Khao Soi is a curry noodle dish from the northern part of Thailand. It is made with chicken, served over Chinese bah-mi egg noodle, and garnished with fried noodles, shallots, cilantro, pickled mustard greens, fried whole chillies and a squeeze of lime juice. It has a very definite muslim cuisine air about it. How? There are currently two thought lines on this. The refugee Panthays who escaped the Qing attack while trying to usurp them and secondly there were a group of Malay Muslims deported to Chiang Mai following the Pahang Rising (1891-1895) by the Siamese Government. There were already two other groups of Muslims in the Chang Peuak area, the Yunnanese Muslims and the Bengali Muslims. They integrated and there is traceable cuisine from each region and possibly a fusion of foods.  Anyway this is a perfect noodle dish.




Ingredients:  
  • 3-4  pounds ( 1.4 - 1.8 Kg) chicken cut into large pieces or pork in small pieces (Vegetarian replace meat with a mixture of funghi) 
  • 2 1/2 tbsp (40 ml) red curry paste  
  • 2 tbsp (30 ml) oil  
  • 3 cups (700 ml) coconut milk  
  • 1 tsp (5 ml)curry powder  
  • 1/2 tsp (2 1/2 ml) turmeric powder  
  • 1 brown (or black) cardamom, ground 
  • 1-1 ½ cup(s) chicken stock   ( Vegetarian: use mushroom stock)
  • 1/2 tsp ( 2 1/2 ml) sugar  
  • fish sauce (to taste)  ( Vegetarian: Subst a faux vegetarian sauce)
 
the rest of the ingredients:  
  • about 6-7 (loosely packed) cups of Chinese bah-mi egg noodle  
  • some shallots, (very) thinly sliced  
  • 1 pkt of Chinese pickled mustard green rinsed and thinly sliced  
  • 3-4 (700 - 950 ml) cups oil  
  • 3 limes, cut into slivers  
  • 6 dried chillies  
  • a handful of cilantro, chopped  
 
Method:  
  1. Into a heavy bottom pot, add the oil and the red curry paste, curry powder and turmeric and cook, stirring vigorously for a few minutes until the curry paste is fragrant.  Careful not to burn.  
  2. Add 1 cup (240 ml) of coconut milk and bring to a vigorous boil for a few minutes, stirring well, until you see the red oil separating from the coconut milk mixture. Add the second cup of coconut milk; again wait until the oil separates.  
  3. Add the chicken/pork pieces or the mushrooms to the pan, with the stock and the rest of the coconut milk. Return to the boil and then lower the heat to simmer.  
  4. Add the fish/light soy sauce, starting with 2 tbsp (30 ml). Close the lid and let simmer until the chicken is cooked. Check the seasonings. The flavour of the curry should be salty, spicy, and with a very slight after taste of sweetness. When you taste the curry at this stage, it should be a bit saltier than what you would like the final dish to taste like. If it is under-salted now, the addition of the other ingredients at serving time may make the dish insipid.  
  5. Take 1 cup of the noodles, fluff up until the strands are separated. Fry a little bit at a time in a pan with very hot oil until golden; you will need to turn the noodles once in the pan to get the same colour on both sides. Set aside.  
  6. Fry the dried chillies, very quickly, be careful not to let them burn. Set aside.  
  7. Slice the shallots, rinse and slice the mustard greens, cut up the limes, chop the cilantro. Set aside.  After the curry is prepared, bring a large pot of water to a full boil. Rinse the rest of the fresh noodles first in cold water to wash out the excess starch, and then cook in boiling water for 2-3 minutes. Stir the noodles well to prevent sticking.  Transfer some cooked noodles into a bowl, top with the curry and the garnish to taste. Squeeze some lime juice into the bowl just before eating.
 
You could add the fried chillies if you want more heat.