Khao Soi - Northern Thai Noodle Soup

This soup can only be found in the northern part of Thailand. They take great pride in making this spicy regional dish and debates often occur based on whose Khao Soi is the best. Every time my daughter and I went to the Tapae Gate Market we visited the same lady who had wooden stools that looked like they belonged in a kindergarten class. She'd served us her specialty with such kindness and pride that the uncomfortable stools and the corner of concrete and pavement disappeared. Her soup hit all the right notes and kept us slurping til the last drop. With red curry splatters on our clothes and face, we would leave filled and satisfied.

These are the ingredients I like to use. Aroy-D coconut milk is always good quality and has tons of cream in it giving your curries and soups richness. The curry pastes shown are the best options in my city. I've tried others and have often been disappointed, especially a Thai Kitchen in a small jar. Don't do it, it doesn't have the concentrated flavours and is disappointing. There are some I have tried in small "cat food like" cans and they have actually been quite good. This recipe calls for a lot of paste and therefore the paste can make or break the dish.

I use skinless, boneless chicken breasts when I make this but there is no reason why you couldn't use dark meat or fried firm tofu. You could even try silken tofu and add it after the broth is made.