A harmonious balance of both flavour and texture, this popular noodle soup has become a signature dish of Chiang Mai, but has origins in Myanmar, where the Burmese dish ohn no khao swè translates to "coconut milk noodles". Versions of the dish can be found throughout northern Thailand, Laos and Myanmar but the hallmark that features in every recipe is the curry paste, which forms the heart of this dish. Finally, the secret to a great khao soi is in the toppings, including crunchy bean sprouts and fried noodles and the unmistakable bite of pickled mustard greens. Slices of red onion, cucumber and pickled onion can be added for both colour and contrast, while fresh coriander leaves and a generous squeeze of lime complete the chorus.
Step by step
1 Place 4 long red dried chillies in a small heatproof bowl and pour in hot water to cover. Soak until softened (30 minutes); drain and reserve liquid.
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