Northern Thai Khao Soi Moo

I really enjoy the noodle curry “Khao Soi” from Northern Thailand. However, it’s quite rare to find this dish in Thai restaurants here. This is actually surprising, as the fact that the curry can be prepared very mild should appeal to the average European palate and the fear of spiciness of many people here. Perhaps it’s the rather unusual concept of eating curry with noodles that limits its popularity in Europe.

However, the dish is very popular in Thailand and is now widespread throughout the country, not just in the north. It’s often served with chicken, but I’ve tried a version with pork. Here’s my recipe for “Khao Soi Moo” ( ข้าวซอยหมู ). Instead of frying the noodles in oil, you can also prepare them - with slight modifications - in the air fryer.

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Preparation

First, add about a quarter of the oil to a wok and sear the pork shoulder from all sides. Once the meat starts to change color, add the Khao Soi curry paste and continue frying both together.

When the meat is well browned and the curry paste is releasing its aroma, deglaze with the coconut milk and chicken stock. If you don’t have stock on hand, add some water along with the appropriate amount of chicken broth powder.

Let the curry come to a boil briefly, then reduce the heat and let it simmer. After a few minutes, add the fish sauce and palm sugar and let everything simmer together for about half an hour.

In the meantime, cook the noodles according to package instructions, then place them in a colander and dry them very well. About a third of the noodles remain in the colander, the rest will be fried.

For frying, heat the remaining oil in a small pot and fry the noodles in portions once it’s hot. Turn them occasionally until the noodles are browned and crispy on both sides. Place the noodles on a piece of kitchen paper to absorb the oil.

Now also peel and finely slice the shallot. Then cut the yardlong bean into bite-sized pieces, pick the cilantro leaves from their stems, and quarter the lime. Also cut the pickled mustard greens into small pieces and portion them.

Finally, distribute the cooked noodles from the colander into soup bowls and add the curry on top. Garnish each bowl with a portion of fried noodles, shallot, yardlong bean, cilantro leaves, and pickled mustard greens. Serve the Khao Soi Mhu immediately while steaming hot and serve the lime wedges on the side for additional seasoning.

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