Real-Deal Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup With Chicken)
Real-Deal Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup With Chicken)
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  • Summary

    This recipe appears in: Four Essential Northern Thai Dishes to Make Right Now Recipes From Chiang Mai: How to Make Real Deal Khao Soi Gai (Coconut Curry Noodle Soup With Chicken) Our version of khao soi is for folks who will compromise nothing in the quest for flavor. [Photographs: J. Kenji Lopez-Alt] Rich, creamy, and packed with uncompromising flavor from a slew of aromatics and shrimp paste, this classic Northern Thai soup combines tender braised chicken in a coconut-y curry broth with boiled and fried noodles. Our version is the real deal, straight from the streets of Chiang Mai. Libertyware 8 Inch Stone Granite Mortar and Pestle 4 Cup Capacity$39.99 on AmazonBuy Tra Chang brand Thai Shrimp Paste 3.1 oz (Sale!!!)$5.29 on AmazonBuy Why this recipe works:Toasting the aromatics before making the curry paste deepens their flavors and makes them softer and easier to pound.Using a real mortar and pestle along with a pinch of salt extracts the most flavor from the aromatics to make the best curry paste.Note: Makrut lime (also sold as kaffir lime) and palm sugar can be found in Asian specialty grocers or some high-end supermarkets. If palm sugar can't be found, brown sugar can be used in its place. If makrut lime can't be found, omit. Pickled mustard greens can be found in most Chinese markets.

    Ingredients

    • 1 whole dried Thai bird chili (or 1 whole chile de arbol), more or less to taste
    • 2 whole small shallots, peeled and split into quarters
    • 4 whole cloves garlic
    • 1 stalk lemongrass, bottom 4 inches only, roughly chopped
    • 1 teaspoon makrut lime zest, or 2 whole makrut lime leaves (see note above)
    • 1 (1-inch) knob fresh turmeric, roughly chopped
    • 2 thin slices ginger
    • 1 small bunch cilantro stalks, cut from the very base of the stalks, leaves and thin stems reserved for another use
    • 1 teaspoon whole coriander seed
    • 6 pods Thai black cardamom or 1 pod green cardamom, inner seeds only
    • Kosher salt
    • 1 1/2 tablespoons Thai shrimp paste
    • 1 cup vegetable or canola oil
    • 1 pound fresh Chinese-style egg noodles, divided
    • 2 (15-ounce) cans coconut milk, or 2 cups fresh coconut milk (do not shake)
    • 1 cup homemade or store-bought low-sodium chicken stock
    • 2 tablespoons palm sugar (see note above)
    • 4 chicken legs, split into drumsticks and thighs
    • Fish sauce to taste
    • Sliced shallots, lime wedges, and pickled Chinese mustard root (see note above) for serving

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 1254 % Daily Value *
    • Total Fat: 74 g 114.22%
    • Saturated Fat: 11 g 52.7%
    • Trans Fat: 0 g %
    • Cholesterol: 220 mg 73.31%
    • Sodium: 1042 mg 43.4%
    • Calcium: 45 mg 4.47%
    • Potassium: 310 mg 8.86%
    • Magnesium: 0 mg 0%
    • Iron: 6 mg 31.35%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 113 g %
    • Dietary Fiber: 7 g 26.55%
    • Sugar: 17 g
    • Protein: 36 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 5 g
    • Omega 6 Fatty Acid: 11 g
    • Vitamin A 0.36%
    • Vitamin C 8.43%
    • Vitamin D 0.62%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat13
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch6
    • Exchange - Vegetables0
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total5 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total2 oz-eq

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