Passport & Plate - Chicken Chiangmai Noodle Bowl
Thailand | Friday, March 6, 2015 | 5 photos
Ingredients
Blanched flat egg noodle 100 g.
Fried flat egg noodle 50 g.
Chicken 100 g.
Coconut cream 100 ml.
Coconut milk 200 ml.
Red curry paste 30 g.
Curry powder 2 g.
Palm sugar 4 g.
Fish sauce 10 ml.
Pickled vegetables 50 g.
Sliced green onion 2 g.
Coriander leaves 2 g.
Lime 1 piece
Coconut cream 10 ml.
Toasted dried chilies paste 2 g.
How to prepare this recipeHeat the coconut cream until separate.
Add the red curry paste and curry powder, keep stirring until the paste is fragrant and cooked. The coconut cream should be quite separated by now.
Add the chicken and simmer for a few minutes.
Season with palm sugar and fish sauce.
Add the coconut milk and simmer until the chicken tendered.
Adjust the seasoning; it should be aromatic, salty and sweet.
The story behind this recipe"Khao Soi" is the staple menu of my family ever since I could remember. It all came about from my great grand mother and her expertise in Artisan fermented rice noodle (Kanom Jin) and this specific bowl of Chiang Mai Curry Noodle Bowl (Khao Soi). Being originated from the northern part of Thailand we are pretty familiar with spices and flavours of rich curries and other dried spices from India and Myanmar for example cinnamon, cardamon, and turmeric. The combination of curry paste that utilised many fresh herbs and the dried spices mixture made this dish comes together. Since Thai food is considered the fusion of various cuisines from all around the world, it always amazed me as I look closely to this dish and its profound components.
Being an artisan producer for the region products like the fermented rice noodle and Khao soi, it is definitely not something one could archive in a short period of time, years of practices and eyes for great products are the key.
The key technique to my great grand mother’s recipe of “Khao Soi” that has been passing down from generations to generations is to pay attention to all the perfect combination of flavours and texture that the dish offers.The cooking technique tip here is to cook the curry paste with the coconut cream just right and let the chicken sauté in the paste to soak up the flavour of all the spices and seasoning.
The richness from curry paste when combined with cooked coconut cream, the egg noodle that could absorb the richness of the broth and to finish; the toasty chill oil, the crispy element of the fried egg noodle and not to forget the pickle vegetables to bright up your palate after this bowl of goodness.
Although these days the fermented rice noodle and Khao Soi business is no longer operating due to many factory has taken place for small and medium size business all throughout Thailand. The best batch of Khao Soi will always be the one from my family recipe which has not only represent the wisdom of utilizing flavours and texture to form a dish but to fill in the gaps of creativity that the nearby countries like India and Myanmar has brought to us.
