Khao Soy is a coconut flavoured curry noodle soup. It is a regional dish, found in northern Thailand. I think it must have some Chinese roots since I’ve tasted similar dishes (without the curry) from Malaysia and Singapore. But then, isn’t that true of all noodle soups in this region?
Traditional Khao Soy is made with a mixture of fresh egg noodles and fried noodles. In Chang Mai its easy to find both in the local wet market. The fried noodles give a pleasant contrast in texture. But for my home made version, I used fresh bean sprouts. It’s healthier and provides the necessary crunch.
The key ingredient that makes this dish unique is the addition of yellow curry powder to the wet curry paste. My Chang Mai guide called it masala. In Singapore I used Babas meat curry powder, but any pre-made yellow curry powder should work.
200g chicken, sliced
2 tbs red curry paste
1 tbs curry powder
1/2 cup coconut cream
1/2 onion, thinly sliced (optional)
1 tbs Thai chilli paste
1 tbs fish sauce (to taste)
3 tbs sugar (to taste)
Juice from one lime
2-3 fresh coriander bunches, sliced
2-3 green onions, sliced
200g fresh egg noodles, blanched
100g fresh bean sprouts
Fry curry paste & curry powder with 1 tbs cooking oil. Add coconut cream, fish sauce, chilli paste and 1/4 cup water. Bring to boil before adding chicken to cook. Add noodles and bean sprouts. Adjust flavour with fish sauce, lime juice, sugar and chilli paste. Remove from heat and add coriander and green onion.