Khao Soi Gai (Chiang Mai Curry Noodle Soup)

Name: Khao Soi Gai (Chiang Mai Curry Noodle Soup)
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb boneless chicken thighs, in large pieces; 9 oz egg noodles; 1 can coconut milk; 3 cups chicken broth; 3 tbsp red curry paste; 1 tsp grated ginger; 2 garlic cloves, minced; 2 tbsp soy sauce; 1 tbsp fish sauce; 1 small onion, half thinly sliced for garnish; 2 limes, in wedges; cilantro leaves; 1 tbsp curry powder; ½ tsp ground turmeric; 1 tbsp brown sugar; oil for frying

LunchThai45 minServes 4770 kcal36 g protein

Photo: Chainwit. · CC BY-SA 4.0 · source

Northern Thailand's iconic noodle soup: a golden, curry-spiced coconut broth with tender chicken over egg noodles, crowned with a nest of crispy fried noodles, sliced onion and lime.

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Ingredients

1 lb boneless chicken thighs, in large pieces
9 oz egg noodles
1 can coconut milk
3 cups chicken broth
3 tbsp red curry paste
1 tsp grated ginger
2 garlic cloves, minced
2 tbsp soy sauce
1 tbsp fish sauce
1 small onion, half thinly sliced for garnish
2 limes, in wedges
cilantro leaves

From your pantry: 1 tbsp curry powder, ½ tsp ground turmeric, 1 tbsp brown sugar, oil for frying.

Instructions

In a pot over medium-high, simmer half the coconut milk until thick and the oil starts to separate, 3 to 4 minutes. Add the curry paste, curry powder, turmeric, ginger, garlic and half the onion (chopped) and fry, stirring, until fragrant, 2 to 3 minutes.
Add the chicken and stir to coat, then add the broth, remaining coconut milk, soy sauce, fish sauce and brown sugar. Simmer, partly covered, until the chicken is tender, about 20 minutes.
Meanwhile, fry a small handful of the dry noodles (about 1 oz, broken up) in ½ inch of hot oil until puffed and golden, 30 to 60 seconds. Drain.
Boil the rest of the noodles per the package and drain. Pull the chicken into chunks and return it to the soup. Taste: it should be salty and slightly sweet.
Divide the noodles among bowls, ladle over the soup and chicken, and top with crispy noodles, sliced onion, cilantro and lime.

Tip: Pickled mustard greens and chili oil are the classic table condiments; look for them in an Asian market. A bone-in chicken leg per person gives an even richer broth.