Lanna Ember Noodles

Background

Lanna Ember Noodles, also known as "Khao Soi," is a traditional dish originating from the Lanna region in Northern Thailand. This dish is a harmonization of influences, reflecting the culinary diversity in the region shaped by both Burmese and Chinese cultures. Its distinctive feature is the combination of crispy and soft noodles served in a rich, mildly spicy coconut curry broth. Historically, Khao Soi was a street food delicacy enjoyed by travelers on the ancient Silk Road. Today, it is celebrated as a representative dish of Chiang Mai, adored by both locals and tourists.

Ingredients

• Chicken breast - 500g, sliced.
• Egg noodles - 300g, half for boiling, half for frying.
• Coconut milk - 400ml.
• Red curry paste - 2 tablespoons.
• Palm sugar - 1 tablespoon.
• Fish sauce - 2 tablespoons.
• Lime - 1, cut into wedges.
• Shallots - 2, thinly sliced.
• Pickled mustard greens - 100g, chopped.
• Cilantro - A handful, chopped for garnish.
• Vegetable oil - For frying.

Preparation Steps

1. Preparing the Ingredients

   Start by slicing the chicken [[Description: LINK]] into thin strips, as this will help it cook evenly and quickly in the curry broth. Prepare the egg noodles by dividing them into two portions: one for boiling and one for frying.

2. Cooking the Noodles

   In a large pot, bring water to a boil. Add the first half of the egg noodles and cook until they are soft but still have a slight chew. This should take about 4 minutes. Drain and set aside.

   Heat the vegetable oil in a pan over medium heat. Carefully fry the remaining noodles until golden and crispy. This is a key part of the dish providing a textural contrast. Remove and drain them on paper towels.

3. Making the Curry Broth

   In a large saucepan or pot, heat a tablespoon of vegetable oil over medium heat. Add the red curry paste and stir frequently for about a minute to release its aromas.

   Pour in the coconut milk and bring the mixture to a gentle simmer. Stir in the sliced chicken. Allow it to cook thoroughly for about 10 minutes or until the chicken is tender.

   Season the broth with palm sugar and fish sauce, adjusting to your preference for sweetness and saltiness. Continue simmering for a few more minutes.

Serving Instructions

1. Divide the cooked egg noodles into bowls. Ladle the hot curry broth over the noodles, ensuring each serving has a generous amount of chicken.

2. Top each bowl with crispy noodles for crunch.

3. Garnish with sliced shallots, pickled mustard greens, and chopped cilantro.

4. Serve with lime wedges on the side for squeezing over to add a fresh acidity that balances the rich curry flavors.

Enjoying Your Lanna Ember Noodles

These noodles are best enjoyed hot, fresh from the pot. The contrast between the smooth curry sauce, the tender pieces of chicken, the soft and crisp textures of the noodles, and the tang from the mustard greens creates a harmonious bowl of comfort and flavor. It's a dish that warms you from the inside, perfect for any time of year. Use a spoon and fork to enjoy the broth and toppings in every bite. Don't forget the squeeze of lime – it's essential to lifting the dish's taste to its full potential.

Set a timer if you'd like to recreate the full street food experience at home, ensuring you savor the moment with each delicious spoonful.