World-famous Khao Soi first came to Chiang Mai in the 1870s ,when the Muslim Chin Haw people migrated to the region to trade goods and sell food. Interestingly enough, the original Khao Soi did not use coconut milk at all in its broth, and would have tasted similar to Nam Ngiaw. As the trade routes expanded, coconut milk was introduced as a very small part of Chiang Mai cuisine. Until then, it was in fact a rather foreign ingredient in Chin Haw and Chiang Mai cuisine.
In 1932, a Chin Haw family opened a shop at Chiang Mai’s Waroros Market (Kad Luang). One of their hardest working local staff members, named ‘Nai Pun’, absorbed and learned diligently everything he could about Khao Soi and its traditional methods and ingredients. In 1945, as World War II ended, ‘Nai Pun’ opened his very own shop, but was faced with an entire city which had embraced Khao Sai as a nearly sacred part of their cuisine.
To overcome the challenges of the post-war economy, he worked to separate himself from the fierce competition, by making several adjustments to the original recipe . The biggest alteration of all was that he began to add fresh coconut milk to the broth. People went wild for this new innovative style of Khao Soi. The other Khao Soi shops quickly adjusted their recipes to include coconut milk and capitalize on the same success. And Khao Soi was changed forever.
Khao Soi Turmeric Curry of Chicken and Egg noodles (ข้าวซอยไก่)
Khao Soi is one of the most famous of the regional Thai Dishes. Hailing from Chiang Mai, the original dish was introduced by the Muslim Chin Haw peoples. Built from an incredible combination of textures, flavors, colors and aromas, Khao Soi is a dish not easily forgotten. This version pays tribute to the origins of the modern version of the dish, when coconut milk was first introduced, creating a delicious metamorphosis, and dramatically increasing its popularity across Thailand.
Make a fine paste from the dried long red chilli, red shallots, turmeric, ginger, garlic, coriander roots and lemongrass
Dry roast coriander seed, star anise, cinnamon stick and black cardamon in a pan then pound them together until they become a powder.
Firstly split the coconut cream (gently heat until you can see the oil) than add the curry paste, stir in and cook for about 5 minutes. Over a medium low heat until fragrant then add dry spice powders. Season the paste with the palm sugar first and wait till it enriches in color than continue with fish sauce, soy sauce, dark soy sauce and sea salt then moisten with the chicken stock. Finally add the Chicken thigh and simmer for 10 minutes until the chicken is falling of the bone. It may be necessary to moisten with a little additional stock. Put to the side for 20 minutes to allow the curry to ripen and develop in flavor.
Cook noodles in boiling salted water about 1-2 minutes, then drain. Put in a serving bowls first and ladle in broth and chicken. Serve garnished with fried egg noodles, pickle cabbage, slice red shallots, lime wedge and roasted dry chilli oil.