Expand your Thai cooking knowledge beyond pad thai and learn how to make Chiang Mai’s famed kaow soi gai.
A truly authentic recipe from Chiang Mai, Thailand is Khao Soi Gai. Sweet, sour, hot and spicy are some characteristics of Thai cuisine. Before you jump in the kitchen and whip up yet another Pad Thai, Green Chicken Curry or Tom Yum Soup, consider the lesser known dish, Khao Soi Gai from Chiang Mai.
To give you a better idea of this culturally immersive dish, it’s a Northern Thai Coconut Curry Noodle Soup with flavours every foodie will love. For a truly authentic version, I’ve turned to the professionals and asked my friends at Four Seasons Chiang Mai for their amazing rendition.
Chef Tips from Chef Stephane Calvet On Making The BEST Kaow Soi Gai
-Prepare the red curry paste which is made of shallot, garlic, chili and etc (recipe provided below) in advance and set aside.
-Then when we cook Kaow Soi, after heating a wok, add coconut milk with red curry paste then add in the Hung Lay curry powder. *The Hung Lay curry powder is originally from Burma but you can easily buy it from Asian grocery store. If you can’t find it, the option is to use “Garam Masala” – Indian spices from North India.
-“Red Curry Paste” is the key! Before you use the pestle and mortar to blend ingredients together, you may grill Shallot, Garlic and Chili until cooked and peel off burned skin. This will bring out a deliciously fragrance.
-Make sure you use the thick and creamy coconut milk – no skim here!
-Add all seasoning (Fish sauce and Palm sugar) at the end of cooking.Print
Michelle Tchea is a 4-time bestselling author. Her books include, Building a Perfect Meal, My Little SoHo Kitchen, Signature Dishes (Australia's Best) and Chefs Collective. Her work can be found in other leading luxury travel and food magazines including Travel+Leisure Asia, SMILE, NUVO Magazine and The Telegraph