Don Signature Crab - Singapore Food Guide

Khao Soi Gai

Singapore-style Khao Soi Gai — a Northern Thai coconut-curry noodle soup with tender chicken, silky boiled egg noodles and crisp fried noodle topping, perfect for hawker-style weeknight makan.

Khao Soi Gai

About this dish

Khao Soi Gai is a comforting Northern Thai coconut curry noodle soup that has found fans across Singapore — from kopitiam brunches to heartland supper runs. This version balances a rich, silky coconut-curry broth with tender braised chicken, soft boiled egg noodles and a crown of crunchy fried egg noodles for texture. It’s the kind of bowl you’d happily find at a late-night hawker centre or make at home for a cosy family dinner.

In Singapore many cooks add a local twist: a spoonful of sambal or crushed chilli padi for extra heat, a squeeze of lime for brightness, and quick-pickled mustard greens (available at supermarkets like NTUC and Cold Storage) for tang. The flavour profile is creamy, mildly spicy, slightly sweet and umami-rich; aromatics like turmeric, galangal and coriander give it that characteristic golden colour and fragrant depth. Texturally it’s a treat — silky noodles meet crunchy topping and tangy garnishes.

This recipe suits busy parents and weeknight cooks — you can simmer the curry ahead, fry the crisp noodles just before serving, and assemble to order. It’s also a friendly dish for potlucks or a small festive spread when you want something warming and a little different from the usual zi char offerings. Serve with lime wedges, sliced shallots, coriander and pickled veg for the full hawker-style experience.

Ingredients

  • 400 g bone-in chicken drumsticks or thighs (about 4 pieces)
  • 250 g fresh egg noodles (for boiling)
  • 100 g dried egg noodles or extra fresh noodles, broken and deep-fried until crisp (for topping)
  • 400 ml coconut milk (1 can)
  • 300 ml chicken stock or water
  • 2 tbsp red curry paste or Khao Soi curry paste
  • 1 tsp turmeric powder
  • 1 tbsp curry powder (mild or medium)
  • 1 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 1 tbsp palm sugar or brown sugar
  • 3 tbsp vegetable oil (for cooking)
  • 3 shallots, thinly sliced (plus extra for garnish)
  • 3 cloves garlic, minced
  • 1 thumb (15 g) galangal or ginger, thinly sliced or grated
  • 2 tbsp vegetable oil or ghee for frying crispy noodles
  • 150 g pickled mustard greens (available at supermarkets or deli counters), rinsed and chopped
  • 2 limes, cut into wedges
  • Fresh coriander (cilantro) leaves for garnish
  • Chopped red chilli or sambal belacan to serve (optional)
  • Spring onions, thinly sliced (optional)

Step-by-Step Method

  1. Prep: Pat chicken dry. Slice shallots, mince garlic and grate galangal. Rinse pickled mustard greens if too salty and chop. Separate fresh noodles so they don't clump.
  2. Fry crispy noodles: Heat 2–3 tbsp oil in a small wok or deep pan over medium-high heat. Fry small bundles of dried egg noodles until golden and crisp, about 30–60 seconds each. Drain on paper towels and set aside. Careful — oil splatters and noodles brown quickly.
  3. Sauté aromatics and paste: In a large wok or saucepan, heat 3 tbsp oil over medium heat. Add sliced shallots, garlic and galangal and cook until fragrant and translucent (2–3 minutes). Add red curry paste, turmeric and curry powder and fry gently for 1–2 minutes until oil turns red and aromatic.
  4. Brown chicken: Add chicken pieces to the wok and toss to coat in the spiced oil. Sear for 3–4 minutes to colour the skin; this builds flavour before simmering.
  5. Simmer with coconut milk: Pour in coconut milk and chicken stock. Add fish sauce, light soy sauce and palm sugar. Bring to a gentle simmer, reduce heat to low and cover. Simmer for 25–30 minutes until chicken is tender and cooking liquid has concentrated slightly. Skim excess oil if desired.
  6. Cook noodles: While the curry simmers, bring a pot of water to a rolling boil. Cook fresh egg noodles for 1–2 minutes until just tender (al dente). Drain and toss with a little oil to prevent sticking.
  7. Adjust seasoning: Taste the broth and adjust seasoning like a zi char stall — more fish sauce for saltiness, a squeeze of lime or 1 tsp sugar if needed, or a spoon of sambal for heat. Broth should be rich, slightly spicy and balanced between salty, sweet and sour.
  8. Assemble bowls: Place a portion of boiled noodles in each bowl, ladle hot coconut curry and a chicken piece over the noodles. Top with a handful of crispy fried noodles for crunch.
  9. Garnish and serve: Offer chopped pickled mustard greens, sliced shallots, coriander, lime wedges and extra sambal on the side. Squeeze lime over the bowl and enjoy immediately so the crispy noodles stay crunchy.
  10. Leftovers: Store curry and noodles separately in the fridge for up to 2 days. Reheat curry gently over low heat and re-fry or oven-crisp leftover noodles before serving.

Tips & Serving Ideas

  • Buy ready-made red curry paste or Khao Soi paste at NTUC, Cold Storage or local Thai grocers to save time — adjust chilli to taste.
  • If you can’t find dried egg noodles for frying, deep-fry thin yellow noodles or use extra fresh egg noodles cut and pan-fried until crisp.
  • For extra depth, brown the chicken a little longer over higher heat before simmering — this builds a richer broth similar to a zi char stall.
  • Adjust heat Singapore-style: add sambal belacan or sliced chilli padi at the table so everyone can control the spice.
  • Make the curry a day ahead — flavours deepen overnight. Reheat gently and fry fresh crispy noodles just before serving to retain crunch.
  • If coconut milk is too rich, use light coconut milk and add a splash of chicken stock; balance with lime and a pinch of sugar if needed.
  • Look for pickled mustard greens at wet markets or deli sections in supermarkets like Sheng Siong for an authentic tangy garnish.

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