Chiang Mai Noodles

Khao Soi Gai / Chiang Mai Chicken Noodles

Though longstanding regional rivalries make it painful for me to admit, of all Malaysia’s neighbours, Thailand is undoubtedly our closest culinary contender when it comes to claiming the crown of being South East Asia’s greatest food destination.

Arguably the other great S.E. Asian powerhouse of complex flavours, Thai food may be geographically akin to Malaysia, yet the two cuisines remain fiercely distinct. Of course, it will shock no one to know that, for me, Malaysian food comes out tops over our Northern neighbour every time, even though it’s a closer run race than you’d imagine! What ultimately clinches it for Malaysia is it’s diversity. Of course there are many regional Thai dishes that reflect the local communities, but for the most part Thai food is represented as a unified national cuisine, unlike the wonderfully muddled menagerie that is Malaysian food.

Of course, one thing the two have in common, are noodles.

A self-professed noodle-eating fiend, I wholeheartedly believe that noodles make good cuisines great, and Thailand is responsible for some of the best noodles out there: Pad See Ew and Pad Kee Mao are personal favourites, and I’m even partial to wolfing down a decent Pad Thai. But aside from the famous wok-fried varieties, heartier and soupier Thai noodles seem more elusive than you’d expect. Thankfully, Khao Soi (or Chiang Mai Noodles), pick up the slack rather nicely.

Arguably Thailand’s most famous soup noodles, Khao Soi is also one of the easiest Thai dishes to make at home. Hailing from the country’s Northern region, versions of this wonderful dish can also be found in neighbouring Lao and Myanmar. Whilst most of the ingredients are accessible to anyone with a local Asian Supermarket, Khao Soi‘s laksa-like broth is nevertheless a heady brew of aromatics and depth. Makrut (Thai) lime takes centre stage here, adding a vibrancy to an otherwise rich coconut broth. As such, fresh Makrut Lime Leaves are essential, though the Makrut lime zest is easily replaced with regular lime.

Another ingredient not to be omitted are the fried wonton skins – of course these add some crunch, but ultimately when soaked in the spicy broth, they are transformed into deep-fried nuggets of joy – pure yumminess.

As I said previously, with dishes like Khao Soi, sometimes Thai food really does give us Malaysians a run for our money!

Click here for the recipe