Many travellers to Thailand's Northern Provinces aquire a taste for the seemingly defty thick noodle soup known as "Khao Soi". Khao Soi is a thick, reddish-orange opaque soup with noodles and chicken. It has an extremely tangy zing to it, and one of the high points is the sprinkling of additional fresh raw vegetables, pickles and spices to the dish yourself after being served.
Many Farang i meet in bangkok who are fresh out of Chiang Mai ask me where they can get some "Khao Soi",and mention thaqt they will miss it when they return home.
So i thought i should publish the recipe for all of you who are away from Thailand and need a dose of Khao Soi!
400 grams of chicken breast
1 pack of egg noodles (Sen Mee - เส้นหมี่่)
1 sachet/can pickled mustard green
2 Tablespoons of red curry paste
1 Tablespoon of curry paste
2 Tablespoons of thin soy sauce, or fish sauce (Nam Pla)
1 Tablespoon of sugar
1/4 cup of ginger
1/4 cup of sliced shallot onions (Hua Horm Daeng)
1 sprig Coriander
1 can coconut cream
3 cups of water
1/2 cup of soya oil for deep-frying
2 Tablespoon of oil for stir-frying
Preparation for the stock
Slice and wash the chicken breast, clean and dice the ginger root, cut into small pieces and grind it up in the mortar with the pestle (pestle and mortar are called "Saak" and "Krok" respectively in that order). Add the red curry paste to the Krok (ครก), and grind it in with the ginger root until well mixed.
Heat oil (for stir-frying) in athe "Gata" (wok) on medium heat. When the oil is hot and smoking, add the "Prik gaeng" (paste you made in the mortar), and stir whilst frying until an aroma is present. Add the chicken breast slices, stirring constantly, add some curry powder, and stir thoroughly.
Divide about 1/4 cup coconut cream (top portion of a can) in a small bowl. Add coconut milk about 1/4 cup at a time in curry paste, stir constantly until chicken breast is cooked, then add the rest of coconut milk.
Let the mixture simmer about 10 minutes, add water, season with thin soy sauce (or fish sauce), and sugar. Bring the mixture to boil and remove from heat.
Preparation for curry sauce: Let the mixture simmer for 10 minutes, add water, season, bring to boil and remove from heat
Preparation for side serving
Peel shallot, wash dirt, and cut into small dices. For pickled mustard, rinse, and slice into small pieces
Pour 3 cups water in a pot, bring to boil on high heat, then add pickled mustard, and let it boil about 10 minutes. Drain, rinse in cold water, place in a bowl, add about 1 Tbsp white vinegar, and mix thoroughly.
Preparation for side serving: Boil water, add pickled mustard, boil for 10 minutes, drain, rinse in cold water, add 1 Tbsp white vinegar and mix thoroughly
Pour 5 cups water in a pot, bring to boil on high heat, separate egg noodle loosely then add into boiled water, and boil until the noodles cook. Drain and rinse in cold water. Then add about 2 Tbsp vegetable oil, and mix thoroughly so they don't stick together.
Preparation for side serving: Boil water, separate the egg noodles loosely then add into boiled water until cook. Drain and rinse in cold water. Then add about 2 Tbsp vegetable oil, and mix thoroughly
Heat oil about 3 Tbsp in a wok on medium heat. When oil is hot, add 1 Tbsp grounded red chillies, and fry about 1 minute. Remove from heat and set aside.
Preparation for side serving: Heat oil, add 1 Tbsp grounded red chillies, and fry about 1 minute. Remove from heat and set aside
Heat oil about 1/2 cup in a wok on medium-high heat. When oil is hot, add about 1/2 ball of egg noodles (disentangle them first), and deep-fry until golden brown and crisp. Remove from heat and drain on paper towel.
Heat divided coconut cream in a microwave about 1 minute. Wash coriander, and chop the leavesfinely for sprinkling over the soup when serving..
Put the egg noodles in a bowl, pour curry sauce, add sliced pickled mustard and diced shallots, top with crispy egg noodles, coriander, and coconut cream. Serve hot with a piece of lime and chilli oil.