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Chiang Mai Food:
Khao Soi:
Northern Thai Noodles in Curry

Though its origin is apparently ambiguous with diverse cultural influences pointing to the Muslims and Yunnan Chinese aka Chin Haw, Khao Soi is egg noodles in creamy Northern Thai-style curry with chicken, beef or pork, and has been strongly expressing itself as a component of the Lanna cultural heritage - and becoming one of the most popular tourist dishes - for some decades. Very popular among Chiang Mai's residents, the dish can be divided into two types; the Northern people's Khao Soi and the Islamic one. One of the markers between them is that the local style includes tiny pork meatballs and black soy sauce with flatter noodles, while the Islamic version doesn't.

Mouthwatering, as I'm sure you'll find it. Now check the recipe below and see if you can't get just as good a culinary outcome as you'll find in the Chiang Mai restaurants.

Ingredients

	Northern egg noodles 6 - 7  cups Chicken breasts 3-4  pounds Red curry paste 2.5  tablespoons Oil 2  tablespoons Coconut milk 3  cups Curry powder 1  teaspoon Turmeric powder 1/2  teaspoon Brown/black cardamom 1  teaspoon Chicken broth 1  cup Sugar 1/2  teaspoon Fish sauce to taste

Garnishing

	Sliced shallots Sliced pickled Chinese mustard Lime juice Chopped cilantro Crispy noodles

Instructions

1. Boil the noodles until cooked. Set aside.

2. Boil the chicken broth. Add the oil, red curry paste, turmeric and curry powders to the pot. Stir them for a few minutes.

3. Add two cups of coconut milk. Leave the pot until theoil and coconut milk mixture are layered.

4. Add chicken with a cup of water and the rest ofcoconut milk. Leave the ingredients until boiled.

5. Season the curry with fish sauce.

6. To make the noodles crispy, fluff some noodles up toseparate the strands. Fry them until golden. Set aside.

7. Put noodles in a bowl, topped with curry and the garnishes.

Text: Jiratorn S.
Photos: SP