"Khao Soy" (or Khao soi) is a chicken curry noodle dish from Chiang Mai in North Thailand . Chicken is stewed slowly in a shallot and coconut sauce with hand-smashed curry paste and a slow-braise simmer.
Yellow 'ba mee' egg noodles are served in the soup with a tender stewed chicken leg – and crisp egg noodlesop on as garnish
Here's a local khao soi recipe.
It gets it's taste and texture by pounding all of the spices in a big stone mortar and pestle, and using "non politically correct chickens"
We don't go all gourmet and use corn fed fowls or any other expensive, over-hyped foodie treats.
We just use cheap, unwanted, unloved stewing fowls – otherwise known as "tough old boilers" to make a really nice braise or "stew."
It takes two hours and it tastes as good as any Italian casserole.
In fact – I'll put my balls on the line and state quite bluntly that it tastes even better!
After all, it's Thai, authentic, and packs a massive punch in the taste stakes.
Khao soy curry paste.
Here's what you will need:
Khao Soy curry paste (makes 225grams)
30g ginger, young, sliced
35g galangal, sliced, peeled
45g garlic, peeled
30g fresh coriander root,washed
35g red onion / shallots,peeled
35g lemongrass, sliced thinly/chopped
10g coriander seed
10g dried red chilli, small / medium
18g gapi shrimp paste
1/. Pound all ingredients in mortar and pestle 2/.pound consistently until a paste is formed
3/. Use curry paste while fresh.
Khao Soy – Chiang Mai chicken curry makes 7- 8 portions
600g chicken leg with skin, boneless, stewing
225g Khao Soy curry paste, Fresh. See recipe
120g oil, plain for cooking, veg oil
1000g chicken stock
1000g coconut milk (Aroy D brand, or thick!)
62g fish sauce
56g palm sugar
Tips and pointers
1/. heat oil in heavy bottomed stewing pot
2/. fry curry paste over medium heat until it smells great!
3/. Add chicken pieces, and fry with paste 4-5 minutes
4/. Add coconut milk, slowly, and in 4 batches, stirring well between.
5/. Add chicken stock. Stir well
6/. Bring to a gentle simmer. Add fish sauce and palm sugar.
7/. Simmer VERY GENTLY for 1.5 to 2 hours.
* For this recipe, use old boiling fowls. This is a long, slow cooked dish.
The older, tougher chickens will become moist and tender with slow cooking.
DO NOT make it "classy" by using some fancy five star chicken breast, because this will become tough and dry.
As the Italians will also tell you, rustic home-cooked food needs simple, natural ingredients, plus care, passion and time.
In reality – slow tough cuts for traditional braises. Cheap cuts. Non designer. Old. Fibrous. Chewy. Ugly. And – shudder – horrifyingly named. And also inexpensive, tasty, and containing all the connective tissue that breaks down to make slow food so enticingly moist and delicious.
So – DON'T be tempted to "upgrade" – unless you really know your cuts and cooking methods inside out through lots of experience.
Assembling Khao soy to eat