Recipe courtesy of Aloy Thai Cuisine

Kao Soi

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  • Level: Intermediate
  • Total: 2 hr 45 min
  • Active: 45 min
  • Yield: 30 servings
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Slow-Cooked Chicken:

20 chicken thighs

Rice bran oil, for searing

2 teaspoons white peppercorns

4 sticks cinnamon

4 pieces star anise

1/2 cup palm sugar

1/4 cup black soy sauce

1/4 cup thin soy sauce 

1 stalk celery

1 head garlic, cloves peeled

Curry Sauce:

2 cups red curry paste

7 1/2 pounds red onion

1 1/4 pounds ginger

10 ounces cumin

5 ounces dried Thai chiles

2 teaspoons black cardamom

1 cup rice bran oil

1 1/2 gallons coconut milk

10 ounces granulated sugar

8 ounces palm sugar

12 ounces fish sauce


For serving:

Boiled egg noodles

Fried egg noodles

Sliced green onions

Sliced red onions


  1. For the slow-cooked chicken: Sear the chicken thighs in rice bran oil in a wok over high heat. Add the peppercorns, cinnamon and star anise. Reduce the heat to medium and cook until the chicken skin is crispy, 10 minutes.
  2. Put the chicken in a large pot. Add the palm sugar, black soy sauce, thin soy sauce, celery and garlic. Add enough water to cover all the ingredients. Bring to a boil, reduce the heat to low and cook for 2 hours.
  3. For the curry sauce: Place the curry paste, red onion, ginger, cumin, dried chiles and cardamom in a blender and blend into a thick paste.
  4. Heat the rice bran oil in the wok over medium heat. Add spice paste and lower the heat; cook until you can smell the curry, around 7 minutes. Add the coconut milk, granulated sugar, palm sugar, fish sauce, 4 teaspoons salt and 1 1/2 gallons water. Bring to a boil, then turn off the heat.
  5. To serve: Put some boiled egg noodles in a bowl. Add slow-cooked chicken and curry sauce and top with fried egg noodles, green onions and red onions.