Chiang Mai curried noodles (Khao soi gai)

Chiang Mai curried noodles (Khao soi gai)

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(8 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
This creamy, tangy curry from northern Thailand, with coconut milk and juicy chicken thighs, is topped with pickled shallots and crispy noodles

Nutrition and extra info

Nutrition: per serving

  • kcal780
  • fat41g
  • saturates24g
  • carbs60g
  • sugars6g
  • fibre4g
  • protein41g
  • salt2.6g
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  • 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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 150ml coconut cream
  • 200ml vegetable or chicken stock
  • 2 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • juice 2 limes



    The same shape, but smaller than…

  • 500g skinless boneless chicken thigh
  • 300g Chinese dried egg noodles (medium or thin)

For the pickled chilli & shallots

  • 1 long red chilli (deseeded if you don't like it too hot), sliced



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 3 small shallots, cut into quarters
  • 150ml rice wine vinegar

To serve

  • small pack coriander, roughly chopped
  • 100g beansprouts, trimmed


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 3 chopped spring onions
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • chilli oil


  1. 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.

  2. 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.

  3. Chop the chicken into pieces and add to the curry. Cook for 15 mins or until tender.

  4. 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.

  5. 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.

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Comments, questions and tips

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sophie merrett's picture
sophie merrett
3rd Nov, 2018
Tasty dish but definitely doesn't need 4 tbsp of curry paste. That made it far too strong and very salty. I'd use 1.5 tbsp of curry paste instead. Yum!
28th Apr, 2015
Great dish! Didnt do the crispy noodles as not a fan and forgot the pickle. But super tasty
8th Apr, 2015
Absolutely gorgeous. My only tweak would be to either cut the shallots into eighths or give them longer to pickle.
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