Khao soi (northern thai coconut-curry chicken soup)
Chicken second courses
Indian cuisine
When I tried Khao Soi for the first in Chittagong, Bangladesh, I could instantly tell the level of care put into the dish. The chicken was perfectly tender from slowly simmering in coconut milk, the curry base was powerfully aromatic, and I picked up notes of turmeric, garlic, coriander, and kafir lime leaf. Each bowl was topped with fresh lime, cilantro, fried noodles, chile flakes, and a crumbled hard-boiled egg. The result was a perfectly balanced dish of spicy, sweet, salty and tangy. This is my best attempt to re-create the Khao Soi of my travels. <br /> <br />This dish can be eaten with jasmine rice in lieu of the egg noodles.
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