Khao Soi Curry Noodles
Khao Soi Curry Noodles is a Thai dish popular in Myanmar as well. It was served aboard the Amapura, the beautiful Ama Waterways ship which sailed us from Mandalay to Yangon. Over the 14 days of the trip downriver, we sampled many delicious regional foods (this was one of my favourites).
Myanmar is a Buddhist country whose friendly population we delighted in meeting. Despite recent events, we can’t forget the beautiful people in each port of call along the route.
Some of the ingredients in this might seem unfamiliar, but they can easily be purchased in stores specializing in Asian food.
- 2 ½ tbsp red curry paste
- 2 tbsp. vegetable oil
- 1 ½ lb chicken breast or thighs, sliced thin
- 2 cans (13.5 oz) unsweetened coconut milk
- 2 cups chicken stock
- 3 tbsp. fish sauce (also called Nam Pla)
- 1 tbsp. sugar
- 2 tsp. good curry powder
- ½ tsp. turmeric powder
- 2 tbsp fresh lime juice
- salt to taste
- ¾ lb. flat egg noodles
Garnishes: Have the following chopped and ready:
- ¼ cup cilantro, roughly chopped
- ½ cup fresh bean sprouts
- coarsely chopped bok choy
- shredded carrots
- 3 green onions, sliced
- 2 shallots sliced thin
- 1 lime, cut into wedges
- Fried noodles
- Start by preparing the noodles. Bring a large pot of water to a boil on the stove. Add the noodles and boil per instructions. Drain. Divide into four bowls
- In a medium saucepan, heat the vegetable oil and add curry paste. Fry for 1 minute or until fragrant.
- Pour coconut milk and stock in and whisk together.
- Season with remaining ingredients. Add salt if needed.
- Add chicken and simmer about 5 minutes, until chicken is cooked. Ladle chicken curry over noodles and garnish. Top it all with fried noodles which add an interesting texture variation. Be creative and add your own garnishes if you like.