Northern Thai Curry Noodles (Khao-soi): ข้าวซอย
Khao Soi is a beloved curried noodle dish popular in northern Thailand. Originally introduced by Muslim Chinese immigrants, this dish is traditionally made with chicken or beef, but can also be prepared with seafood or tofu. The dish features yellow egg noodles covered in a rich curry sauce and topped with onions, coriander, pickled vegetables, chili oil, lime juice, and crispy fried egg noodles.
Ingredients for Curry Paste
Wet Ingredients:
- 1 tbsp galangal, sliced
- 2 tbsp ginger, sliced
- 50 g shallots, peeled and roasted
- 1 tbsp turmeric
- 30 g garlic, peeled and roasted
- 10-15 dried red chilies, seeded and soaked to soften
- 5 dried red peppers, unseeded and soaked to soften
- 2 coriander roots
Dry Ingredients:
- ½ tsp coriander seeds
- ½ tsp cumin seeds
- 10 black peppercorns
- ½ tsp sea salt
- 4 cardamom pods
Instructions for Curry Paste:
- Prepare Wet Ingredients: Cut all of the wet ingredients into small pieces for easier grinding.
- Roast Dried Ingredients: In a pan over low heat, roast the dried ingredients until fragrant.
Tip: For dried spices like coriander, cumin, and black peppercorns, ensure they are roasted until aromatic before grinding.
- Grind the Dried Ingredients: Use a mortar and pestle to grind the roasted ingredients into a powder. Alternatively, a blender can be used for convenience. Set the powder aside.
- Roast Wet Ingredients: In a pan over low heat (without oil), roast the wet ingredients (shallots, garlic, turmeric, coriander root, galangal, and ginger) until soft and fragrant.
- Prepare Chili Paste: Add the soaked dried red chilies and salt to the mortar with the ground dried spices. Pound them together until you have a smooth paste.
- Combine Ingredients: Add the roasted wet ingredients to the chili paste and mix well.
- Final Blend: If using a blender, combine all ground ingredients with some oil and blend until smooth.
- Cook the Curry Paste: Heat a pan and add your prepared curry paste along with a bit of oil (if made with mortar and pestle). If made in a blender, there's no need to add extra oil. Cook until it bubbles, then remove from heat and let it cool. Store any unused paste in a jar in the fridge.
Ingredients for Khao Soi
- Yellow egg noodles (fresh or dried)
- Chicken breast or thighs (or tofu)
- Coconut milk
- Chicken or vegetable stock
- Pickled mustard greens (for garnish)
- Red onion (for garnish)
- Chopped coriander (for garnish)
- Lime wedges (for serving)
- Chili oil (for drizzling)
Instructions for Khao Soi:
- Prepare the Noodles: Cook the yellow egg noodles according to package instructions. Drain and set aside.
- Cook the Protein: In a pot, heat some oil and add your choice of chicken or tofu. Cook until browned and cooked through.
- Add Curry Paste: Stir in the prepared Khao Soi curry paste and cook for a minute until fragrant.
- Add Coconut Milk and Stock: Pour in coconut milk and enough chicken or vegetable stock to reach your desired consistency. Bring to a gentle simmer.
- Combine with Noodles: Add the cooked noodles to the curry sauce, stirring to combine everything well.
- Serve: Ladle into bowls and top with pickled mustard greens, sliced red onion, chopped coriander, and lime wedges. Drizzle with chili oil for added flavor.
Enjoy your delicious Khao Soi that captures the essence of northern Thai cuisine!