It’s hard to compete with the flavours of Malaysia, arguably the best in southeast asia. But after trying North Thailand’s Khao Soi I could be swayed. The rich curry and coconut base mixed with the perfect combination of crunchy noodles and soft chicken made this my favourite dish in Thailand. Thanks to Vannee and Mr. Meo I learned how to make it myself and want to share it with you.
Ingredients (this only serves one, so edit recipe accordingly)
4 tbsp cooking oil
100g chopped chicken
3 cups coconut milk
1/4 cup coconut cream
1 tbsp red curry paste
1 tsp indian curry powder (garam massala)
1/4 tsp palm sugar (or brown sugar)
2 tsp fish sauce
100g fresh or regular egg noodles
1 tsp chilli powder
2 tbsp spring onion, chopped
1 slice of lime
1 tbsp pickled cabbage (could substitute fresh cilantro)
1. Put about 1 tbsp of oil into wok and heat.
2. Mix red curry paste with Indian curry powder.
3. Add curry paste into wok and stir until a strong curry smell is released. (Less than a minute). Add chicken. Once cooked, add coconut miilk, fish sauce and sugar. Bring to a boil and simmer for 2 minutes. Turn off.
4. Bring 2 cups of water to a boil. Add egg noodles and cook for 1 minute. Drain well and leave to cool.
5. Heat 3 tbsp of cooking oil until it’s very hot and fry 1/4 of the egg noodles until crispy. (Stir constantly as they can burn easily.) Take them out of oil and pat dry with paper towel.
6. Pour the curry over the boiled egg noodles in a serving bowl.
7. Garnish with spring onions, pickled Chinese cabbage, crispy noodles and lime.