Thai · PANTRYHOP RECIPE
Khao Soi Gai (Northern Thai Curry Noodle Soup)
50 minutes · 4 servings · omnivore
A beloved Northern Thai noodle curry, simplified for ingredients commonly found outside Thailand.
Ingredients
Check you have the quantities below.
- 300 g egg noodles
- 600 g chicken thighs
- 2 cups coconut milk
- 3 cups water
- 3 tbsp khao soi curry paste
- 2 tbsp fish sauce
- 1 tbsp sugar
- 4 lime wedges
- 1 cup pickled mustard greens
- 2 cups crispy fried noodles
- 1 tbsp neutral oil
Let’s make it
- Cook half the noodles according to package directions and divide among bowls.
- Heat oil in a pot and fry the curry paste for 1 minute, then add chicken, coconut milk, water, fish sauce, and sugar.
- Simmer 20-25 minutes until the chicken is fully cooked and tender, then shred or leave whole.
- Ladle the curry over the noodles and top with pickled mustard greens, crispy noodles, and lime.
Serve the crispy noodles separately so kids can add them themselves.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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