Khao Soi

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Khao Soi is a noodle dish, with a yellow curry soup as the base and fried noodles on the top. You’ll see a lot of small restaurants or food vendors selling Khao Soi if you travel in Northern Thailand, which is one of the specialties in that area.
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As the temperature drops and the day gets shorter, soup is one of the things that I crave for. Khao Soi is perfect for this season, it’s warm, savory and comforting. Thai curry is more thinner in consistency in comparison to Indian curry, by using coconut milk. While Indian curry tends to use more dry spices, Thai curry often uses curry paste and fresh herbs instead. In this recipe, for the soup base, I used both curry paste and mixed curry powder, a big handful cilantro stems, ginger, onions and coconut milk. The flavour is well balanced with spices and slight sweetness from the coconut milk.
3
“Khao Soi” is translated to “golden noodle”(金面) in Chinese, because of the yellow colour of the egg noodles. If the time is allowed, you can make fresh egg noodles just like I did. But feel free to buy some at the fresh noodle vendors in the market.
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We have the base and the noodles already, now just miss the top. Khao Soi is not complete without the fried noodles on the top. It’s literally just fried noodles: fry the noodles in the hot oil until it becomes crispy and golden colour. When the big three parts are done, serve with sautéed mushrooms or other vegetables as you like. Eat noodles and have fun!
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INGREDIENTS
Ingredients: (serves 2)
250g egg noodles (200g for boiling, 50g for frying)
1 small onion, sliced
a handful cilantro, chopped, stems and leaves separated
small chunk of ginger, chopped
4 large mushrooms, sliced
handful pak choi
300ml coconut milk
1 tsp yellow curry paste
1 tsp mixed curry powder
salt and coconut oil
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METHODS
1. Heat a pot over medium-high heat. Add oil, ginger, and onion. Sauté for 5 minutes, add curry paste and powder, sauté for 1 more minute, stirring frequently. Then add coconut milk, bring to a simmer over medium heat. Simmer on low for 15-20 minutes, stirring occasionally, let the flavour deepen and develop. Adjust seasonings as needed.

2. Heat a small pot with good amount of oil. Once heated, fry a small portion of fresh noodles, until crispy and golden brown. Put on a kitchen paper and set aside.

3. Cook the noodles, prepare your desired toppings, such as sautéed mushrooms and greens.

4. All the ingredients are cooked and ready, divide noodles into two bowls, top with curry soup. Serve with vegetables, fried noodles and cilantro leaves, or chili sauce for extra heat.