Chiang Mai Curried Noodle and Chicken Soup (Kao Soi Gai)
60 mins (prep 20, cooking 40)
18 ingredients
2 servings
Haw Muslim traders from the south of China probably brought this dish to Chiang Mai (in northern Thailand). This version is based on one in David Thompson's authoritative book, Thai Food, and is posted in response to a request in the Asian Forum. Thompson says, 'The best noodles to use are the somewhat flat egg noodles, about 1/2-centimetre (1/4-inch) wide. Deep fry a few of them in very hot, clean oil to use as a garnish, but be careful -- they splatter as they expand and become crisp.' He also says that beef can be used in place of chicken. Preparation and cooking times are guesses. Roast Chilli Sauce (Prik Bon Pat) is supposed to be a nice complement to this.

Categories:  <-60-mins , for-1-or-2 , number-of-servings , thai , soups-&-stews , time-to-make , asian ,
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Serving Size (302.89 g)
Servings 2
Amount per Serving
Calories 39.9 Calories from Fat 2.43
% Daily Value *
Total Fat 0.27g 0.84%
Saturated Fat 0.09g 0.94%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 477.07mg 39.76%
Total Carbohydrate 4.79g 3.19%
Dietary Fiber 0.23 g 1.82%
Sugars 1.71 g %
Protein 5.09g 20.34%
Vitamin A 296.2IU% Vitamin C 2.39mg%
Calcium 31.19mg% Iron 0.76mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried, red chilies, red, fresh turmeric, fresh ginger, fresh coriander, coriander seed, pinch salt, coconut cream, chicken leg, palm sugar, light soy sauce, dark soy sauce, fresh egg noodles, fresh coriander leaves


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