Recipe: Chiang Mai Curry Noodles (Khao Soi) and Wild Ginger Seven Elements Soup description

SEVEN ELEMENTS SOUP - description
Source: Wild Ginger

Soft and crunchy egg noodles in a special soup of rich coconut curry chicken. Topped with coriander, scallions, shallots, chilies, lime juice and soy sauce.

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I couldn't find Wild Ginger's recipe but happen to find the Thai name for this dish. Here is one version that you could experiment with - this is more traditional.

CHIANG MAI CURRY NOODLES (KHAO SOI)

"This is a noodle dish, prepared in a creamy curry sauce, that is traditional in Northern Thailand."

4 ounces rice noodles
1 tablespoon chopped garlic
1 tablespoon red curry paste
1/2 cup coconut milk
4 ounces ground pork
one cup chicken stock
1 tablespoon curry powder
a pinch of turmeric powder
2 tablespoons fish sauce
a pinch of sugar
a teaspoon lime juice

Soak noodles in room-temperature water for 15-30 minutes then drain for use. Bring a pan of water to a rolling boil, then place the noodles 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 and lime wedges.

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