Khao Soi – Chiang Mai Curry Noodles
The Khao Soi recipe is actually a noodle dish not a soup, compare with soup below. This noodle dish prepared in a creamy curry sauce that is traditional food in the Northern Thailand region. Ba mee are a medium yellow egg noodle. If you are using dried noodles then 2 ounces of dried noodles should be soaked for about 15 minutes in room-temperature water before being drained for use. This dish can also be prepared quite effectively using Italian spaghetti. Phom kari is a yellowish orange curry powder, but if you can’t get it you could use a reasonable moderate Indian curry powder such as Madras.
- 4 ounces of fresh ba mee
- 1 tablespoon chopped garlic
- 1 tablespoon red curry paste
- half a cup of coconut milk
- 4 ounces of ground pork
- one cup of stock
- 1 tablespoon phom kari
- a pinch of turmeric powder 2 tablespoons of fish sauce
- a pinch of sugar
- a teaspoon lime juice
Bring a pan of water to a rolling boil, then place the ba mee in a wire basket or strainer and dip the noodles in the water for a few seconds (no more), and then drain them and transfer them to the serving plate.
- In a wok, heat the coconut milk and then stir in the curry paste until the aroma is brought out and a thin film of oil separates out, then add the garlic and stir fry for about 30 seconds.
- Add the remaining ingredients except the pork, and stir until the sauce thickens slightly.
- Add the pork and continue to stir until the meat is cooked through.
- Pour the sauce over the noodles.
Garnish with spring onions, sliced shallots, pickled cabbage (phak kaat dong) and lime wedges
Khao Soi Recipe: https://en.wikipedia.org/wiki/Khao_soi