1. How To Make Khao Soi

    Nestled on a busy street by the Eastern Moat just outside the old walled city of Chiang Mai is Ratana’s Kitchen, home to what I regard as the most delicious meal on the planet. Khao Soi (or as it is also known Chiang Mai Noodle Soup) is a dish that manages to conjure up images of ancient Arabic spice traders, Chinese hill tribes, Golden Triangle jungles and flaming hot Southern Thailand curry in one mouthful.

    Khao Soi is directly a result of the Muslim Chin Haw influence in the Golden Triangle and is a perfect reflection of the complex cultural diversity of the region � in it you can taste the Mideast, the Spice Islands, China and Thailand. Think Thai Red Curry, with a Laksa sauce, tender indian-spiced chicken, soft boiled noodles, with crispy noodles and peanut chilli garnish to flavour, and you are starting to get the idea. This dish is hot, and rich, and sweet, and yet delicate and light too. It’s one of the few dishes that I can make really spicy and hot and still enjoy. I’ve been to Chiang Mai twice now, and have had this meal many times. I’ve tried it a few times outside of Thailand and it has ranged from mediocre to downright awful. I learnt Thai Cooking at Thai Chocolate in Chiang Mai, and I hope to bring you a recipe that will have you making your own delicious Khao Soi right at home in your kitchen.

    Ingredients

    • 2.5 cups of coconut milk
    • 2 tbsp of fresh red Thai curry paste
    • 1 tbsp of freshly ground tumeric
    • 450g of chicken thighs, boned and cut into bite size chunks
    • 2 cups of chicken stock
    • 4 tbsp of fish sauce
    • 1 tbsp of dark soy sauce
    • 1 lime
    • 450g of fresh egg noodles (blanched briefly)
    • Salt and freshly ground black pepper

    For the garnish

    • 3 spring onions, chopped
    • 4 red chillies, seeded and chopped
    • 4 shallots, chopped
    • 4 tbsp of sliced pickled mustard leaves, rinsed
    • 2 tbsp of fried sliced garlic
    • Coriander Leaves
    • 4 nests of crispy fried noodles
    • Crushed peanuts

    Instructions

    1. The first thing you want to do is get a nice base of caramelised coconut milk. So to do this, put a third of the milk into a saucepan and boil for about 3-4 minutes until it begins to separate.
    2. Now add the curry paste and tumeric and stir together to make a rich fragrant paste.
    3. Now stir in the chicken, getting all the pieces coated it the paste. Stir-fry this for another 3-4 minutes
    4. Now you add the remaining coconut milk and chicken stock, along with the soy sauce and fish sauce. Season with the salt and pepper to taste. Let this simmer for around 10 minutes. Turn off the heat and cut the lime in half, squeezing in one half’s juice.
    5. Reheat the egg noodles in boiling water, drain and place into bowls. Place the chicken onto the noodles, and ladle in the soup.
    6. Top each serving with crispy noodles, peanuts and garnish.
    7. Serve with lots of Singha Beer.

    Enjoy!

Notes