It’s up for debate as to whether this is a soup or a curry. The Thais consider it the former, but for me it’s a main meal. Khao soi gai is from Chiang Mai, in the north of Thailand, and what makes it superior to other curries is the addition of curry powder and the fried crispy noodles that adorn it. The extra trimmings of pickled shallots, chillies and heaps of fresh herbs don’t hurt either.
In a medium saucepan, heat the vegetable oil. Add the curry paste and cook for 5 minutes. Add the curry powder, tamarind and sugar. When the sugar is melted, add the coconut milk, stock, fish sauce, soy and lime juice. Bring to a gentle boil and then add the chicken. Simmer for 20 minutes or until the meat is tender.
Boil the other
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