30 ml neutral oil (like soybean oil)
2 garlic cloves, finely chopped
2 tbs red curry paste350 g boneless chicken, thinly sliced
400 ml coconut milk
500 ml veggie stock
2 tsp turmeric
2 tbs soy sauce
1 tso salt
1 tsp sugar
2 tbs lime juice
450 g Chinese Chow Mein noodles
2 shallots, finely chopped
3 green onions, chopped
1/2 bunch fresh coriander for serving
50 g crispy Chow Mein noodles
Khao soi or khao soy is a Burmese influenced noodles dish popular in Thailand, Myanmar and Laos. This Version from North Thailand is closer to the Burmese Version of this dish. It is very popular in Chaing Mai and you will find it in many food stalls in the City.
This is our recipe for a traditional Khao Soi from North Thailand.
Heat oil in a saucepan over medium heat, and add garlic. Toss well and add red curry paste, mashing and stirring to soften it in the oil, about 1 Minute. Add chicken and stir fry for 1-2 minutes. Add coconut milk, veggie broth, turmeric, soy sauce, sugar, salt and stir well. Simmer about 10 minutes until meat is cooked through.
Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles. Cook noodles until tender but still firm.
In a wok heat 3 tbs oil, chop 50 g cooked noodes and stir fry in oil until crispy. Set asiade.
Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls.
Pour hot curry in the bowl and sprinkle with shallots, fresh coriander and green onions. Serve hot and garnish with crispy noodles.