Khao Soiข้าวซอย
April 3, 2017 | Thai | curry, noodles
Serves: 6 | Prep Time: 20min | Cook Time: 35min

A curry noodle nest!

A creamy noodly Northern Thai dish that dresses to impress! Compliments of Chiang Mai.

Ingredients

  • 4 garlic cloves - coarsely chopped
  • 1 tablespoon ginger - coarsely chopped
  • 1 large onion - halved and sliced
  • 1 pound green beans - chopped in thirds or quarters
  • 1 kaffir lime leaves - halved
  • 3 fried tofu patties - cubed
  • 8 Thai basil leaves
  • 1 pound Chinese egg noodles - divided into 6 nests
  • 1 pound Chinese wonton noodles - divided into 6 nests
  • 1 tablespoon panang curry paste
  • 1 tablespoon yellow/red curry paste
  • 2 (15 ounce) cans unsweetened coconut milk
  • 1 (15-ounce) can chicken broth
  • 1½ tablespoons chili garlic sauce
  • ½ tablespoon palm sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • Peanut oil

Garnish

  • 1 lime - wedged
  • 1 bunch cilantro - coarsely chopped
  • Thai basil leaves
  • Sweet chili sauce
  • Picked mustard greens
  • Fired/dried sliced shallots

Steps

  1. Heat about one cup of oil in a wok for deep frying.
  2. In batches, deep fry the wonton noodle nests. Flip in one minute intervals until evenly crispy. Set crispy nests aside to cool and drain excess oil.
  3. Drain all but about two tablespoons of oil from the wok.
  4. Stir fry garlic, ginger, and chili garlic sauce until fragrant.
  5. Add about two tablespoons of coconut milk and both curry pastes. Stir fry for a couple minutes.
  6. Slowly pour in the chicken broth , remainder of coconut milk, fish sauce, and soy sauce - mix well. Bring to slow boil.
  7. Toss in the palm sugar. Once the sugar is completely dissolved, add the green beans, tofu, basil, and lime leaf. Simmer until green beans are tender. About 15 minutes.
  8. In a separate pot, cook the egg noodle nests in boiling water until al dente. Drain and briefly rinse the cooked egg noodles in cold water and set aside.
  9. Add the onions to the wok and simmer for another 5 minutes.
  10. Remove wok from heat once onions and green beans are cooked yet still crunchy.
  11. Prepare each bowl to have one egg noodle nest. Fill bowl with curry until noodles are submerged. Top with a crispy nest, lime wedge, cilantro, basil, shallots, and mustard greens. Finalize presentation with about one tablespoon of sweet chili sauce on the crispy nest noodles.
  12. Serve. Devour.