Khao soi
Khao soi or khao soy is a noodle soup dish from the cuisine of Laos and Northern Thailand. The dish is a combination of deep-fried crispy egg noodles and boiled egg noodles, pickled mustard greens, shallots, lime, ground chillies fried in oil, and meat in a curry-like sauce containing coconut milk. The curry is similar to that of yellow or massaman curry but of a thinner consistency. It is popular as a street dish eaten by locals and is also served in many restaurants around the world.
History[edit | edit source]
The origins of khao soi are a subject of debate. Some believe it was brought to Northern Thailand by Yunnanese Muslim traders, who journeyed through Laos to sell their goods. Others suggest it has Burmese origins, as the dish is similar to the Burmese dish ohn no khao swè, which also features noodles in a curry sauce.
Variations[edit | edit source]
There are several variations of khao soi. In Northern Thailand, the most common version is made with chicken, beef, or pork, and garnished with pickled mustard greens, shallots, lime, and ground chillies fried in oil. In Laos, the dish is often made with a thicker, rice-based noodle, and can include any type of meat, including seafood.
Preparation[edit | edit source]
The preparation of khao soi begins with the making of the curry paste, which typically includes ingredients such as dried chillies, shallots, garlic, lemongrass, and spices like coriander and turmeric. This paste is then fried in oil and combined with coconut milk to create the curry sauce. The meat is added and simmered until tender. The dish is served over boiled egg noodles and topped with crispy fried noodles, pickled mustard greens, shallots, lime, and ground chillies fried in oil.
Serving[edit | edit source]
Khao soi is typically served in a large bowl with a spoon and chopsticks. The diner can adjust the taste with the provided condiments, which usually include pickled mustard greens, shallots, lime, and ground chillies fried in oil. It is often accompanied by a side of rice or bread for dipping in the curry sauce.
See also[edit | edit source]
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Contributors: Prab R. Tumpati, MD