Kao Soi (Chiang Mai Curry Noodles)


  • 4 ounces of fresh ba mee
  • 1 tablespoon chopped garlic
  • 1 tablespoon red curry paste
  • 1/2 cup of coconut milk
  • 4 ounces of ground pork
  • 1 cup of stock
  • 1 tablespoon phom kari
  • X pinch of turmeric powder
  • 2 tablespoons of fish sauce
  • pinch of sugar
  • teaspoon lime juice
  1. Bring a pan of water to a rolling boil, then place the ba mee in a wire basket or strainer and dip the noodles in the water for a few  seconds (no more), and then drain them and transfer them to the serving plate.
  2. In a wok, heat the coconut milk and then stir in the curry paste until the aroma is brought out and a thin film of oil seperates out, then add the garlic and stir fry for about 30 seconds. Add the remaining ingredients except the pork, and stir until the sauce thickens slightly. Add the pork and continue to stir until the meat is cooked through. Pour the sauce over the noodles.
  3. Garnish with spring onions, sliced shallots, pickled cabbage (phak kaat dong) and lime wedges.


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