Detail Khao Soi is a curry noodle dish from the northern part of Thailand. It is often made with chicken, served over Chinese Bah-mi egg noodle, and garnished with fried noodles, shallots, cilantro, pickled mustard greens, fried whole chillis and a squeeze of lime juice. The dish is a seeming cacophony of taste, each strong and distinct yet they blend into one beautifully harmonious bowl and delicious bowl, when done right, of course. Ingredients: For the chicken curry: 3-4 pounds chicken, cut into large pieces (or you could use 2 legs, 2 thighs and 2 breast pieces, about 3 pounds altogether) 4-5 tbsp. Red Curry Paste 2 tbsp. Oil 3 cups Coconut Milk 1 tsp. Curry Powder ? tsp. Turmeric Powder 1 brown (or black) cardamom, crushed or ground (optional) 1-1 ? cup(s) of water or chicken stock a pinch of sugar Fish Sauce to taste The rest of the ingredients: About 6-7 (loosely packed) cups of Chinese Bah-mi egg noodle 5 shallots, (very) thinly sliced 1 package of Chinese pickled mustard green, rinsed and thinly sliced 3-4 cups oil for frying 3 limes, cut into slivers 6 dried chillies a handful of cilantro, chopped First you make the chicken curry.. 1. Into a hot heavy bottom pot, add the oil and the red curry paste, curry powder and turmeric and cook, stirring vigorously, for a few minutes until the curry paste is fragrant. Be careful not to burn the paste. 2. Add 1 cup of coconut milk, stir to blend and let the pan come back to a boil. Let it bubble for a few minutes over high ...
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