Khao Soi Gai Northern Thai Coconut Curry Noodles With Chicken Recipes

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KHAO SOI GAI (NORTHERN THAI COCONUT-CURRY WITH CHICKEN) RECIPE BY TASTY



Khao Soi Gai (Northern Thai Coconut-Curry With Chicken) Recipe by Tasty image

Here's what you need: boneless skinless chicken thighs, shallots, garlic, red curry paste, chili powder, fish sauce, soy sauce, palm sugar, freshly grated ginger, lemongrass, chicken stock, full fat coconut milk, roasted red pepper, olive oil, salt and pepper, egg noodle, shallot, lime juice, fresh cilantro leaf, bean sprout, chili oil

Provided by Ben Dohm

Categories     Lunch

Yield 4 servings

Number Of Ingredients 21

2 lb boneless skinless chicken thighs
2 shallots, diced
2 teaspoons garlic, minced
3 tablespoons red curry paste
1 tablespoon chili powder, (can be adjusted according to desired spice level)
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons palm sugar, (or Brown Sugar)
4 teaspoons freshly grated ginger, (or 2 Tbsp Ginger Paste)
1 stalk lemongrass, bruised and chopped into 1-2in pieces
3 cups chicken stock
1 can full fat coconut milk
1 jar roasted red pepper
2 tablespoons olive oil
salt and pepper, to taste
3 servings egg noodle, (Chow-Mein, Lo-Mein, Ramen)
1 shallot, julienned or crispy
lime juice, (to taste, recommend fresh-squeezed)
fresh cilantro leaf, to taste
bean sprout, to taste
chili oil, to taste

Steps:

  • First, puree coconut milk and roasted red peppers in blender
  • Cut chicken thighs into small (about 1in) chunks and season with salt and pepper. On high-heat, brown chicken in a pan without cooking all the way through.
  • In a separate large stockpot, heat olive/canola oil over medium heat. Add diced shallots and cook until tender (about 3 minutes) About halfway through cooking the shallots, add in the garlic. Stir in red-curry paste, ginger, and chili powder and cook for about 1 minute.
  • Stir in chicken stock and coconut milk/red-pepper puree. Be sure to scrape up any fond (browned bits) from the bottom of the pot.
  • Stir in fish sauce, soy sauce, lime juice, lemongrass, and brown sugar.
  • After stock has reduced for 5 minutes, add browned chicken.
  • Cook noodles in a separate pot/saucepan according to package instructions.
  • Serve chicken stock soup immediately with noodles; garnish with shallots (julienned or crispy), bean sprouts, cilantro, chili oil, and lime juice (if desired).

CHICKEN KHAO SOI (THAI COCONUT CURRY NOODLE SOUP)



Chicken Khao Soi (Thai Coconut Curry Noodle Soup) image

Learn how to make chicken khao soi, a coconut curry noodle soup recipe hailing from Northern Thailand, Myanmar, and Laos, with both chewy & crispy noodles!

Provided by Sarah

Categories     Noodles

Time 1h

Number Of Ingredients 24

2 Thai bird's eye chilies
2 medium shallots
6 cloves garlic
1-inch piece ginger ((peeled and sliced))
1/4 cup cilantro ((stems and leaves, rinsed))
zest of 1 lime
2 teaspoons ground turmeric
2 teaspoons ground coriander
1 teaspoon curry powder
2 tablespoons shrimp paste
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs ((sliced))
2 tablespoons Thai red curry paste
4 cups low sodium chicken stock
2 teaspoons brown sugar
14 ounces unsweetened coconut milk
3 tablespoons fish sauce ((or to taste))
1 pound fresh Chinese egg noodles ((thick wonton noodles work well))
thinly sliced shallots
lime wedges
pickled mustard stems/greens
crispy noodles
chopped cilantro
Thai chili paste ((Nam Prik Pao))

Steps:

  • Add all the curry paste ingredients to a food processor and pulse until you get a smooth paste.
  • Heat oil in a large pot over medium high heat. Add 2 tablespoons vegetable oil and stir-fry the chicken until browned. Remove from the pot and set aside. To the fat left in the pot, add the paste. Fry for 3-5 minutes, until fragrant. Add the canned Thai red curry paste, broth, and brown sugar, and bring to a boil.
  • Reduce the heat to low. When the broth is at a low simmer, add the coconut milk and fish sauce. Add the chicken back to the broth.
  • Meanwhile, cook the noodles according to package instructions.
  • To serve, divide the noodles among 4 bowls. Cover with chicken and broth, and garnish with sliced shallots, lime wedges, pickled mustard greens, fried noodles, cilantro, and Thai chili paste.

Nutrition Facts : Calories 689 kcal, Carbohydrate 46 g, Protein 41 g, Fat 40 g, SaturatedFat 29 g, Cholesterol 226 mg, Sodium 1457 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

KHAO SOI GAI (NORTHERN THAI COCONUT CURRY NOODLES SOUP WITH CHICKEN)



Khao Soi Gai (Northern Thai Coconut Curry Noodles Soup with Chicken) image

This Khao Soi Gai is a Thai coconut curry noodles soup that is incredibly fragrant and flavorful! Chicken gets cooked in a spicy and warming Khao Soi paste, and then is simmered with veggies and seasonings in a creamy coconut milk broth and served with egg noodles.

Provided by Lavina

Categories     Dinner

Time 1h

Yield 4

Number Of Ingredients 34

8-10 Red Chilies (Bird's Eye preferred, but Holland or other hot small red chilies will work too), to taste - cut into ½-inch pieces
2 Lemongrass stalks (or substitute with 2 TBLS Lemongrass Paste) - bottom woody part and upper tough part chopped off, outer layers removed and discarded, then sliced lengthwise through the middle and finely minced
2-inch piece Galangal -peeled and roughly chopped
6 Garlic cloves - minced
¾-inch knob of Ginger - peeled and minced (about 1 TBLS minced)
2 Asian Red Shallots - peeled and chopped
4-6 Kaffir Lime Leaves - destemmed and sliced into thin strips
2-6 Thai Dried Red Chilies, to taste - broken up into smaller pieces
1 TBLS chopped Coriander Roots (substitute with 4 chopped coriander stems if roots are unavailable)
1.5 TSP Turmeric powder
1 TSP Coriander powder
1 TSP ground Cumin
2 TSP Kosher Salt (use half the amount if using table salt)
1 TBLS Canola or Vegetable Oil
2-3 TBLS Water (as needed)
18 Wonton Wrappers - sliced into thin strips (about 4mm wide)
3-4 cups Canola Oil (or any other oil for deep-frying such as vegetable oil)
2 TBLS Canola Oil
3 Chicken Thighs (about 454 grams / 1 pound), boneless, skinless - cleaned and pat-dried, cut into bite-sized pieces
¾ medium Red Onion (or use 6-8 shallots) - thinly sliced
3 Garlic cloves - minced
2-4 Red Chilies (Bird's Eye preferred, but Holland or other hot small red chilies will work too), to taste - chopped
3 cups (about 300 grams) Mung Bean Sprouts - rinsed and drained
4 cups / 946ml Low Sodium Chicken Broth
565ml / 19 oz. Coconut Milk (I used a 400ml / 14 oz. big can and a 165ml / 5.5 oz. small can.)
2 TBLS Fish Sauce, or more to taste
1 TBLS Sweet Dark Soy Sauce
1 (50 grams) disc Coconut Sugar (substitute with 1-2 TBLS crystalized coconut or brown sugar if you have that on hand instead) - shaved with a knife
2 TBLS freshly squeezed Lime Juice, or more to taste
1.25 TSP Chili Powder, to taste
1.25 TSP Crushed Red Pepper Chili Flakes, to taste
454 grams / 1 pound uncooked dried Egg Noodles (or thin rice noodles such as vermicelli)
Optional toppings: Sliced red onion (or shallots), chopped coriander, chopped mint leaves, crispy fried wonton wrapper strips
To Serve (optional): Lime wedges for squeezing

Steps:

  • Prepare the red chilies, lemongrass, galangal, garlic, ginger, shallots, kaffir lime leaves, dried red chilies, and coriander roots (or stems if using) as indicated in the 'Ingredients' section. Add them to a food processor bowl, along with the turmeric powder, coriander powder, ground cumin, kosher salt, and canola oil.
  • Cover and pulse into a smooth paste, uncovering as needed to push down the ingredients with a spoon and adding a tablespoon of water at a time to help the paste come along. It's okay if there are a few chunky bits, but try to get the paste as smooth as possible. Transfer to a bowl or small container and set aside. (Note: The paste can be made a day in advance.)
  • Cut the wonton wrappers into thin strips - about 4mm wide. Then heat 3-4 cups canola oil in a small pot over high heat (you may need more or less depending on the size of your frying vessel). Once the oil reaches a temperature of 180°C/356°F, turn down the heat to medium-low and add a small handful of the wonton wrapper strips. Fry for about 30 seconds, or until they are lightly golden and crispy. They will rise to the top and crisp up instantly. Transfer to a paper towel lined plate to drain, then repeat until all of the wonton wrapper strips are cooked. Set aside.
  • Clean and pat-dry the chicken thighs, then cut into bite-sized pieces. Slice the red onion (or shallots if using), mince the garlic, and chop the red chilies. Rinse and drain the mung bean sprouts and set aside.
  • Heat the canola oil in a large Dutch oven or stockpot over medium heat. Once hot, add the Khao Soi paste and cook for 2 minutes, stirring frequently.
  • Add the chicken and cook for 2 minutes, or until the chicken starts to develop color and is coated in the paste.
  • Add the red onion, garlic, and red chilies and stir to combine. Cook for a minute or until the onion has slightly softened.
  • Pour in the low sodium chicken broth and coconut milk and stir to combine. Then stir in the mung bean sprouts and reduce the heat to medium-low.
  • Season with fish sauce, sweet dark soy sauce, coconut sugar, lime juice, chili powder, and crushed red pepper flakes. Stir to combine, then simmer uncovered for 20-25 minutes. Taste and add fish sauce and sugar if needed to suit your taste, then switch off the heat.
  • Cook the egg noodles according to package instructions in a pot of boiling salted water. Drain and divide the noodles evenly into four bowls.
  • Ladle the chicken and soup on top of the noodles in the bowls. Top with the crispy wonton strips, chopped coriander and mint leaves, and sliced red onion. Serve with lime wedges for squeezing if desired.

Nutrition Facts : ServingSize 1 large bowl, Calories 1195 calories, Sugar 27.4g, Sodium 2791.4mg, Fat 45.4g, SaturatedFat 25.8g, UnsaturatedFat 13.2g, TransFat 0.1g, Carbohydrate 129.1g, Fiber 7.6g, Protein 54.5g, Cholesterol 112.9mg

CHIANG MAI CURRIED NOODLES (KHAO SOI GAI)



Chiang Mai curried noodles (Khao soi gai) image

This creamy, tangy curry from northern Thailand, with coconut milk and juicy chicken thighs, is topped with pickled shallots and crispy noodles

Provided by Jennifer Joyce

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 18

400ml vegetable oil , plus 1 tbsp
4 tbsp Thai red or yellow curry paste
2 tsp mild curry powder
1 tsp red chilli flakes
400ml can coconut milk
150ml coconut cream
200ml vegetable or chicken stock
2 tbsp fish sauce
juice 2 limes
500g skinless boneless chicken thigh
300g Chinese dried egg noodles (medium or thin)
1 long red chilli (deseeded if you don't like it too hot), sliced
3 small shallots , cut into quarters
150ml rice wine vinegar
small pack coriander , roughly chopped
100g beansprouts , trimmed
3 chopped spring onions
chilli oil

Steps:

  • First, make the pickled chilli & shallots: Put the chilli and shallots in a small bowl and pour the vinegar over. Add some salt and let it sit to pickle while you make the curry.
  • In a large saucepan, heat the 1 tbsp vegetable oil. Add the curry paste and turn the heat down to medium. Cook for 5 mins, then add the curry powder and chilli flakes. Cook for 1 min more, then add the coconut milk, coconut cream, stock, fish sauce and lime juice. Bring to a simmer.
  • Chop the chicken into pieces and add to the curry. Cook for 15 mins or until tender.
  • Boil some water in a large saucepan for the noodles. Meanwhile, heat the vegetable oil in a small wok - it's ready when a small piece of bread sizzles when dropped in. Add 75g of the noodles to the wok in 4 batches until they bubble up and go crispy. Use a wire mesh ladle or slotted spoon to remove them and drain on kitchen paper.
  • Boil the remaining noodles for 2-3 mins until al dente, then drain. Divide the noodles between 4 bowls. Pour the curry over each and top with coriander, beansprouts, some drained pickled chilli & shallots, spring onions and a drizzle of chilli oil. Top with the crisp noodles and devour while it's hot.

Nutrition Facts : Calories 780 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.6 milligram of sodium

KHAO SOI GAI (NORTHERN THAI COCONUT-CURRY NOODLES WITH CHICKEN)



Khao Soi Gai (Northern Thai Coconut-Curry Noodles With Chicken) image

You'll find khao soi, a deeply fragrant, coconut milk-based stew, throughout Southeast Asia, but the dish is a specialty of Chiang Mai, a city in Northern Thailand. Chicken is simmered in a creamy, spicy-sweet broth, then served over boiled egg noodles and garnished with crunchy fried noodles. (When made with beef, the dish is called khao soi nuea.) This version is adapted from Noree Thai, a restaurant in Los Angeles, which Noree Pla owns with her partner, the chef Fern Kaewtathip. Ms. Pla serves the khao soi she learned from her mother, which requires more than a dozen ingredients, but once you have the ingredients prepared, the dish comes together in less than an hour. For a lighter broth, use about half of the curry paste; for a more pungent khao soi, use it all.

Provided by Daniela Galarza

Categories     dinner, curries, noodles, poultry, main course

Time 4h

Yield 4 servings

Number Of Ingredients 24

3 dried red Thai chiles (or chiles de árbol)
2 fresh or dried makrut lime leaves (optional)
15 cilantro stems with leaves (about 1/4 bunch)
2 large shallots or 1 medium yellow onion, roughly chopped
2 (1 1/2- to 2-inch) pieces fresh, unpeeled turmeric, scrubbed and roughly chopped (or 2 tablespoons ground turmeric)
1 (4-inch) piece lemongrass, from the base of the stalk, sliced
1 (3-inch) piece fresh ginger, peeled and roughly chopped
4 large garlic cloves, peeled and smashed
1 teaspoon curry powder
1 teaspoon shrimp paste or 2 teaspoons fish sauce (optional)
1/2 teaspoon grated lime zest (preferably from a fresh makrut lime)
3 cups neutral oil
1 (16-ounce) package dried, flat Chinese-style egg noodles, or dried tagliatelle pasta nests
Kosher salt
2 (13-ounce) cans full-fat coconut milk (not shaken or stirred)
2 cups chicken broth (preferably low-sodium)
Kosher salt
8 chicken leg drumsticks (about 2 pounds)
2 to 4 tablespoons fish sauce
2 to 4 tablespoons palm sugar or brown sugar
1/2 cup homemade or store-bought Yunnanese-style pickled mustard greens, for serving
1 shallot, peeled and thinly sliced, for serving
Chile paste or chile oil, for serving
Lime wedges, for serving

Steps:

  • Make the curry paste: Bring 1/4 cup of water to a boil in a small saucepan. Add the dried chiles and makrut lime leaves (if using) to a small bowl; pour the boiling water on top and let steep for 10 minutes.
  • While the mixture steeps, separate the cilantro leaves from the stems; set leaves and any tender stems aside for garnish. Roughly chop cilantro stems and add to a small food processor (or the bowl of a large mortar and pestle) along with the shallots, turmeric, lemongrass, ginger, garlic, curry powder, shrimp paste (if using) and lime zest.
  • Add the soaked chile mixture (including its liquid) and process (or crush with a pestle) until curry paste is smooth, scraping down sides of bowl as needed, about 10 minutes for either method. Curry paste can be made up to 2 weeks ahead; store in a covered container in the refrigerator.
  • Prepare the fried noodles: In a medium (2-quart) saucepan, bring 3 cups neutral oil to 325 degrees over medium-high heat. Add 4 ounces noodles and fry, flipping once or twice, until light brown, 30 to 60 seconds. Using a slotted spoon, transfer noodles to a paper towel-lined plate; set aside until ready to serve. Cool, strain and store remaining oil in a covered jar for another use.
  • Heat a large Dutch oven or pot over medium. Add about 1/4 cup coconut cream, scraped from the top of one of the cans of coconut milk, to the pot and let it melt, about 10 seconds. Add at least half of the curry paste - or more, for a more pungent khao soi - and stir until deeply fragrant, about 30 seconds. Add 1 1/2 cups chicken broth and the remaining coconut milk, and increase heat to medium-high. Bring mixture just to a low boil, about 3 minutes.
  • Use 1 tablespoon salt to season drumsticks, then add them to the boiling curry mixture. Cover, and let simmer until chicken is cooked through, 20 to 30 minutes. Uncover, lower heat, and add remaining 1/2 cup chicken stock along with 1 cup water. (It should be more like soup than stew.) Season to taste with fish sauce, sugar and salt. Turn heat to very low, and cover to keep warm.
  • Meanwhile, bring 4 quarts water to a boil in a large pot. Add 2 teaspoons salt and remaining 12 ounces noodles. Cook until al dente. Drain and portion into four bowls. Add 2 drumsticks to each bowl, and about 2 cups curry broth. Garnish with fried noodles, pickled mustard greens, sliced shallots, chile paste or oil, reserved cilantro leaves and lime wedges. Serve immediately.

KHAO SOI (NORTHERN CHICKEN CURRY NOODLES)



Khao Soi (Northern Chicken Curry Noodles) image

Provided by Christine Muhlke

Categories     dinner, weekday, main course

Time 1h

Yield serves 4

Number Of Ingredients 16

3 to 4 cups plus 2 tablespoons vegetable oil
2 1/2 tablespoons red curry paste
1 teaspoon curry powder
1/2 teaspoon turmeric powder
2 large brown cardamom, finely ground (optional)
3 cups coconut milk
1 (3- to 4-pound) chicken, cut into 6 pieces
1 1/2 to 2 cups chicken stock or water
1 teaspoon sugar
2 tablespoons fish sauce, and more to taste
6 to 7 loosely packed cups spaghetti-size fresh Chinese egg noodles
6 dried thin red chilies
2 shallots, thinly sliced
12 to 1 cup rinsed and thinly sliced Chinese pickled mustard greens
1 lime, cut into wedges
Handful cilantro, chopped

Steps:

  • Place a large, heavy-bottomed casserole over medium heat. Add 2 tablespoons of the oil, red curry paste, curry powder, turmeric and, if you choose, cardamom. Cook for a few minutes, stirring vigorously, until the curry paste is fragrant. Be careful it doesn't burn. Add 1 cup of the coconut milk and bring to a boil. Boil for a few minutes, stirring well, until red oil separates from the coconut mixture. Add 1 more cup of the coconut milk, return to a boil, and again boil until the oil separates.
  • Add the chicken pieces, 1 cup chicken stock and remaining 1 cup coconut milk. If the mixture is very thick, add additional chicken stock or water as needed. Bring back to a boil, then reduce to a simmer. Add the sugar and fish sauce. Cover and simmer until the chicken is tender, about 45 minutes. Season to taste with fish sauce; the flavor should be salty and spicy with an aftertaste of sweetness. (It should be a bit saltier than you wish for the final dish, as the addition of other ingredients at serving time will dilute the seasoning.)
  • Place a large saucepan over medium-high heat, and add the remaining vegetable oil. Place 1 cup of the noodles in a bowl and separate the strands. When the oil is shimmering, add the noodles a few strands at a time. Fry them, turning once, until crisp and golden. Remove from heat and set aside. Add the dried chilies to the pan and fry for a few seconds until they puff up; set aside.
  • Bring a large pot of water to a boil. Rinse the remaining noodles in cold water, and add to the boiling water. Cook until barely tender, 2 to 3 minutes, stirring well to prevent sticking. Drain well.
  • To serve, divide the noodles among 4 bowls, and top with chicken curry. Garnish with shallots, mustard greens, fried noodles and lime wedges. Add fried chilies to taste, for extra heat. Sprinkle with cilantro, and serve.

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