An incredible dish to wow your friends – here is our guide to cook Khao Soy Chicken (Khao Soy Gai) step by step
(Serves one – Big Portion)
Large handful of fresh/dried Egg Noodles
1 large Chicken Thigh – sliced
1 teaspoon vegetable oil
2 tablespoons Fish Sauce
1 tablespoon Palm Sugar
2 tablespoons of Yellow Curry Paste
1 teaspoon curry paste
½ cup coconut milk
½ handful of additional fresh egg noodles
Pickled Bok Choy
Chilli Oil (all to personal tastes)
Boil fresh or dried egg noodles in a pot of plain boiling water (fresh noodles should take about 2 minutes, dried about 4 minutes, but just keep testing.)
In a skillet add the vegetable oil and wait till the pan is hot. Add the Yellow curry paste and the curry powder and fry for about 1 – 2 minutes, mixing continuously.
Add dried cumin to the pan with the paste and wait for the mixture to be fragrant (approx. 30 seconds.)
Add the chicken thigh slices to the same pan and fry until the outside of the meat is white and almost cooked through. At this stage add the coconut milk and reduce the heat so the chicken can simmer and finish cooking and the sauce can reduce (5 – 10 minutes).
Add the palm sugar and fish sauce then taste the broth to make sure the balance of salty and sweet is there.
Have a pre-prepared wok filled with 3 cups of vegetable oil heating while you cook the soup. At this stage take half a handful of fresh egg noodles and carefully add it to the oil so the noodles can fry and become crisp. Watch them carefully as they only need about 1 minute to fry. Remove with a slotted spoon and drain on a plate lined with paper towels.
To present the dish, place your boiled egg noodles in a deep bowl and then top with the chicken soup mixture – as much as you like. Finally place the fried egg noodles on top as a crunch component.
Serve with lime, chili oil, pickled boy choy and shallots. Enjoy!
Watch how to make this dish here https://theitravelchannel.tv/chiang-mai-cooking-class/