Chicken Easy Main Asian

Nat Thaipun’s Northern Thai coconut curry noodle soup (Khao soi gai)

Name: Northern Thai Coconut Curry Noodle Soup (Khao Soi Gai) recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: /asian
Ingredients: 40.00 ml vegetable oil; 600g chicken thigh fillets (substitute 4 chicken thigh cutlets); 400ml can coconut milk; 500ml chicken stock; 20.00 ml curry powder; 1 tsp caster sugar; 20.00 ml fish sauce; 200g fresh egg noodles; 50g crispy fried egg noodles (from Asian grocers), to garnish; Lime wedges, chopped pickled mustard greens (from Asian grocers), sliced eschalot, coriander leaves and crispy chilli oil or chilli flakes, to serve; 3 dried red chillies, soaked in warm water for 10 minutes; 3 garlic cloves; 2 eschalots, finely chopped; 1 tsp chopped fresh turmeric (or 1/2 tsp ground turmeric); 20.00 ml thinly sliced lemongrass; 1 tsp grated fresh ginger; 1 tsp shrimp paste

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Northern Thai Coconut Curry Noodle Soup (Khao Soi Gai) — Brett Stevens

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by delicious. team

delicious. team

Jun 19, 2026

“Khao soi gai is a noodle soup of Northern Thailand, rich with layers of flavour and aroma. Known for its creamy coconut curry broth and tender chicken, it’s a unique fusion of Thai and Burmese influences. Traditionally, it features soft egg noodles submerged in broth, with crispy noodles added on top for a delightful contrast. The soup is served with a range of garnishes, allowing diners to personalise each bite.” – Nat Thaipun

2 tbs vegetable oil
600g chicken thigh fillets (substitute 4 chicken thigh cutlets)
400ml can coconut milk
2 cups (500ml) chicken stock
1 tbs curry powder
1 tsp caster sugar
1 tbs fish sauce
200g fresh egg noodles
50g crispy fried egg noodles (from Asian grocers), to garnish
Lime wedges, chopped pickled mustard greens (from Asian grocers), sliced eschalot, coriander leaves and crispy chilli oil or chilli flakes, to serve

Curry paste

3 dried red chillies, soaked in warm water for 10 minutes
3 garlic cloves
2 eschalots, finely chopped
1 tsp chopped fresh turmeric (or 1/2 tsp ground turmeric)
1 tbs thinly sliced lemongrass
1 tsp grated fresh ginger
1 tsp shrimp paste

Method

1.

For the curry paste, drain the chillies and pat them dry. Using a mortar and pestle or a food processor, pound or whiz all ingredients into a smooth paste. Add a little water if needed, to achieve a fine texture.
2.

Heat the oil in a large pot over medium heat. Add the curry paste and cook for 3-5 minutes, until fragrant. Add the chicken and cook, turning occasionally, for 3 minutes, or until chicken is coated in the paste.
3.

Add the coconut milk, chicken stock and curry powder. Stir well and bring to a gentle boil. Reduce heat to medium-low and simmer, covered, for 30 minutes, allowing the chicken to cook through and the flavours to meld.
4.

Stir in the sugar and fish sauce, adjusting to taste. The broth should be rich, slightly sweet, and savoury with a hint of spice.
5.

While the broth simmers, cook the fresh egg noodles according to packet instructions. Drain and divide noodles into serving bowls.
6.

Place a piece of chicken in each bowl, then ladle the hot coconut curry broth over the top. Garnish with crispy fried egg noodles. Serve with lime wedges, pickled mustard greens, sliced eschalot, coriander leaves, and chilli oil or chilli flakes on the side, allowing people to customise the soup to their preference.