Khao soi
The noodle soup of northern Thailand: egg noodles in a coconut-milk curry with chicken, topped with crispy fried noodles. It’s Chiang Mai’s dish, a legacy of Burmese and Chinese traders.
Ingredients
- 4 chicken thighs
- 3 tablespoons of red or yellow curry paste
- 1 teaspoon of curry powder and 1/2 teaspoon of turmeric
- 800 ml coconut milk
- 500 ml chicken stock
- 2 tablespoons of fish sauce and 1 of sugar
- 400 g egg noodles
- Shallots, pickled mustard greens, lime and chilli oil to serve
How to make it at home
- Heat a little of the coconut milk until the fat separates and fry the curry paste and spices in it.
- Add the chicken and brown it, then the rest of the coconut milk and the stock. Simmer for 30 minutes.
- Season with the fish sauce and sugar.
- Cook most of the noodles and fry a handful in very hot oil until crispy.
- Serve the noodles with the curry and chicken, with the fried noodles on top and shallot, pickled mustard greens and lime on the side.
The trick: The garnishes are added to taste at the table: that’s how it’s eaten in Chiang Mai.