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.
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.
The chicken is added to the broth and simmered until tender and cooked through.
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.
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
🔸 Fish Sauce or Soy Sauce