Introduction to Thai Food - Khao Soy

When talking with someone who has taken a vacation in Thailand, it takes very little time to talk to foods that have a great "try to" spin. For the adventurous traveler who wants to Bangkok more southern beaches, or the mega-city to experience than that Chiang Mai is the choice in the northern mountains and the "must try" food is Khao Soy.

Each region has dishes of local specialties, but if you say you're talking about soy Khao Chiang> May and the ancient Lanna Kingdom. Not surprisingly, this bowl of noodles and curry to be the most delicious meals for your stay in Thailand. What is surprising is that the food is usually cheaper on the menu.

I remember a travel writer, describes the court as a response to Thailand fettuccine Alfredo, but I think as the world's best Chicken Noodle Soup. And "rich and creamy, but not at all difficult, spicy but not hot. The soft texture of the dish with egg noodlesstewed chicken and noodles and potato chips contrasts crisp vegetables garnish the top. The pale orange / yellow curry base is nice and the addition of spices standard can be a bit bitter or salty or sour as you like.

Khao soy was invented hundreds of years, when Chiang Mai was a capital rich and well positioned to be a trade crossroads. The noodles came with mule caravans' from Yunnan, Chinain the north. Curry is believed to come from all over India and Burma to the west. Limes, shallots, cabbage easy to make the richness of the coconut milk and talent wonderfully balanced flavor recorded the premises. The descendants of Yunnan operators still have some of the best in Chiang Mai Khao Soi (especially in the streets next to the Ban Haw mosque and across the river next to Wat Faham table), but also in almost all otherRestaurant in the city with a Thai menu.

Like any food that have been around for centuries, there are many variations in preparation and jealously guarded family recipes. Some can be complicated, but they always taste the best for me are the home quickly and easily prepared food preparation style. The ingredients are simple, is that the proportions are subject to confidentiality. In all methods, chicken cut into pieces of suitable size is boiled enough water to make a good broth. In aseparate pot, fresh pasta for a short time series are cooked, drained and put in a bowl. A thin dough was fried crispy and set aside for garnish.

This begins with a soup prepared red curry paste, which is heated in a pan until the paste begins to separate and to be fragrant. When the heated pan, chopped garlic and sauteed in oil flows in the curry paste. When garlic is soft, coconut milk is added and mixed until spices are dissolved. AsCoconut milk is heated thoroughly, pour the boiled chicken stock to thin soup to desired consistency. At this point you can keep all or serve at room temperature until needed. When you are ready, simply pour the hot soup, cover the dough in a bowl and put 'the chicken pieces for a small part. Garnish the top with the dough is crisp.

If you are faithful, there are calls for the individual use of seasonings. Small wedges of fresh lime may be thatpressed in the soup are a must. Also standard are small amounts of chopped shallots and coarsely chopped cabbage, marinated lightly in the sugar and salt. Even if only very sparingly used, Thais normally expect that the table has a bottle of fermented fish sauce, dark soy sauce and chili sauce. Start slowly and enjoy the wealth that do not use the sauces. You can use a little "more individual taste, but are not required.