While I was staying in Chiang Mai, one of my favourite dishes was Curried Noodle and Chicken Soup or khao soi in Thai. It is a popular noodle dish in the north and you can find it just about everywhere. This was the first time I had tried the real thing. It is not widely available here in the Central region. However, in the local supermarket I do remember buying a packet of this paste last year to have a go at cooking it. The picture on the pack looked intriguing. It had two of my favourite ingredients: egg noodles and curry soup! Now, after tasting the original item, I think I need to go back to the drawing board! Or try and find somewhere in Bangkok that sells this dish.
The egg noodles used in this dish are flat unlike the round ones we have here in bangkok. They are about half a centimetre wide. A small handful of them are deep-fried to use as a garnish. The rest are the normal soft noodles. The curry paste is made up with the following ingredients: red chillies, red shallots, garlic, chopped turmeric, chopped ginger, a pinch of salt, coriander roots and coriander seeds. These are pounded using a mortar and pestle. Add 4 tablespoons of coconut cream to the pan and cook until it begins to separate. Add the paste and cook for five more minutes. Then add the chicken (or beef) and cook for a few minutes. Season with some palm sugar and light and dark soy sauces. If needed, add some stock and continue cooking until the chicken is done.