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Chiang Mai curried noodles (Khao soi gai)

Chiang Mai curried noodles (Khao soi gai)

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving


  • 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)

For the pickled chilli & shallots

  • 1 long red chilli (deseeded if you don't like it too hot), sliced
  • 3 small shallots , cut into quarters
  • 150ml rice wine vinegar

To serve

  • small pack coriander , roughly chopped
  • 100g beansprouts , trimmed
  • 3 chopped spring onions
  • chilli oil


  • STEP 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.

  • STEP 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.

  • STEP 3

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

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, March 2015

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