Kao Soi Gai

Kao Soi Gai

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Kao Soi Gai is basically 'Thai chicken curry noodle'. It is one of the famous Thai dishes from the Northern Part of Thailand. It has a perfect flavour combibination of salty, creamy, spicy and a touch of sour from Thai lime.

Preparation 40 mins
Cooking 80 mins

Main

thai chicken curry noodles

Thai




Ingredients

Servings:  
5
bang dang chili
2
dried jinda chilis
1 1⁄2 tsp
sea salt
3⁄4 tbsp
Coriander seeds toasted
2
Black cardamom – skin removed, toasted
2 tbsp
Julianne ginger toasted lightly
10
Thai shallots
1 tbsp
Fresh turmeric sliced
4 cups
Fresh Coconut milk
3 cups
Skimmed coconut milk
4 tbsp
Kao Soi Curry paste
850 g
chicken thighs
3 cups
Fresh coconut cream
1 tbsp
Soy sauce
400 g
Kao soi noodle
2
Coriander chopped
3
Small Shallots Sliced
1 tsp
Spicy Thai Chili oil
1 tsp
Asian pickle Napa Cabbage (optional)
1 tsp
Kao soi noodle
1 cup
Frying oil (for frying noodles)
8
Lime wedges

Steps to Prepare

Kao Soi Gai Step 1

Step 1 of 15

    • 5 bang dang chili
    • 2 dried jinda chilis
    • 1 1⁄2 tsp sea salt
    • 3⁄4 tbsp Coriander seeds toasted
    • 2 Black cardamom – skin removed, toasted
    • 2 tbsp Julianne ginger toasted lightly
    • 10 Thai shallots
    • 1 tbsp Fresh turmeric sliced

Start with making curry paste. The first thing to do is to chop dry chilies, remove the seeds and toasted on a pan until lightly brown and fragrance. You will smell it. It's very nice but also can make you cough. After toasted, put the chilies in a bowl and soak in fresh water for 1 hour or until soft. Toast the rest of the spice and herbs in the curry paste ingredient list, in the the same pan, over low heat until fragrance and lightly brown. Note for black cardamom seed Peel its skin and only take the seeds inside to toast. discard the skin.

Kao Soi Gai Step 2

Step 2 of 15

When the chilies is soft, we can now start pounding curry paste in a mortar.

Kao Soi Gai Step 3

Step 3 of 15

Start with spices. Grind all of the spice well and put them back into a bowl. Drain out the water from chilies and squeeze the chilies to take out as much of the water as possible.

Step 4 of 15

Grind chilies with salt into a fine paste before adding herbs. Grind the herbs with the chilies until well blend and fine texture. Add shallots and pound until all of the ingredient form into a fine paste.

Step 5 of 15

Keep the curry paste refrigerate for up to one week or put it into your freezer for up to 3 months.

Step 6 of 15

    • 4 cup Fresh Coconut milk
    • 3 cup Skimmed coconut milk
    • 4 tbsp Kao Soi Curry paste
    • 850 g chicken thighs
    • 3 cup Fresh coconut cream
    • 1 tbsp Soy sauce
    • 400 g Kao soi noodle

Cooking chicken drumsticks or your preferred part in skimmed coconut cream until soft and tender. It will take around 45 minutes to an hour. Depend on how soft you like your chicken to be.

Step 7 of 15

When the chicken is cooked. We're gonna start to make Kao Soi curry.

Kao Soi Gai Step 8

Step 8 of 15

Slice 3 shallots, chop coriander, slice pickle vegetable for garnish. Fry a handful of egg noodle or as much as you want.

Kao Soi Gai Step 9

Step 9 of 15

Start with cracking coconut cream. Add 1/2 Cup of coconut cream into a pot, over medium heat. Add 4 Tbsp of curry paste and stir until well blend into the coconut cream. Consistently stir until coconut cream is boiling, be careful not to burn them. It will take around 10 minutes to crack the cream. It will take longer if you are using canned coconut. You will notice when you stop briefly and see yellow oil floating on the top.

Step 10 of 15

Once the coconut is cracked. Add the rest of the coconut cream and milk, then and chicken +juice. Keep your curry simmer while we are preparing noodles.

Kao Soi Gai Step 11

Step 11 of 15

Prepare a bowl of room temperature water, a pot of boiling water, a strainer and chopsticks.

Step 12 of 15

Boil water in a big pot and cook egg noodles in boiling water for 1 minutes. Constantly moving the noodle by using chopsticks or your preferred tools. You can substitute Kao Soi noodles with egg noodles, or soba noodles. Don't over crowd the noodles. You can do it in many batches.

Step 13 of 15

When the noodles is cooked, place them into the bowl of room temperature water briefly before straining them and put into a serving bowl.

Kao Soi Gai Step 14

Step 14 of 15

Add curry and chicken over the noodles and garnish with sliced shallots, coriander, chili oil, a wedge of lime and pickled vegetable.

Kao Soi Gai Step 15

Step 15 of 15

    • 2 Coriander chopped
    • 3 Small Shallots Sliced
    • 1 tsp Spicy Thai Chili oil
    • 1 tsp Asian pickle Napa Cabbage (optional)
    • 1 tsp Kao soi noodle
    • 1 cup Frying oil (for frying noodles)
    • 8 Lime wedges

Serve individually with extra garnishes as sides on the table. Optionally, you can use Asian pickle napa cabbage or your pickle vegetable also, it works well because we just need tangy flavour.

Published: February 15, 2021


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