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24 Sep 2017


By Gracie Carroll

What to Make: Chef Nuit’s Khao Soi Gai Recipe

By Edit Seven

Kiin cookbook cover

Photography copyright © 2020 by Michael Graydon and Nikole Herriott

Dive in to the unique and wonderful tastes Northern Thailand has to offer. Today, Chef Nuit Regular was kind enough to share with us her Khao Soi Gai recipe from her new cookbook, Kiin.

This dish, which is essentially chicken drumstick curry with egg noodles, is the ultimate Thai comfort food! In fact, Chef Nuit, herself, was pleasantly shocked to taste the combination of the smooth curry, the spices, and the chewy yellow egg noodles for the first time.

Keep reading to find out how to make Chef Nuit’s comforting Khao Soi Gai recipe!

Khao Soi Gai (Chicken Drumstick Curry with Egg Noodles)

Excerpted from Kiin by Nuit Regular. Copyright © 2020 by Nuit Regular. Photography copyright © 2020 by Michael Graydon and Nikole Herriott. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

khao soi gai dish

Photography copyright © 2020 by Michael Graydon and Nikole Herriott

What You Need:

3 small dried red bird’s eye chilies

½ teaspoon sea salt

1 black cardamom pod, seeds only

2 tablespoons yellow curry powder

1 teaspoon coriander seeds

½ teaspoon ground turmeric

5 dried red spur chilies, seeded, cut into ½-inch pieces, soaked in warm water for 10 minutes until softened, and squeezed dry

2 cilantro roots with 3-inch stems or 10 cilantro stems, finely chopped

2 tablespoons finely minced ginger

3 tablespoons thinly sliced lemongrass

1 ½ teaspoons coarsely minced galangal

3 tablespoons coarsely minced unpeeled Thai garlic or peeled regular garlic

3 tablespoons coarsely minced shallots

1 tablespoon Thai shrimp paste

2¼ cups sunflower oil, divided

6 skin-on chicken drumsticks, washed and patted dry

1 pound (450 g) fresh egg noodles

1 cup thick part of coconut milk

5 cups thin part of coconut milk

1 tablespoon coconut sugar

3 tablespoons Thai fish sauce

4 cups water

2 tablespoons Garlic Oil

2 green onions, finely chopped

½ cup packed coarsely chopped fresh cilantro leaves

1/3 cup packed coarsely chopped picked mustard greens, rinsed, squeezed dry, and cored

¼ cup coarsely chopped shallots

2 lime wedges

Roasted Chili Oil

What to Do:

Curry Paste

Using a stone mortar and pestle, grind the dried red bird’s eye chilies, salt, and black cardamom seeds to a powder.

Add the yellow curry powder, coriander seeds, and turmeric, and grind to a fine powder.

Add the dried red spur chilies and grind to a paste.

One at a time, and grinding to a paste after each addition, add the cilantro roots, ginger, lemongrass, galangal, garlic, shallots, and shrimp paste.

Set aside.


In a medium pot over high heat, heat 2 cups of the sunflower oil.

When the oil is hot, deep-fry the chicken drumsticks, three at a time.

Fry on one side for about 3 minutes, then turn to cook the other side for 2 to 3 minutes. The skin should be golden brown.

Remove the chicken from the oil and transfer to a rack to drain.

Repeat with the remaining chicken.

Keep the pot of oil over medium heat, place two bundles of the egg noodles on a plate, and separate the noodles with your hands.

Add the separated noodles, a few at a time, to the hot oil and deep-fry for 2 to 3 minutes or until the noodles are light golden brown.

Transfer the noodles to a plate, lined with paper towel to drain excess oil.

Repeat until all the separated noodles are cooked.

In a medium pot, combine the remaining ¼ cup sunflower oil and the curry paste, and mix well before turning on the heat.

Once mixed, turn the heat to medium-low and cook, stirring frequently for 2 to 3 minutes. This will bring out the fragrance of the curry.

Stir in the thick coconut milk, and cook for 2 to 3 minutes or until it starts to thicken and bubble.

Add the chicken drumsticks, and cook for 2 minutes.

Increase the heat to medium, stir in the thin coconut milk, and bring to a boil.

When boiling, cover and cook for 45 minutes.

In a small bowl, stir together ½ cup of the curry sauce and the coconut sugar until the sugar is fully dissolved, then stir into the pot.

Stir in the Thai fish sauce, and cook for 1 minute, then remove from heat.

In another medium pot over high heat, bring the water to a rolling boil.

When the water is boiling, add the remaining noodles and cook for 5 to 6 minutes. The noodles should be al dente, like pasta.

Drain and rinse in warm water, then divide the noodles between two large soup bowls.

Add 1 tablespoon garlic oil to each bowl.

Using a fork, stir to prevent the noodles from sticking together.

Scoop 1 ½ to 2 cups of the curry sauce with three drumsticks over each bowl of noodles, and top each with about ½ cup of the deep-fried noodles.

Sprinkle with green onions, cilantro, pickled mustard greens, and shallots.

Squeeze lime wedges on top, and drizzle with roasted chili oil to taste.

Have a meal of Khao Soi Gai during the cold weather or when you simply want a little pick-me-up!




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