Asian · Comfort Food · Meat · Spicy

Khai Soi Gai


Nick’s foodie happy place – it took a while to get right, but we’re finally there!



400ml vegetable oil

4 tbsp yellow curry paste (or red if you really need to)

2 tsp mild curry powder

1 tsp red chili flakes

400ml coconut milk

150ml coconut cream

200ml chicken stock

2 tbsp fish sauce

2 limes (juice)

1 tbsp soft brown sugar

500g chicken breast

300g dried egg noodles

1 red chili

4 shallots

100ml rice wine vinegar

Large handful coriander

Handful bean sprouts

4 spring onions



  1. Thinly slice the chili and shallots and place in a small serving bowl, covered with the rice wine vinegar. Set to one side until the final dish is ready (there will be served as optional additional pickles)
  2. With a splash of oil in a large, heavy bottomed pan, heat the curry paste through for around 5 minutes. Then add the curry powder and chili flakes and heat through
  3. Pour in the coconut milk, coconut cream, stock, fish sauce, chili flakes and sugar. Bring to a simmer, add the chicken, chopped into bit sized pieces and leave to heat through until the stock has reduced well to a thick, reach consistency (around 15 minutes)
  4. In a separate pan, bring water to the boil and cook off the noodles until fully cooked
  5. In a deep frying pan, pour in the vegetable oil and heat through until close to boiling. Deep fry a small handful of egg noodles to create crispy topping to add to the curry when serving – drain on kitchen paper one golden and bubbling
  6. Once everything is fully cooked, pile the noodles at the bottom of the bowls, top with the chicken soup and a squeeze of lime, then finishing off by placing the crispy noodles on top and sprinkling over half the coriander
  7. On the side of each bowl, provide optional thinly sliced spring onions, fresh bean sprouts, additional coriander and lime slices. Don’t forget the pickles too!

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