This is the famous “Kaow Soi Gai,” a savory bowl of Chiang Mai’s famous curry noodles with chicken. The ingredients below are included in both Thai and English.
- 100 gr Chicken (Gai)
- 1 Pc. Fresh Egg Noodle for frying (Bamee thod)
- 1 Pc. Fresh Egg Noodle for blanching (Bamee)
- 1 tbsp Red Curry Paste (Narm prig gaeng daeng)
- 1/4 tsp. Hung Lay Curry Powder (Phong hung lay)
- 1 tsp. Yellow Curry Powder (Phong ga ree)
- 1 1/2 cup Coconut Milk (Gathi)
- 1 cup Chicken Stock (Narm soup gai)
- 1 1/2 tbsp Fish Sauce (Narm pla)
- 1 tbsp of Palm Sugar Paste or White Sugar (Narm tan peeb)
- 2 leaves Thai Coriander, sliced (Pak chee larb)
- 1 stem Spring Onion, sliced (Hom soi)
- Lime (Ma naow)
- Shallot (hom daeng)
- Pickle Mustards (Pak kad doung)
- Chili in Oil (Prig kaow soi)
- Heat the wok with vegetable oil. Then deep fry the egg noodle. (This only takes a couple of seconds) Set aside.
- Blanch the remaining egg noodle in boiling water and place in a soup bowl with Thai coriander.
- Heat a wok and add the coconut milk half ladle and stir until coconut milk boils.
- Add red curry paste and stir. Mix red curry with coconut milk and follow with hung lay curry powder, yellow curry powder and mix well.
- Add sliced chicken and keep stirring until chicken turns a bit white in color. Then add rest of coconut milk and stir.
- Bring to a boil again, then add chicken stock, Thai fish sauce, and palm sugar paste. Reduce heat.
- Keep cooking for 3-4 minutes
- Pour the curry soup on top of the egg noodles.
- Garnish with crispy egg noodles and sliced spring onion.
- Optional – if you need more flavors add in condiments for a stronger taste.