Kao soi

Name: Kao soi
Yield: Serves four
Cuisine: Thai
Ingredients: 3 chicken marylands (leg and thigh); 2½ cups coconut milk; vegetable oil, for deep frying; 400 g (14 oz) fresh egg noodles; ½ tsp ground cumin; 1 tbsp fish sauce (nam pia); 2 tbsp Thai red curry paste; ½ tsp ground turmeric; 2½ cups chicken stock; 2 spring onions, green part only, finely sliced; 1 tsp sugar; 1 tsp salt; 3 tbsp coriander, roughly chopped; 2 spring onions, green part only, finely sliced; 4 shallots, thinly sliced; 2 limes, halved; ½ cup Thai pickled mustard cabbage; 1 tbsp crushed dried chilli

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

Also known as Chiang Mai noodles, this northern Thai dish of curried noodles with its crackling topping of crisp, deep-fried noodles has been called the Thai answer to Malaysian laksa. But kao soi, which shows heavy Burmese influences, has a complexity and character all its own.

Ingredients

vegetable oil, for deep frying
400 g (14 oz) fresh egg noodles
3

Asia
Thailand
Main course
Noodles
South East Asia

Method

Heat oil in a hot wok and deep fry a quarter of the noodles until crisp and golden, about 1 minute. Drain on paper towels. Cook remaining noodles in boiling water for a minute. Rinse with cold water, drain and set aside.

Chop chicken marylands across the bone into 2 cm (¾ in) pieces. In a clean wok, heat 1 cup<