1/2 Photos of Chiang Mai Curried Noodle and Chicken Soup (Kao Soi Gai)
Leggy Peggy's Note:
Haw Muslim traders from the south of China probably brought this dish to Chiang Mai (in northern Thailand). This version is based on one in David Thompson's authoritative book, Thai Food, and is posted in response to a request in the Asian Forum. Thompson says, 'The best noodles to use are the somewhat flat egg noodles, about 1/2-centimetre (1/4-inch) wide. Deep fry a few of them in very hot, clean oil to use as a garnish, but be careful -- they splatter as they expand and become crisp.' He also says that beef can be used in place of chicken. Preparation and cooking times are guesses. Roast Chilli Sauce (Prik Bon Pat) is supposed to be a nice complement to this.
My Private Note
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- 3 dried long red chilies, deseeded, soaked and drained
- 4 red shallots, unpeeled
- 3 garlic cloves, unpeeled
- 1 tablespoon fresh turmeric, peeled and chopped
- 2 tablespoons fresh ginger, peeled and chopped
- 2 sprigs fresh coriander, roots scraped and chopped
- 1 teaspoon coriander seed, roasted and ground
- 1 pinch salt
- 4 tablespoons coconut cream
- 1 chicken leg, quartered (100 grams or 3 ounces)
- 1 tablespoon palm sugar
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 2 cups stock (or water)
- 75 g fresh egg noodles (recipe says 1 handful)
- 1Pre-heat oven to 200°C.
- 2To make the paste:.
- 3Roast the chillies, shallots, garlic, turmeric and ginger until softened. Remove from oven. When cool enough to handle, peel the shallots and garlic. Then pound the roasted ingredients together (using a mortar and pestle) until smooth.
- 4To make the soup:.
- 5Simmer the coconut cream until it is thick and beginning to separate. Then add the paste and fry until fragrant, about 5 minutes.
- 6Add the chicken, reduce the heat and simmer for several minutes.
- 7Add the palm sugar, the two soy sauces and finally the stock. Stir well and then keep simmering until the chicken is cooked, about 20 minutes.
- 8While soup is simmering, fry one-quarter of the egg noodles in hot oil, drain.
- 9Check the seasoning: the soup should taste salty and slightly sweet from the coconut cream.
- 10Blanch three-quarters of the egg noodles in boiling water, drain.
- 11Put blanched noodles in a bowl, pour over the soup and add garnishes.
- 12Can also serve with sliced red shallots. wedges of lime, pickled mustard greens and Roast Chilli Sauce (Prik Bon Pat).
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Nutritional Facts for Chiang Mai Curried Noodle and Chicken Soup (Kao Soi Gai)
Serving Size: 1 (232 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 305.5
- Calories from Fat 153
- Total Fat 17.1 g
- Saturated Fat 8.6 g
- Cholesterol 69.3 mg
- Sodium 1345.1 mg
- Total Carbohydrate 19.8 g
- Dietary Fiber 2.7 g
- Sugars 12.7 g
- Protein 20.2 g
The following items or measurements are not included:
fresh egg noodles