Serves a Crowd

Kao Soi Gai

February  6, 2021
1 Ratings
Photo by Pana Napa
  • Prep time 40 minutes
  • Cook time 1 hour 20 minutes
  • Serves 8
Author Notes

'Kao Soi Gai' is Thai chicken curry noodle. Kao Soi Gai 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. —Pana Napa

What You'll Need
  • Kao Soi Curry paste
  • 5 Dried Bang Chang Chili ( Dried Prik Chi Fa) chopped and seed removed
  • 2 Dried Jinda Chili – chopped and seed removed
  • 1 1/2 teaspoons Sea salt
  • 3/4 tablespoon Coriander seeds toasted
  • 2 Black cardamom – skin removed, toasted.
  • 2 tablespoons Julianne ginger toasted lightly
  • 10 Small Thai shallots
  • 1 tablespoon Fresh turmeric sliced
  • Kao Soi Curry dish
  • 4 cups fresh coconut milk
  • 3 cups Skimmed coconut milk (1:1 water:regular coconut milk)
  • 4 tablespoons Kao Soi Curry paste
  • 850 grams Chicken drum stick or Chicken thigh, preferably with bone-on.
  • 3 cups Fresh coconut cream
  • 1 tablespoon Soy sauce
  • 400 grams Kao soi noodle or egg noodle, or soba noodle
  • 2-3 Stalk Coriander chopped
  • 3 Small Shallots Sliced
  • 1 teaspoon Spicy Thai Chili oil
  • Asian pickle Napa Cabbage (optional) You can use your pickle vegetable also, it works well because we just need tangy flavour.
  • 1 Kao soi noodle or egg noodle, or soba noodle.
  • 1-2 cups Frying oil (for frying noodles)
  • 8 Lime wedges
  1. Kao Soi Curry paste
  2. 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.
  3. When the chilies is soft, we can now start pounding curry paste in a mortar.
  4. Start with spices. Grind all of the spice well and put them back into a bowl.
  5. Drain out the water from chilies and squeeze the chilies to take out as much of the water as possible.
  6. 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.
  7. Keep the curry paste refrigerate for up to one week or put it into your freezer for up to 3 months.
  1. Kao Soi Curry dish
  2. 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.
  3. When the chicken is cooked. We gonna start to make Kao Soi curry.
  4. Slice 3 shallots, chop coriander, slice pickle vegetable for garnish. Fry a handful of egg noodle or as much as you want.
  5. 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.
  6. 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.
  7. Prepare a bowl of room temperature water, a pot of boiling water, a strainer and chopsticks.
  8. 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. Don't over crowded the noodles. You can do it in many batches.
  9. When the noodles is cooked, place them into the bowl of room temperature water briefly before straining them and put into a serving bowl.
  10. Add curry and chicken over the noodles and garnish with sliced shallots, coriander, chili oil, a wedge of lime and pickled vegetable.
  11. Serve individually with extra garnishes as a sides on the table.

See what other Food52ers are saying.

0 Reviews