Name: Chiang Mai Curry Noodles (Kao Soi)
Yield: Serves 4 to 6
Cuisine: Thailand
Ingredients: ¾ pound boneless chicken, cut in big, bite-size chunks, or boneless beef, such as tri-tip or flank steak, thinly sliced crosswise into 2-inch strips; 1 teaspoon sugar; 2 teaspoons ground turmeric or curry powder; ⅓ cup coarsely chopped shallots; 1 pound fresh Chinese-style egg noodles, or ½ pound dried Chinese-style egg noodles, angel hair pasta, or spaghetti; ⅓ cup thinly sliced green onions; ⅓ cup coarsely chopped fresh cilantro; 2 tablespoons dark soy sauce or soy sauce; 2 tablespoons freshly squeezed lime juice; 1 teaspoon salt; 1 tablespoon finely chopped garlic; 2 tablespoons red curry paste or panaeng curry paste; 2 tablespoons vegetable oil; 2 cups unsweetened coconut milk; 1¾ cups chicken broth

Preparation info

Serves
4 to 6

Difficulty
Complex

Appears in

Quick & Easy Thai

By Nancie McDermott

Published 2004

About

In northern Thailand, kao soi is a meal for one, served up in an enormous bowl and garnished with a playful tangle of crunchy egg noodles, fried crisp for a contrast in texture to the tender noodles and smooth, sunny-colored sauce. The standard condiments include Chinese-style ground chilies in oil, chopped pickled cabbage, and wedges of lime. To make crispy noodle nests, you’ll need about ½ pound