Complex, fragrant and often fiery, Thai soups are extraordinary. While tom yum has conquered the world, less famous, and by far my favourite is a soup from northern Thailand called
khao soi. Describing it as curry chicken noodle soup make it sound ho-hum which it definitely isn't. Imagine a bowl of thick, creamy soup, dense with soft noodles and, on top, a crown of deep-fried noodles which makes for some interesting textural contrast. On the side, to add at will, are shallots, coriander leaves, pickled mustard greens, chilis and limes.
Absolutely the first thing I order when I get to Chiang Mai is a bowl of it. And, during the time we were there, I managed to down more than a few versions. Here in France, it's hard to find the right kind of noodles and fresh coriander (cilantro) is something you grab when you see a bunch. But I've nailed the secret ingredient: the little packets of curry powder that I bring back from the market in Chiang Mai. Recipes? Plenty are on the Internet. The one that comes closest to the real thing is from the author of
Real Thai: The Best of Thailand's Regional Cooking, Nancie McDermott.
http://www.food.com/recipe/chiang-mai-curry-noodles-kao-soi-192829
 |
| This version came without the usual additions but with hefty amounts of chopped cilantro and green onion, |
 |
| Someone getting inventive in the kitchen here. Check the straightness and stylish positioning of the fried noodles. |
No comments:
Post a Comment