KHAO SOI Get Involved!! :)

After a recent visit to the Northern part of Thailand in a city called Chang Mai myself and Liz came across a cool little restaurant on the corner of a bustling street. This place was run by a sturdy looking “lady” called Henry. Draped in a heavy dress that looked to be made from the same thick material you make Irish curtain’s with she towered over our table in the sticky humid heat. Her eyes wide open almost wild looking with sweat resting on her brow and upper lip she looked frustrated as she waited for us to make up our mind. Liz spotted a sign that read “best Khao Soi in Northern Thailand” and opted to put Henry to the test I went the more traditional route and got the Pad Thai Chicken. The order had just left my mouth before Henry whipped the menus off us and stormed into a tiny back room to prepare the dish.

Henrys Restaurant Chang Mai

Even with the customer service skills of a wild mountain goat Henry certainly did deliver on her statement of “the best Khao Soi in Northern Thailand” it was delicious 🙂 so delicious myself and Liz decided to have a crack at making it once we got back to Perth.

Method:

First, make the onions: Put the red onions in a small bowl and pour the vinegar over. Add some salt and let it sit to pickle while you make the curry.

In a large saucepan, heat the 1 tbsp vegetable oil. Add the curry paste and turn the heat down to medium. Cook for 5 mins, then add the curry powder and chilli flakes. Cook for 1 min more, then add the coconut milk, coconut cream, stock, fish sauce and lime juice. Bring to a simmer
Chop the chicken into pieces and add to the curry. Cook for 15 mins or until tender.
Boil some water in a large saucepan for the noodles. Meanwhile, heat the vegetable oil in a small wok – it’s ready when a small piece of bread sizzles when dropped in. Add 75g of the noodles to the wok in 4 batches until they bubble up and go crispy. Use a wire mesh ladle or slotted spoon to remove them and drain on kitchen paper.
Boil the remaining noodles for 2-3 mins until al dente, then drain. Divide the noodles between 4 bowls. Pour the curry over each and top with coriander, beansprouts, some drained pickled chilli & shallots, spring onions and a drizzle of chilli oil. Top with the crisp noodles and devour while it’s hot.

Ingredients:
400ml vegetable oil, plus 1 tbsp
4 tbsp Thai red or yellow curry paste
2 tsp mild curry powder
400ml can coconut milk
150ml coconut cream
200ml vegetable or chicken stock
2 tbsp fish sauce
juice 2 limes
500g skinless boneless chicken thigh
300g Chinese dried egg noodles (medium or thin)
For the pickled chilli & shallots
1 long red chilli
(deseeded if you don’t like it too hot), sliced
3 small shallots, cut into quarters
150ml rice wine vinegar

To serve
small pack coriander, roughly chopped
100g beansprouts, trimmed
3 chopped spring onions
chilli oil