Chiang Mai Spicy Noodles

Chiang Mai Spicy Noodles, also known locally as "Khao Soi," is a traditional dish originating from Northern Thailand, specifically the city of Chiang Mai. It is a fragrant and rich coconut curry noodle soup that perfectly captures the essence of Northern Thai cuisine, with its unique blend of spices, creamy coconut milk, and hints of lime. This dish is a culinary celebration of Chiang Mai's history as a crossroads for trade and culture, with influences from neighboring Myanmar and the Yunnan province of China. As we delve into this recipe, you'll uncover the vibrant flavors and textures that make Khao Soi a must-try in Thai cuisine.

Ingredients

• Chicken (preferably thighs, boneless and skinless, about 500g)
• Khao Soi paste (you can find authentic Thai curry pastes at your local Asian market or prepare it from scratch with dry red chilies, turmeric, garlic, ginger, shallots, coriander seeds, cumin, and cardamom)
• Coconut milk (400ml)
• Fish sauce (2 tablespoons)
• Soy sauce (1 tablespoon)
• Palm sugar (1 tablespoon, finely chopped)
• Egg noodles (400g)
• Lime (2, cut into wedges)
• Shallots (3, finely sliced)
• Mustard greens (pickled, 100g)
• Chilies (fried, for garnish)
• Onion (1, thinly sliced)
• Garlic (3 cloves, minced)
• Turmeric powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Salt (to taste)
• Peanut oil (2 tablespoons)

Preparation

Preparing the Chicken

Begin by marinating the chicken. Combine it with 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, and set aside for 15 minutes to let the flavors infuse.

Preparing the Noodles

Cook the egg noodles according to package instructions. Typically, this involves boiling them for around 4-5 minutes until they're al dente. Rinse them under cold water and set aside. Reserve a portion of the noodles for frying, as these will be used as a crispy topping for the soup.

Frying the Crispy Noodles

In a pan, heat the peanut oil over medium-high heat. Carefully drop in a handful of the cooked egg noodles. Fry until they are golden and crispy. Remove and drain them on paper towels. These will be a deliciously crunchy contrast to the soup's smooth texture.

Cooking Process

Making the Curry Paste

While using a premade Khao Soi paste is convenient, there is something incredibly satisfying about crafting your own. Combine dry red chilies soaked in warm water, turmeric, garlic, ginger, shallots, coriander seeds, cumin, and cardamom in a blender. Blend until smooth. Adjust spices to taste, adding salt if needed.

Cooking the Soup

1. In a large pot, heat 2 tablespoons of peanut oil over medium heat. Add the onion and garlic. Sauté until soft and translucent.
2. Add the Khao Soi paste and stir-fry for 1-2 minutes until fragrant.
3. Add marinated chicken pieces and cook until they are lightly browned on all sides.
4. Pour in the coconut milk and 2 cups of water. Bring to a simmer.
5. Add 1 tablespoon of palm sugar and the remaining fish sauce. Adjust seasoning with additional salt and sugar to taste.
6. Simmer the curry for about 25-30 minutes or until the chicken is cooked through and tender.

If you're looking to time the cooking process carefully, consider using a cooking timer to ensure each step is executed perfectly.

How to Enjoy

To serve, place a generous portion of egg noodles in a bowl. Ladle the curry over the top, ensuring that each bowl receives several pieces of tender chicken. Add a handful of crispy fried noodles on top. Garnish with lime wedges, fried chilies, sliced shallots, and pickled mustard greens. For a burst of freshness, squeeze a wedge of lime over the top before diving in.

Chiang Mai Spicy Noodles can be customized to your liking. If you prefer a spicier kick, increase the number of chilies or add a spoonful of chili oil. Alternatively, balance out the heat with an extra splash of coconut milk. This flavorful noodle soup pairs beautifully with a chilled Thai iced tea or a glass of cold lager, creating a symphony of flavors that echo the vibrant streets of Chiang Mai.