THAILAND'S

Chicken Khao
Soi
A simple curry paste gives this northern Thai–inspired soup surprising depth of flavor.

KHAO 4 LARGE DRIED NEW MEXICO OR GUAJILLO PREPARATION

CHILES, STEMMED, HALVED, SEEDED
SOI 2 MEDIUM SHALLOTS, HALVED STEP 1

8 GARLIC CLOVES PLACE CHILES IN A SMALL HEATPROOF BOWL, ADD BOILING WATER TO
C O V E R , A N D L E T
S O A K U N T I L S O F T E N E D , 2 5 – 3 0 M I N U T E S .
PASTE 1 2" PIECE GINGER, PEELED, SLICED
¼ CUP CHOPPED CILANTRO STEMS STEP 2

1 TABLESPOON GROUND CORIANDER
1 TABLESPOON GROUND TURMERIC
1 TEASPOON CURRY POWDER
DRAIN CHILES, RESERVING SOAKING LIQUID. PURÉE CHILES, SHALLOTS,
GARLIC, GINGER, CILANTRO STEMS, CORIANDER, TURMERIC, CURRY
POWDER, AND 2 TBSP. SOAKING LIQUID IN A FOOD PROCESSOR, ADDING
MORE SOAKING LIQUID BY TABLESPOONFULS, IF NEEDED, UNTIL SMOOTH.

2 TABLESPOONS VEGETABLE OIL

SOUP 2 14-OZ. CANS UNSWEETENED COCONUT
MILK STEP 3

2 CUPS LOW-SODIUM CHICKEN BROTH
1½ LB SKINLESS, BONELESS CHICKEN
HEAT OIL IN A LARGE HEAVY POT OVER MEDIUM HEAT. ADD KHAO SOI
PASTE; COOK, STIRRING CONSTANTLY, UNTIL SLIGHTLY DARKENED, 4–6
THIGHS,HALVED LENGTHWISE MINUTES. ADD COCONUT MILK AND BROTH. BRING TO A BOIL; ADD
1 LB CHINESE EGG NOODLES CHICKEN. REDUCE HEAT AND SIMMER UNTIL CHICKEN IS FORK-TENDER,
3 TABLESPOONS (OR MORE) FISH SAUCE 20–25 MINUTES. TRANSFER CHICKEN TO A PLATE. LET COOL SLIGHTLY;
(SUCH AS NAM PLA OR NUOC NAM) SHRED MEAT.
1 TABLESPOON (PACKED) PALM SUGAR STEP 4
OR LIGHT BROWN SUGAR MEANWHILE, COOK NOODLES ACCORDING TO PACKAGE DIRECTIONS.

STEP 5
KOSHER SALT ADD CHICKEN, 3 TBSP. FISH SAUCE, AND SUGAR TO SOUP. SEASON WITH

SALT OR MORE FISH SAUCE, IF NEEDED. DIVIDE SOUP AND NOODLES
SLICED RED ONION, BEAN SPROUTS, AMONG BOWLS AND SERVE WITH TOPPINGS.
CILANTRO SPRIGS, CRISPY FRIED ONIONS
OR SHALLOTS, CHILI OIL, AND LIME
WEDGES (FOR SERVING)
INGREDIENT INFO

REFERENCE : CHICKEN KHAO SOI RECIPE | BON APPÉTIT (BONAPPETIT.COM)

 What is Khao Soi ?
Khao Soi is a Northern Thai curry made with shrimp paste, lemongrass, ginger, turmeric,
coriander seeds, lime leaves, cardamom, chillies and palm sugar. The aromas and scent of this
dish are extremely herby and the taste of it is loved not only by the locals but also by the
foreign people. . The curry itself is finished with a dash of coconut milk, which makes the curry
rich and creamy. Depending on how much coconut milk is added, Khao Soi is usually not
super spicy, but instead, it has a nice little kick at the end. On the bottom of the curry, you find
soft boiled egg noodles, but on top of the curry itself, there are deep-fried noodles added to
give the curry an extra crunch.

Where it Originated ?
Before, Thailand was divided into several Kingdoms and current borders did not exist, food was
heavily influenced by minorities, Chinese merchants and other groups of immigrants. This is a
common effect when migrants move to a new region. But as the current borders did not exist
yet, these regions influenced each other heavily. The Isaan-region in Thailand is heavily
influenced by the Laotian cuisine and have many similarities when it comes to flavours. This
rule also applies to Northern Thai cuisine as it's heavily influenced by Burmese cuisine. Khao
Soi comes from Burma, where a Chinese Muslim minority group called Chin Haw brought this
dish with them when they fled China. Over the years, Khao Soi evolved into the dish what we
know it right now. When you pay attention to the flavours of Khao Soi, it has similarities with
Massaman Curry, also introduced by a Muslim minority. As Khao Soi has Muslim roots, you
won't easily find traditional Khao Soi with pork, while other Northern Thai curries are often
served with pork. It's fascinating how immigrants often bring such incredible food to a country
that eventually, the country or region gets famous for.

REFERENCE : HTTPS://TOPTRAVELFOODS.COM/ARTICLE/BEST-KHAO-SOI-IN-CHIANG-MAI