Thai Cooking Newsletter

Chicken Curry with Crispy Noodles (Khao Soi)

Khao Soi (or khao soy) is a type of curry popular in the Northern city of Chiang Mai, one of the most popular tourist destinations in Thailand. This coconut milk based soupy curry is usually made with chicken or beef and served over Chinese egg noodles garnished with crispy fried noodles, pickled mustard greens, shallots, lime, sweet soy sauce and spicy chili oil.

Ingredients:

• 18 oz. fresh Chinese Egg Noodles*
• 2 1/2 cups of cooking oil
• 8 small chicken drumsticks (about 2.2 lbs total)
• 2 cups Coconut Cream
• 2 cups Coconut Milk
• 1/2 cup water
• 1 Tblsp. Palm Sugar
• 1 Tblsp. white sugar
• 2 Tblsp. Thai Soy Sauce
• 2 Tblsp. Fish Sauce

Paste Ingredients:
• 1/2 tsp. Curry Powder (omit if making our homemade curry paste)
• 3 Tblsp. Red Curry Paste or Homemade Khao Soi Curry Paste (recipe on our site)

• Garnishes: Coriander leaves and spring onions
• Chili Oil: 3/4 cup oil, 1/2 cup Dried Ground Red Chili Peppers
• Accompaniments: Pickled Mustard Greens, sliced shallots, cut limes, Sweet Soy Sauce

Preparation:

1. Blend the Paste Ingredients together and set aside.
2. Over medium high heat, put 1/2 cup of coconut cream into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. Add the prepared paste and fry for 1-2 minutes, stirring constantly. Add the chicken drumsticks, water, remaining coconut cream and half the coconut milk. Bring to the boil, add palm sugar along the side of the wok until it melts, followed by the white sugar, soy sauce and fish sauce. Simmer over low heat for about 30 minutes or until chicken is tender. While simmering, if it becomes too dry, you may add more coconut milk or water.
3. Meanwhile heat the oil for frying the egg noodles in a wok over medium heat and when it is at almost smoking point add 1/2 cup of egg noodles and fry until crispy (30 seconds). Strain (we recommend the Brass Strainer Skimmer) and set aside.
4. For the chili oil, heat the 3/4 cup oil in a small saucepan and when it is hot add the chilli powder. Stir together and immediately remove from the heat. Set aside to cool.
5. When you are ready to eat, lower the remaining fresh egg noodles into boiling water to cover, separating the strands of noodles as you add them. Boil for 2 minutes, then drain and portion into 4 individual serving dishes. Top with the chicken curry and serve garnished with the crispy egg noodles, coriander leaves and spring onions.
6. Serve along with the accompaniments, which are added to taste. Use only 1-2 drops of Sweet Soy Sauce per portion. Serves 4.

Recipe: Adapted from Passion for Thai Cooking. Image © 2000 Sompon & Elizabeth Nabnian, Chiang Mai Thai Cookery School, p.113

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