Thailand
Khao Soi
The northern Thai curry-noodle marvel
Khao soi comes from Chiang Mai and shows the influence of the Burmese and Yunnan-Chinese trade routes. A creamy coconut-curry soup meets soft egg noodles – with crisp fried noodles on top.
The contrast makes it special: velvety broth, tender and crunchy noodles at once, plus shallots, mustard greens and lime to season yourself.
Ingredients
- Egg noodles300 g
- Chicken thighs500 g
- Khao soi or red curry paste3 tbsp
- Coconut milk400 ml
- Turmeric & curry powder1 tsp each
- Fish sauce & palm sugar1 tbsp each
- Shallots, mustard greens, limeto serve
★ = available authentic in the Asia Boutique
Preparation
Fry the curry paste with turmeric in a little coconut milk.
Add the chicken, pour in the rest of the coconut milk and stock, simmer 20–25 min.
Season with fish sauce and palm sugar.
Deep-fry some of the noodles crisp, cook the rest soft.
Soft noodles in the bowl, broth over them, top with crisp noodles, shallots and lime.
Make it original
Khao soi curry paste and coconut milk give the signature depth. Available in the Asia Boutique.