Chiang Mai curried noodles and chicken (Kao soi gai) from Thai Street Food by David Thompson

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Accompaniments: Dried chillies in oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on July 28, 2020

    I've been trying different recipes to find the version of Khao Soi that sings to me. I've found it at last. Previously I had tried the version in Thai Food and in Pok Pok. I'll stop looking. I used broth here. And made the fried chili-garlic sauce on the side, which I think a must.

  • twoyolks on November 27, 2012

    I made this by substituting cilantro stems for cilantro roots. I also left out the pandanus leaves as I couldn't find any. It still turned out very well. I use coconut milk but would consider stock in the future as it was just a touch too sweet (lime juice also helps with this). Also, in the future, I would probably use boneless chicken thighs as it was very difficult to eat.

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