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Thai with Bammut – Khao Soi Gai Curry Northern Thai Dish

Khao Soi Gai Curry

Serving 4


1/2 of the kao soi curry paste

3 dl coconut milk

4 whole chicken legs (drumstick and thigh)

6-7 dl water

2.5 Tbsp soy sauce

2.5 tsp sugar

250 g thin egg noodles



Shallots, chopped

Sour pickled mustard greens, chopped

Fried chili paste



Make the soup

  • In a pot, add a little bit of vegetable oil and sauté the curry paste over medium high heat for about 30 seconds. Add 1.5 dl of the coconut milk and cook, stirring constantly, until the coconut milk dries up and the paste becomes thick. For certain types of coconut milk, the coconut oil should also start to separate from the paste at this point. Add the chicken and toss to coat in the curry paste. Add the remaining coconut milk, water, and most of the seasoning, reserving some for final adjustment. Bring to a boil and then turn down to a simmer and let the chicken braise for 20-30 minutes until the chicken is fork tender. Once the chicken is done, taste and adjust seasoning, adding more water if necessary.

Make crispy noodles

  • Cut the noodles a few times so they are not too long. Heat oil in a wide pot or wok. When the oil is at 180° C, add just a small amount of the noodles as they will expand significantly. Press the noodles down slightly as they fry. Once the bubbling starts to subside, flip the noodles over. Once the bubbling stops, remove the noodles immediately and let drain on paper towel.


  • When ready to serve, blanch the rest of the noodles in boiling water for about 1 minute or until the noodles are cooked through. Drain well and transfer into a bowl. Pour the soup over the noodles. Serve with a slice of lime, shallots, pickled mustard greens, and fried chilies. You can also sprinkle some chopped cilantro and/or green onions for extra garnish.

Khao Soi Curry Paste

Serving 4


10 large dried chilies, seeds removed, cut into chunks, and soaked in water to re-hydrate

1 tsp. salt

1 ginger, peeled and sliced into rounds (10 pieces)

fresh turmeric, peeled and sliced into rounds (8 pieces)

4 chopped shallots

½ Tbsp. coriander seeds, toasted

3 pods black cardamom, seeds removed from pods and toasted



  • Char/Fry the ginger, shallots and turmeric slightly by searing or grilling. Set aside.
  • Grind the toasted black cardamom seeds and coriander seeds in a mortar and pestle, remove and set aside.
  • Drain the dried chilies well and pound together with salt in the mortar and pestle. Add the ginger, shallots, and turmeric, and the dry spices. Pound to a fine paste.

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