Chiang Mai curried noodles (Khao soi gai)

Chiang Mai curried noodles (Khao soi gai)

Chiang Mai curried noodles (Khao soi gai)

This creamy, tangy curry from northern Thailand, with coconut milk and juicy chicken thighs, is topped with pickled shallots and crispy noodles

  • Serves 4
  • Easy

Nutrition per serving

  • Calories 780
  • Carbohydrates 60
  • Saturated Fat 24
  • Sugar 6
  • Protein 41
  • Fat 41
  • Fiber 4
  • Salt 2.6

Ingredients

  • 400ml vegetable oil, plus 1 tbsp

  • 4 tbsp Thai red or yellow curry paste

  • 2 tsp mild curry powder

  • 1 tsp red chilli flakes

  • 400ml can coconut milk

  • 150ml coconut cream

  • 200ml vegetable or chicken stock

  • 2 tbsp fish sauce

  • juice 2 limes

  • 500g skinless boneless chicken thighs

  • 300g Chinese dried egg noodles (medium or thin)

  • 1 long red chilli (deseeded if you don't like it too hot), sliced

  • 3 small shallots, cut into quarters

  • 150ml rice wine vinegar

  • small pack coriander, roughly chopped

  • 100g beansprouts, trimmed

  • 3 chopped spring onions

  • chilli oil

Method

  1. First, make the pickled chilli & shallots: Put the chilli and shallots in a small bowl and pour the vinegar over. Add some salt and let it sit to pickle while you make the curry.

  2. In a large saucepan, heat the 1 tbsp vegetable oil. Add the curry paste and turn the heat down to medium. Cook for 5 mins, then add the curry powder and chilli flakes. Cook for 1 min more, then add the coconut milk, coconut cream, stock, fish sauce and lime juice. Bring to a simmer.

  3. Chop the chicken into pieces and add to the curry. Cook for 15 mins or until tender.

  4. Boil some water in a large saucepan for the noodles. Meanwhile, heat the vegetable oil in a small wok – it’s ready when a small piece of bread sizzles when dropped in. Add 75g of the noodles to the wok in 4 batches until they bubble up and go crispy. Use a wire mesh ladle or slotted spoon to remove them and drain on kitchen paper.

  5. Boil the remaining noodles for 2-3 mins until al dente, then drain. Divide the noodles between 4 bowls. Pour the curry over each and top with coriander, beansprouts, some drained pickled chilli & shallots, spring onions and a drizzle of chilli oil. Top with the crisp noodles and devour while it’s hot.