Marked by its alluring appearance, Northern Thai Curry Noodle is a classic soup originating from northern Thailand. The dish is packed with an abundance of flavours from the shrimp paste, garlic, lemongrass, turmeric and ginger. The dish mainly features the tender braised chicken and boiled noodles with coconut-like curry broth.
The dish requires 2 hours to make, so advance preparation is important to save some time. The term ‘Khao Soi’ refers to ‘cut rice’ from the traditional method of preparing the dish. The dish is widely found in several places in northern Thailand, whether at the market or sold by street vendors.
What is Northern Thai Curry Noodles?
The popular dish is a kind of soup made with braised chicken, noodles, curry broth and a whole lot of spices and herbs (aromatics)! The dish is made by combining the spices, then placing in a pouch and putting the bag over a fire. After that, let it cool and crush it with a mortar and pestle.
Add a little bit of salt and crush it until the aromatics have a paste-like consistency. Cook the noodles above heat in a wok until it has a golden brown and crispy appearance. Season the noodles with some salt and then set it aside.
Then, mix the paste made previously with coconut milk, chicken stock and palm sugar. Cook it in a wok above heat to create a delicious broth. Proceed to cook the chicken with the broth and ensure that it is thoroughly cooked by turning it around occasionally. Once the chicken is tender and cooked, add some fish sauce as seasoning. The dish is best served with lime wedges, sliced shallots, and pickled mustard greens on the side.
History of Northern Thai Curry Noodles
The Northern Thai Curry Noodles can be linked to Chinese Muslim cuisine from when the Chinese migrated to Southeast Asia about 1000 years ago. The resemblance can be seen from the dish being served with chicken or beef. Currently, the dish is a classic within the world of Thai cuisine.
Variations of the Northern Thai Curry Noodles
There are a few versions of the Northern Thai Curry Noodles. In Laos, the dish is made with wide rice noodles and chopped pork, fermented soybeans, tomatoes, shallots, chillies and garlic. The toppings of the dish include beans sprouts, chopped scallions, chopped cilantro and pork rind. The Laotians have a unique way of making the dish, and the dish may vary depending on the region.
The Burmese version, ‘ohn no khao swe’ is similar to that of the Northern Thai Curry Noodles. The dish is made with wheat noodles submerged in a curried chicken broth and thickened with gram flour. It is often garnished with some fried bean fritters, chillies, raw onions (sliced), hard-boiled egg, noodles and wedges of lime. The Shan people of Burma have their own version of the dish that contains curdled blood.
The khao soi dish has a different variant where it can be made without any coconut milk and with rice noodles, as opposed to egg noodles. This version of the dish is usually consumed in the eastern half of northern Thailand.
Tips and Tricks on Making the Best Northern Thai Curry Noodles
- You may try to taste the aromatic ingredients to enhance the flavour. Make the ingredients softer and easier to crush.
- The best curry paste is made by using a pestle and mortar and then crushing it thoroughly and sprinkling a dash of salt to extract the flavours from the aromatic ingredients.
Where to find Northern Thai Curry Noodles in Malaysia
Craving for some Thai food? Head on out to Thai Village (Kuala Lumpur) to taste this delicious Northern Thai Curry Noodles.
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