Add coconut milk little by little until the cans are empty.
- Add finely ground coriander seeds, curry powder, turmeric powder and stir thoroughly.
- Add the chicken breasts and stir until the chicken is cooked.
- Add ½ can of coconut milk and add the prepared water (turn on high heat).
- When the water boils (turn on low heat), add salt, stevia, and add it according to your taste.
Frying the noodles as a topping
- Remove the rice noodles, unfold them from each other to form a line.
- Set the pot to high, add oil approximately to cover one nest of noodles. when the oil is hot, put the fried rice noodles, when the yellow noodles turn off the heat, scoop out and set aside as a topping.
Boil the rest of the noodles
- Add 2 cups of water to a pot on medium-high to high heat and bring to a boil.
- Add three tablespoons of oil and mix in.
- Add in 3 nests of noodles and cook until soft.
- Drain in a colander and set aside for serving.
Serving
- Serve the curry sauce over the noodles with toppings at the side so everyone can customize to their liking.
Notes
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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