Khao soi or khao soy is a Burmese-influenced dish served widely in northern Laos and northern Thailand. The name means "cut rice". Traditionally, the dough for the rice noodles is spread out on a cloth stretched over boiling water. After steaming the large sheet noodle is then rolled and cut with scissors. Laotian Khao Soi is still made with the traditional noodles and in some markets in Luang Namtha and Muang Sing you can still see the vendors cutting the noodles. Khao Soi was first introduced to northern Laos from Burma and then from northern Laos it continued to spread to northern Thailand.
There are two common versions of Khao Soi. Laotian Khao Soi and there is a similar dish known as Thai khao soi. The curry is similar to that of yellow or massaman curries but is thinner. Some recipes use massaman curry in the dish. Though northern Laotians have a special way of preparing this dish, different versions of it can be found at Laotian restaurants. It is popular as a street dish eaten by Thai people, though not frequently served in Western Thai restaurants.
There is some reason to believe that the Thai version of Khao Soi was influenced by Chinese Muslim cuisine and was therefore likely served with chicken or beef.
- 5 pieces Chicken drumsticks. (5 serving)
- 1 package egg noodles
- 1 package pickled mustard
- 2 Tbsp Red curry paste or Massaman curry paste
- 1 Tbsp curry powder
- 2 Tbsp thin soy sauce (or fish sauce)
- 1 Tbsp sugar
- ¼ cup ginger
- ¼ cup cut shallot
- 1 sprig cilantro
- 2 can (box) coconut milk
- 3 cups water
- ½ cup oil for deep-frying
- 2 Tbsp oil for stir-frying
Preparation for curry soup:
- Wash Chicken drumsticks clean well.
- Peel ginger skin, wash dirt, cut into small pieces and well pound in a mortar.
- Then add red curry paste and pound until well blend.
- Heat oil in a wok on medium heat. When oil is hot, add pounded curry paste, and stir until fragrant.
- Add Chicken drumsticks and stir until the chicken is getting cook, add curry powder, stir thoroughly.
- Divide coconut cream in a small bowl.
- Add coconut milk at a time in curry paste, stir constantly until chicken is cooked, then add the rest of coconut milk.
- Let the mixture and simmer about 10 minutes, add water, seasoning with thin soy sauce or fish sauce, and sugar. Bring the mixture to boil and remove from heat.
- Peel shallot, wash dirt, and cut into small dices. For pickled mustard, rinse, and slice into small pieces.
- Pour 3 cups water in a pot, bring to boil on high heat, then add pickled mustard, and let it boil about 10 minutes.
- Drain, rinse in cold water, place in a bowl, add white vinegar, and mix thoroughly.
- Pour water in a pot, bring to boil on high heat, separate egg noodle loosely.
- Then add into boiled water, and boil until the noodles cook.
- Drain and rinse in cold water. Then add vegetable oil, and mix thoroughly so they don't stick together.
- Heat oil in a wok on medium heat. When oil is hot add grounded red chilies, and fry about 1 minute. Remove from heat and set aside.
- Heat oil in a wok on medium-high heat. When oil is hot, add ½ ball of loosely egg noodles, and deep-fry until golden brown and crisp.
- Remove from heat and drain on paper towel.
- Heat coconut cream in a microwave about 1 minute.
- Wash cilantro, pat dry, and cut only leaves for sprinkle.
Ready for Serving by:
- Put the egg noodles in a bowl, pour curry soup add sliced pickled mustard and diced shallots, top with crispy egg noodles, cilantro leaves, and coconut cream.
- Serve hot with a piece of lime and oiled chilies.