For me, eating is pretty much a synonym of travelling. When visiting a new place, I often have a very detailed list of all the foods I want to try and I can’t wait to ask all the locals about the best places to get each one of them. In Thailand, we did it all – the street food, the curries, the coconut shakes. It was all so good!
As we headed north to Chiang Mai, there was one very specific item on our list – Khao Soi, a delicious creamy coconut curry soup with both soft and crispy noodles. I’m drooling a little just thinking about it. When we reached the city, priority number one was to find the best spot for this delicious Northern Thai soup. This took us to the cutest little restaurant called Kitchen Love in a hidden alley of Chiang Mai. We were invited into a small room in this family’s home and the woman got started on our Khao Soi right away. She made it from scratch, just like she would for her family. Delicious smells of yellow curry and coconut were coming out of the kitchen – teasing us. When finally it appeared in front of us, It was love at first bite – pieces of soft juicy chicken contrasting with the crispy noodles, a little spicy but with hints of lime and cilantro rounding up the flavours. It was the perfect bite. How would I ever live on without Khao Soi?
Lucky for us, we would not have to. A few days later, we learned how to make this beautiful dish at the local cooking school. Ever since we’ve been back, I have been experimenting with the recipe and I am now ready to share. Try it out and thank me later!
- 500g of egg noodles
- 1 tbsp of yellow curry paste (recipe here)
- 1 tbsp of curry powder
- 2 cans of coconut milk
- 1 tbsp of fish sauce
- 2 tsp of brown sugar
- 300g of chicken breast, cubed
- Spinach and baby corn, cooked down in a pan (optional)
- Fresh cilantro, bean sprouts and lime wedge (for serving)
Cook egg noodles according to package instructions. Drop about 1/4 of the noodles into a hot pan with oil. Stir constantly until noodles crisp up and turn golden brown. Remove from the heat and keep both soft and crispy noodles aside.
Heat oil in a large pan over medium heat. Add in the curry paste and the curry powder. Stir continuously for 30 seconds. Add in the coconut milk and bring to a boil. Add in the chicken. Reduce heat and let simmer until the chicken is cooked (approx. 20 minutes). The coconut milk should cook down to a creamy thick soup.
Add in the fish sauce and brown sugar. Stir for a couple minutes until well blended. Taste the soup and add more fish sauce or sugar as needed and to your taste.
Place the soft noodles, the spinach and the baby corn into bowls. Pour chicken and soup over everything. Add the crispy noodles and toppings. Enjoy while it’s hot!
Are you going to Chiang Mai? Find more information about Siam Rice’s Cookery School here.