Northern Thai curry noodles (Khao soi)

Khao Soi (Northern Chicken Curry Noodles)

Boiled as well as crispy fried egg noodles (bami) are served in a curry soup. The version with chicken is called khao soi kai, with beef it is called khao soi nuea.

Khao Soi (Northern Chicken Curry Noodles)  From The New York Times

Ingredients

• 3 to 4 cups plus 2 tablespoons vegetable oil
• 2 1/2 tablespoons red curry paste
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder
• 2 large brown cardamom, finely ground (optional)
• 3 cups coconut milk
• 1 (3- to 4-pound) chicken, cut into 6 pieces
• 1 1/2 to 2 cups chicken stock or water
• 1 teaspoon sugar
• 2 tablespoons fish sauce, and more to taste
• 6 to 7 loosely packed cups spaghetti-size fresh Chinese egg noodles
• 6 dried thin red chilies
• 2 shallots, thinly sliced
• 12 to 1 cup rinsed and thinly sliced Chinese pickled mustard greens
• 1 lime, cut into wedges
• Handful cilantro, chopped

Preparation

1.

Place a large, heavy-bottomed casserole over medium heat. Add 2 tablespoons of the oil, red curry paste, curry powder, turmeric and, if you choose, cardamom. Cook for a few minutes, stirring vigorously, until the curry paste is fragrant. Be careful it doesn't burn. Add 1 cup of the coconut milk and bring to a boil. Boil for a few minutes, stirring well, until red oil separates from the coconut mixture. Add 1 more cup of the coconut milk, return to a boil, and again boil until the oil separates.

2.

Add the chicken pieces, 1 cup chicken stock and remaining 1 cup coconut milk. If the mixture is very thick, add additional chicken stock or water as needed. Bring back to a boil, then reduce to a simmer. Add the sugar and fish sauce. Cover and simmer until the chicken is tender, about 45 minutes. Season to taste with fish sauce; the flavor should be salty and spicy with an aftertaste of sweetness. (It should be a bit saltier than you wish for the final dish, as the addition of other ingredients at serving time will dilute the seasoning.)

3.

Place a large saucepan over medium-high heat, and add the remaining vegetable oil. Place 1 cup of the noodles in a bowl and separate the strands. When the oil is shimmering, add the noodles a few strands at a time. Fry them, turning once, until crisp and golden. Remove from heat and set aside. Add the dried chilies to the pan and fry for a few seconds until they puff up; set aside.

4.

Bring a large pot of water to a boil. Rinse the remaining noodles in cold water, and add to the boiling water. Cook until barely tender, 2 to 3 minutes, stirring well to prevent sticking. Drain well.

5.

To serve, divide the noodles among 4 bowls, and top with chicken curry. Garnish with shallots, mustard greens, fried noodles and lime wedges. Add fried chilies to taste, for extra heat. Sprinkle with cilantro, and serve.