Until recently, we thought it was something our friend Reid had made up as a cruel joke on us. He had been to Thailand years ago, you see, and he insisted that he had eaten this really amazing noodle dish there. And the dish did sound amazing – a tangle of egg noodles swimming in creamy red coconut curry with juicy pieces of chicken and garnished with fresh lime wedges, a handful of chopped shallots, and plenty of cilantro. It sounded so amazing that Nathan and I immediately made a pact to find it as soon as humanly possible.
We searched all our favorite Thai restaurants in town, but never did we see those two words paired together on the menus. Hmm, maybe it’s a secret in-the-know item? Or listed only in some untranslated Thai menu? We mustered up some courage and started asking the staff, resulting in many confused smiles accompanied by head shakes. As we began doubting the existence of Khao Soi, we started plotting some sort of revenge food joke on our dear friend.
Then one day, I opened up my RSS reader and saw that Chez Pim just had Khao Soi for dinner! Not only that, but she made Khao Soi for dinner and hey, would you like the recipe? [*insert choir of angels here*] Not being as well-versed in Thai cooking nor as hardcore as Pim, I had to make some slight (read: more wimpy) adjustments at home. But I encourage you to check out Pim’s recipe first for the more authentic version.
And it’s true, I didn’t even think to ask the interweb gods before now – silly me. One quick trip over to Wikipedia and all is explained:
“Khao Soi is a Burmese-influenced dish served in northern Laos and northern Thailand… In northern Thailand, there is a similar dish known as Thai khao soi, which is a soup-like dish made with deep-fried crispy egg noodles, pickled cabbage, shallots, lime, nam prik pao, and meat in a curry-like sauce containing coconut milk… It is popular as a street dish eaten by Thai people, though not frequently served in Western Thai restaurants.”
Brown/black cardamon can be found at Asian markets and are larger than the usual green cardamon pods. While you’re there, pick up some Maeploy-brand red curry paste if you don’t have time to make your own and pickled Chinese mustard green. I’ve also made this with firm tofu instead of chicken for a mighty fine vegetarian Khao Soi.