Chiang Mai Khao Soi

Khao Soi, a signature dish from Chiang Mai in Northern Thailand, is a curry-like noodle soup that beautifully marries influences from Thai and Burmese cuisines. It is renowned for its rich, coconut milk-based curry broth, crispy and soft egg noodles, and a tantalizing combination of flavors that create a delightful taste experience. Originally hailing from Chiang Mai, Khao Soi has roots in the culinary practices brought by Chinese Muslim traders who traveled along the trade routes from Yunnan to Myanmar and into Northern Thailand. This history brings a sense of cultural fusion to each bowl of Khao Soi that captivates those who enjoy it.

Ingredients

• Chicken thighs - 500g, boneless and skinless, cut into bite-sized pieces
• Coconut milk - 400ml
• Egg noodles - 300g
• Red curry paste - 2 tablespoons
• Turmeric - 1 teaspoon
• Curry powder - 1 teaspoon
• Chicken stock - 500ml
• Fish sauce - 2 tablespoons
• Sugar - 1 tablespoon
• Lime - 1, cut into wedges
• Shallots - 4, thinly sliced
• Pickled mustard greens - 1/2 cup, rinsed and chopped
• Cilantro - Fresh, to garnish
• Vegetable oil - For frying

Preparation

Step 1: Preparing the Noodles

Begin by cooking egg noodles according to the package instructions. Once cooked, drain the noodles and divide into two portions. Set aside one portion for immediate serving and reserve the other for frying later, which will be used as a crispy topping.

Step 2: Preparing the Chicken

In a medium-sized bowl, marinate chicken thighs by tossing them with 1 tablespoon of fish sauce and a teaspoon of turmeric. Set aside while you prepare the curry base.

Step 3: Making the Curry Base

Heat a tablespoon of vegetable oil in a large pot over medium heat. Add 2 tablespoons of red curry paste and fry until aromatic. Stir in the marinated chicken pieces and cook until they start to brown, about 5 minutes. Pour in 400ml of coconut milk and 500ml of chicken stock. Bring to a boil, then lower the heat and simmer for about 30 minutes or until the chicken is tender.

Step 4: Seasoning the Curry

Season the curry with an additional tablespoon of fish sauce and a tablespoon of sugar. Ensure the seasoning is balanced to your preference, adding more fish sauce or sugar if needed. Simmer the curry for another 5 to 10 minutes, allowing the flavors to meld together perfectly.

Step 5: Frying the Noodles

While the curry simmers, heat a generous amount of vegetable oil in a skillet over high heat. Carefully separate the reserved portion of egg noodles and fry them in batches until golden and crispy. Drain on paper towels and set aside for topping your Khao Soi.

How to Serve

To serve, place a portion of the cooked egg noodles in a bowl. Ladle the rich curry with tender chicken over the noodles. Top with crispy fried egg noodles, and garnish with a selection of condiments including shallots, pickled mustard greens, fresh cilantro, and a wedge of lime on the side for a zesty burst. Encourage diners to customize their bowl with these add-ons to enhance the depth of flavors. Khao Soi is best enjoyed hot, savoring each spoonful of curry, paired with the contrasting textures of soft and crispy noodles.