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    Home » Entrees

    Healthy Northern Thai, Khao Soi Gai, Curry Noodles Recipe, ภาคเหนือ ก๋วยเตี๋ยวข้าวซอยไก่

    September 27, 2022 By Saengarun Boonruang Leave a Comment

    Healthy Northern Thai, Khao Soi Gai, Curry Noodles Recipe Pinterest Image

    This post may contain affiliate links.

    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.

    Khao-Soi-Gai-Northern-Thai-Curry-Close-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.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • HEALTHY NORTHERN THAI, KHAO SOI GAI, CURRY NOODLES RECIPE
    • Food safety
    • If you love red curry-based recipes, try one of these:

    Ingredients

    This is a Thai recipe with quite a few ingredients, so you may want to just, jump to the printable recipe.

    Jump to Recipe
    Print Recipe

    Here is a walk-through with images.

    Khao-Soi-Gai-Northern-Thai-Curry-Ingredients

    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

    Thai-Moms-Khao-Soi-Gai-Season-and-Marinate-the-Chicken

    Using a pinch of salt and white pepper, coat the chicken breast and marinate, covered to soften for several hours in a refrigerator.

    Thai-Moms-Khao-Soi-Gai-Recipe-Preparing-the-Curry

    Making the sauce/soup

    1. Heat a pan Add ½ can, approximately 1 cup, of light coconut milk and stir thoroughly.
    2. Add curry paste and stir until the chili is fragrant (turn on low heat).
    3. Add coconut milk little by little until the cans are empty.
    4. Add finely ground coriander seeds, curry powder, and turmeric powder and stir thoroughly.
    5. Add the chicken breasts and stir until the chicken is cooked.
    6. Add ½ a can, about 1 cup, of coconut milk into the prepared water (turn on high heat).
    7. When the water boils (turn on low heat), add salt, stevia, or sugar, and add it according to your taste.
    Thai Mom's Khao Soi, Frying-the-noodle-topping

    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-most-of-the-noodles-and-drain-off-the-water

    Boil a few nests of noodles with 3 tablespoons of canola oil and then drain and set aside with tongs for serving.

    Thai-Moms-Khao-Soi-Gai-Preparing-to-Serve

    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.

    Homemade Thai Chili Flakes-Powder Recipe (พริกป่น) Prik Bon

    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

    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.
    Print Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Northern Thai
    Servings 4
    Calories 1598 kcal

    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

    As always, we are not doctors or dieticians and your situation is fact dependent.  If you have specific dietary needs and/or concerns, "when in doubt check it out", with an appropriate professional.  When it comes to freshness, "when in doubt, throw it out", is a good motto to ensure safety.  

    Nutrition

    Calories: 1598kcalCarbohydrates: 26gProtein: 51gFat: 143gSaturated Fat: 24gPolyunsaturated Fat: 36gMonounsaturated Fat: 80gTrans Fat: 1gCholesterol: 145mgSodium: 1144mgPotassium: 1466mgFiber: 5gSugar: 7gVitamin A: 2774IUVitamin C: 26mgCalcium: 108mgIron: 3mg
    Keyword Khao Soi, Khao Soi Gai, Khao Soi Gai Recipe
    Tried this recipe?Let us know how it was!

    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.

    If you love red curry-based recipes, try one of these:

    Cauliflower and Boiled Eggs Thai Red Curry
    Eggs in Thai Red Curry Purgatory
    Kale Chicken Thai Red Curry

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    Hi, I'm Adam! This is our place to share our Thai and Thai-inspired recipes. Mod's mom started it all by sending her to Thai cooking school before she came to the USA. We play around with her recipes and ingredients to see how much healthier we can make them. Enjoy!

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