Khao soi (northern Thai curry noodle soup with crispy noodles)
Time: 1 hr (about 30 min hands-on)4 servingsapprox. 700 kcal / serving (estimated)approx. 35 g protein / serving
A signature dish of Chiang Mai: a creamy, yellow curry coconut soup with boiled and crispy fried egg noodles, and fall-apart tender chicken drumstick. It carries the influence of Burmese and Chinese Muslim cuisine.
Cook 200 ml of the thick part of the coconut milk with the 1 tbsp oil in a pot for 3 minutes, then stir in the curry paste, curry powder and turmeric, and fry for 2-3 minutes, until fragrant.
Add the chicken drumsticks, and turn to coat in the paste, then pour in the remaining coconut milk and the stock.
Simmer over low heat, covered, for 35-40 minutes, until the chicken is falling-apart tender. Season with the fish sauce, palm sugar and dark soy sauce.
Loosely bunch a quarter of the noodles, and fry in the hot oil for a few seconds until golden and crispy, then drain on paper towel.
Boil the remaining noodles in plenty of boiling water for the time stated on the packet, and drain.
Divide the cooked noodles into deep bowls, add two chicken drumsticks to each, and ladle over plenty of the curry soup.
Top with the crispy fried noodles, and serve with shallots, pickled mustard greens, lime, chilli oil and coriander, so everyone can season their own.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
The pickled mustard greens and lime aren't a garnish: they're what balances the rich soup, don't leave them out.
The curry base can be made ahead, but always cook the noodles fresh.