This Northern Thai soup is sold on the streets of Chiang Mai and Myanmar (Burma). The New York Times called this creamy, curry soup "exotic without being weird, and most important, completely delicious." The dish is pronounced; "cow-soy."
Recipe type: Soup
- 5-6 “bundles” egg noodles soaked in water for 1 hour then loosen noodles and strain off water
- 1 can coconut milk (I use the chaokoh brand and DO NOT shake it up)
- 1 packet Khao Soi seasoning
- 1 ½ lb. chicken breasts, sliced thin (or one thigh per person trim off skin/fat and cut in chunks)
- 4 cups low-sodium chicken broth or water (you can make your own stock w/ thigh bones)
- 1 inch segment fresh ginger, peeled, halved lengthwise and smashed
- 2 tsp. fish sauce
- 2 tsp. soy sauce
- salt and pepper to taste
- Spoon out thickened coconut cream from top of can coconut milk and place in heavy sauce pan. Reserve remaining coconut milk. Saute the cream until most of water is evaporated (about 2-3 minutes).
- Empty one packet Khao Soi seasoning in the coconut cream and saute for a few minutes. Turn heat to medium-high and stir in chicken. Saute for another 3-5 minutes.
- Add chicken broth (or water) and smashed ginger to the chicken mixture and bring to boil. Turn heat down and let simmer for 15 minutes. Stir in remaining coconut milk.
- Add fish sauce and soy sauce and keep warm on low heat.
- Bring a pot of water to boil (about 8 cups). Drop in the previously soaked and drained egg noodles and stir for about a minute until heated through. Strain off liquid into colander. Immediately divide most of noodles into bowls and ladle the curried chicken sauce to cover, but reserve a portion of noodles to fry for topping the soup. (See Note at bottom)
- Serve with the following condiment, which should be prepared in advance: one-half cup chopped cilantro; one-half cup chopped green onions, pickled mustard greens, chopped (or substitute pickled jalapeno slices), sliced shallots, lime wedges, deep fried noodles.
- Note: To make fried noodles for topping, loosen a portion of the soaked noodles and dry off on paper towels. Heat an inch of vegetable oil in a deep-sided medium pan over medium-high heat. Gently drop the noodles into the hot oil. Fry on one side (3-4 minutes), then gently turn noodles over to fry other side until golden. Drain on paper towels and allow to cool. Crunch fried noodles into 2-3 inch segments and use as a final garnish to each bowl of Khao Soi. Serves 4.