Thailand - Chiang Mai Curry Noodles (Kao Soi)

Chiang Mai Curry Noodles 

(Kao Soi)

Actually a noodle dish not a soup, compare with soup below. This is a noodle dish, prepared in a creamy curry sauce, that is traditional in Northern Thailand. ba mee are a medium yellow egg noodle. If you are using dried noodles then 2 ounces of dried noodles should be soaked for about 15 minutes in room-temperature water before being drained for use. This dish can also be prepared quite effectively using Italian spaghetti. Phom kari is a yellowish orange curry powder, but if you can't get it you could use a reasonable moderate Indian curry powder such as Madras.

Ingredients

-       4 ounces of fresh ba mee

-       1 tablespoon chopped garlic

-       1 tablespoon red curry paste

-       half a cup of coconut milk

-       4 ounces of ground pork

-       one cup of stock

-       1 tablespoon phom kari

-       a pinch of turmeric powder 2 tablespoons of fish sauce

-       a pinch of sugar

-       a teaspoon lime juice

Directions

-       Bring a pan of water to a rolling boil, then place the ba mee in a wire basket or strainer and dip the noodles in the water for a few seconds (no more),

-       And then drain them and transfer them to the serving plate.

-       In a wok, heat the coconut milk and then stir in the curry paste until the aroma is brought out and a thin film of oil separates out,

-       Then add the garlic and stir fry for about 30 seconds.

-       Add the remaining ingredients except the pork, and stir until the sauce thickens slightly.

-       Add the pork and continue to stir until the meat is cooked through.

-       Pour the sauce over the noodles.

-       Garnish with spring onions, sliced shallots, pickled cabbage (phak kaat dong) and lime wedges