This is an amazing Northern Thailand dish especially from Chiang Mai. The general style is rice noodles with yellow curry soup. Can be made with several types of meat but most commonly chicken thigh.Garnished with crispy noodles, shallots, pickles and other side dishes.
Heat coconut milk to a simmer in a pan then slice turmeric directly into the hot coconut milk to color. Add red curry paste, curry powder, masala powder and mix well
In a separate pan add about a third of the coconut milk mixed with water.
Add chicken thigh then lower the heat, add palm sugar, salt then braise chicken thigh for about 40 mins (put the lid on).
While waiting for the chicken to cook, dice shallots, slice pickles then fry the dried chilli for a minute or two. Then transfer to the mortar and pound chilli up for serving.
Carefully put the noodles in boiling water until cooked (about 4 minutes or so). Then drain the water out from the cooked noodles using a colander and drizzle garlic oil onto the noodles mixing well until garlic oil is well dispersed.
Shake any loose flour off the second batch of noodles while you heat some oil (whichever is to hand) in the frying pan until hot. Fry the noodles on high heat in the already hot oil until crispy and then put on the side.
When chicken thighs are cooked you are ready to serve.
Place a portion of boiled noodles (with garlic oil) into individual serving bowls, lay the chicken thigh on top to one side and ladle the soup on top of the noodles and chicken.
Decorate the dish with diced shallots, pickles, pounded fried chilli, chopped spring onions, coriander and crispy noodles.
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