Chiang Mai Curried Noodles and Chicken

Chiang Mai Curried Noodles and Chicken (Khao Soi Gai) traveled to Northern Thailand from South China via Muslim traders. Chicken and noodle soup is a comfort food throughout the world in many forms. Layered with textures, this one is sweet, salty, and spicy. The spices keep it lively, contrasting with the creamy coconut milk.

I’ve had to make a few changes to work with available ingredients. I substituted star anise for the black or brown cardamon, and a bay leaf for the pandanus leaves. Fresh egg noodles are preferable, but I made do with dried. Whichever you use, be sure to fry some for your topping.

Serve with thinly sliced shallots, limes, pickled greens, and chilies in oil.

We have a video of this recipe on our YouTube channel.

Adapted from Thai Street Food by David Thompson

Makes 4 servings

For the paste:
5 bamboo skewers
1 ½ teaspoon coriander seeds
4 red chilies
4 red shallots, unpeeled
4 garlic cloves, unpeeled
2 tablespoons peeled ginger
1 tablespoon peeled fresh turmeric

For the chicken:
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