Spicy Level: Mild
Khao Soi is a Burmese-influenced curry, served widely in northern Laos and northern Thailand. The name means "cut rice" in Thai, although it is possible that it is simply a corruption of the Burmese word for noodles which is just "khao swè" which may account for the variations. Traditionally, the dough for the rice noodles is spread out on a cloth stretched over boiling water. After steaming the large sheet noodle is then rolled and cut with scissors. Lao khao soi is still made with the traditional noodles, and in some markets in Luang Namtha and Muang Sing vendors still cut the noodles. These traditionally cut noodles can also be found in several places in northern Thailand. The impeccably fresh and bouncy egg noodles and a richly textured broth with aromatic flavors make this dish deliciously unique.
|Choice of Proteins
||pickled green mustard
||Fried egg noodle
||Khao Soi Sauce
- Mix 1 cup of water with Khao Soi Sauce. Stir thoroughly to make sure they are well mixed.
- Wash and thinly slice shallot.
- Wash and cut the chicken into bite size.
- Make the soup:
Heat the sauce mixture over medium-high heat. When it begins to boil, add chicken, reduce the heat to medium low and simmer until the chicken is cooked through. Taste and adjust the seasoning with salt.
- Cook the noodle:
Bring water to a boil, then add the egg noodles, cook the noodles until al dente. Rinse under cold water and set aside.
- In a serving bowl, add noodle. Then, ladle in the soup with chicken. Serve with pickled mustard greens, shallots, and lime wedge.