Chiang Mai Curried Noodles and Chicken (Khao Soi Gai) traveled to Northern Thailand from South China via Muslim traders. Chicken and noodle soup is a comfort food throughout the world in many forms. Layered with textures, this one is sweet, salty, and spicy. The spices keep it lively, contrasting with the creamy coconut milk.
I’ve had to make a few changes to work with available ingredients. I substituted star anise for the black or brown cardamon, and a bay leaf for the pandanus leaves. Fresh egg noodles are preferable, but I made do with dried. Whichever you use, be sure to fry some for your topping.
We have a video of this recipe on our YouTube channel.
Adapted from Thai Street Food by David Thompson
Makes 4 servings
For the paste:
5 bamboo skewers
1 ½ teaspoon coriander seeds
4 red chilies
4 red shallots, unpeeled
4 garlic cloves, unpeeled
2 tablespoons peeled ginger
1 tablespoon peeled fresh turmeric
For the chicken:
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