This is a curry noodle soup that comes from the city of Chiang Mai in Northern Thailand. The most common version of the dish is a coconut curry soup with braised chicken.
Egg noodles are served two ways in the dish - 1) boiled and served in the curry and 2) fried until crisp and served on top.
Start by searing the chicken drumsticks until golden brown on the outside.
1
The base of the curry is a rich, coconut-based broth that combines coconut milk, chicken stock (or boiling water), and Khao Soi curry paste or dry Khao Soi curry powder.
2
The chicken is added to the broth and simmered until tender and cooked through.
3
After the chicken is cooked, it is full of flavor and falls right off the bone.
Finally, prepare the noodles. Chinese egg noodles are divided and prepared in two ways: 1) deep fried in oil to create crispy “nests” and 2) simmered in the broth until springy and tender.
4
The crispy noodle "nests" are served on top of each bowl of curry.
The tender, cooked noodles are served in the broth alongside the chicken.
🔸 Pickled Mustard Greens
🔸 Sliced Shallots
🔸 Lime Wedges
🔸 Cilantro
🔸 Fish Sauce or Soy Sauce
🔸 Sugar