Khao Soi Gai (Northern Thai Chicken Curry Noodle Soup)
Rich coconut curry soup over egg noodles with chicken, topped with crispy noodles, lime and chilli oil.
Made with Thai yellow curry paste and Chinese chilli oil and Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 mins
- LevelMedium
- Costabout £3.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook 250 g of the egg noodles following the packet instructions, drain, rinse in cold water and set aside.
5 min - 2
Cook the remaining 100 g of noodles, drain and pat very dry. Fry in the oil in a pan over a medium-high heat for 2 to 3 minutes until golden and crisp, then drain on kitchen paper.
3 min - 3
In a large pot, fry your ready made Thai yellow curry paste (see the base recipe) and the turmeric in the thick coconut cream for 2 minutes until the oil separates.
2 min - 4
Add the chicken and stir for 3 minutes. Pour in the rest of the coconut milk, your ready made chicken stock (see the base recipe), fish sauce and palm sugar.
- 5
Simmer gently for 15 minutes until the chicken is cooked through and the broth has thickened slightly.
15 min - 6
Warm the boiled noodles in hot water, drain and divide between bowls. Ladle over the curry broth and chicken.
- 7
Top with crispy noodles, red onion, spring onion, coriander and a drizzle of your ready made chilli oil (see the base recipe). Serve with lime wedges.
Tips
- Khao soi is a northern Thai dish. In Chiang Mai it is usually made with a red based paste and curry powder, so this yellow paste version is gentler and sweeter.
- Pat the noodles very dry before frying, or the oil will spit.
- Serve the lime, chilli oil and red onion at the table so everyone can season their own bowl.
Storing and freezing
Keep the broth and noodles separately in the fridge for up to 3 days. Reheat the broth until steaming hot all the way through and pour over freshly warmed noodles. Do not freeze with the noodles.
Questions
Can I make it gluten free?
Use gluten free noodles such as rice noodles and keep the gluten free fish sauce. Egg noodles contain wheat, so this version is not gluten free.
Can I use chicken breast?
Yes, but slice it thinly and simmer for only 8 to 10 minutes so it stays tender.
Is the crispy noodle topping needed?
It is traditional and adds great texture, but you can leave it out if you are short of time.
More made with thai yellow curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.