Northern Thai Noodle Khao Soy (Amporn)

Northern Thai Noodle Khao Soy (Amporn)

Product Name: Лапша рисово-пшеничная Кхао Сой, Northern Thai Noodle Khao Soy, Reis-Weizen-Nudeln Khao Soy, Nouilles de riz et de blé Khao Soy, Fideos de arroz y trigo Khao Soy, เส้นข้าวซอยแห้ง, макаронные изделия для Khao Soi

Synonyms: noodle for Khao Soy, noodle for Thai curry soup, Northern Thai noodle, eggless Khao Soi noodles.

Parts Used: whole wheat grain, whole rice grain, rice and wheat flour.

Nutritional Value of the Product: carbohydrates, proteins, dietary fiber, fats, B vitamins, vitamin E, manganese, magnesium, iron, phosphorus.

Main Beneficial Properties of the Product: source of energy, support for digestion, support for the nervous system, strengthening of bones and muscles, antioxidant action.

Beneficial for diseases: iron deficiency anemia, hypomagnesemia, chronic fatigue, B vitamin deficiency, digestive disorders, underweight.

Contraindicated for diseases: celiac disease, gluten intolerance, wheat allergy, obesity with excessive consumption, chronic renal failure.

Culinary Application: preparation of Northern Thai Khao Soi soup, serving in broths and curry soups, preparation of crispy fried noodles as a garnish, use in noodle salads.

Forms and Processing Products: dried noodles, fresh noodles, fried noodles (crispy noodles).

Geography of Use and Dietary Traditions

Khao Soy noodles are traditionally used in the northern regions of Thailand, especially in Chiang Mai and Lampang, as well as in northern areas of Laos and Burma (Shan State). This dish is considered a symbol of Northern Thai cuisine and is often referred to as "the soup with the soul of Lanna." Traditionally, Khao Soi is prepared based on coconut milk and curry paste, with chicken or beef added to the broth, and topped with crispy noodles, pickled mustard greens, fresh onions, lime, and cilantro. The dish combines Chinese and Burmese traditions of noodle soups with Thai spices and has become part of the cultural heritage of Northern Thailand. Today it is widespread throughout the country and beyond, but in Chiang Mai and Lampang, Khao Soi retains its status as a gastronomic symbol of the region.

Toxicity and Food Safety

The product is safe for moderate consumption; however, it contains gluten, making it contraindicated for people with celiac disease and gluten intolerance. Allergic reactions are possible in individuals with hypersensitivity to wheat. Anti-nutrients (phytates) in the flour composition are minimal and pose no risk with a balanced diet.

Product Composition: rice flour, wheat flour, water, salt.

Culinary Recipes with Northern Thai Noodle Khao Soy

Recipe 1. Classic Khao Soi with Chicken (Chiang Mai style)

Ingredients (for 4 servings):
— Northern Thai Noodle Khao Soy — 250 g.
— bone-in chicken thighs — 600 g.
— coconut milk — 400 ml.
— chicken broth — 600 ml.
— Khao Soi curry paste (Northern Thai, based on chilies, turmeric, coriander, garlic, ginger, and cardamom) — 3 tbsp.
— vegetable oil — 3 tbsp.
— soy sauce — 2 tbsp.
— fish sauce — 1 tbsp.
— palm sugar — 1 tsp.
— salt — to taste

For serving:
— pickled mustard greens — 100 g.
— red onion — 1 pc.
— lime — 2 pcs.
— fresh cilantro — 1 bunch
— chili oil or fried chili flakes — to taste

Preparation method:

• Preparing the noodles: Fry part of the noodles (about 1/5) in hot oil until golden and crispy. Boil the remaining noodles in salted water until al dente (3-4 minutes), rinse with cold water, and set aside.
• Frying the paste: Heat oil in a wok or deep skillet, add Khao Soi paste and fry for 1-2 minutes until fragrant.
• Adding chicken: Add chicken pieces and fry until golden brown.
• Forming the broth: Pour in half of the coconut milk and simmer for 5 minutes, then add chicken broth, soy sauce, fish sauce, sugar. Cook over medium heat for 20-25 minutes until chicken is tender.
• Finishing: Add the remaining coconut milk, taste — adjust with salt and sauces if necessary.
• Serving: Place noodles in a deep bowl, ladle broth with chicken on top, garnish with crispy noodles, add lime, pickled mustard greens, onion, cilantro, and chili oil.

Recipe 2. Khao Soi with Beef (Lampang variation)

Ingredients:
— Northern Thai Noodle Khao Soy — 250 g.
— beef (shoulder or brisket) — 500 g.
— coconut milk — 500 ml.
— beef broth — 700 ml.
— Khao Soi curry paste — 3-4 tbsp.
— ground turmeric — 1 tsp.
— cinnamon stick — 1 pc.
— star anise — 2 pcs.
— dark soy sauce — 2 tbsp.
— palm sugar — 1.5 tsp

Preparation method:

• Cut beef into large pieces, fry together with curry paste and spices (cinnamon, anise).
• Add half of the coconut milk, simmer until thickened.
• Pour in broth and simmer over low heat for 1.5-2 hours, until meat is tender.
• At the end, add the remaining coconut milk, soy sauce, sugar.
• Serve the same as in the classic recipe — with lime, pickled mustard greens, and crispy noodles.

Recipe 3. Vegetarian Khao Soi with Tofu and Vegetables

Ingredients:
— Northern Thai Noodle Khao Soy — 200 g.
— coconut milk — 400 ml.
— vegetable broth — 500 ml.
— firm tofu — 200 g.
— broccoli — 150 g.
— carrot — 100 g.
— Thai eggplant or zucchini — 100 g.
— yellow curry paste (vegetarian) — 2 tbsp.
— soy sauce — 2 tbsp.
— coconut oil — 2 tbsp.

Preparation method:

• Cut tofu into cubes and fry until golden brown.
• Warm curry paste in coconut oil, add half of the coconut milk, heat through.
• Pour in broth, add vegetables, cook for 10-12 minutes.
• Return tofu, add remaining coconut milk and soy sauce.
• Serve with noodles, garnish with herbs, chili, and crispy noodles.

Recipe 4. Burmese Variation (Ohn No Khao Swe)

This version is popular in Myanmar and features a simpler composition.

Ingredients:
— Northern Thai Noodle Khao Soy — 200 g.
— chicken — 400 g.
— chicken broth — 600 ml.
— chickpea flour (or lentil flour) — 3 tbsp.
— turmeric — 1 tsp.
— coconut milk — 300 ml.
— onion — 2 pcs.
— garlic — 4 cloves
— ginger — 30 g.
— fish sauce — 2 tbsp.

Preparation method:

• Chop onion, garlic, and ginger, fry until golden.
• Add turmeric and chicken, fry.
• Pour in broth and cook until chicken is done.
• Mix chickpea flour with coconut milk, pour into the soup and cook for another 5-7 minutes until slightly thickened.
• Serve with noodles, herbs, and lime.

Culinary Details and Nuances:

• Noodles for Khao Soi are always divided into two parts: one is boiled, the other is fried for garnish.
• The authentic taste depends on the correct Khao Soi paste, which includes not only chilies and turmeric but also spices of Indian origin (cardamom, cinnamon, anise).
• The soup is always served with lime, pickled mustard greens, and onion — these are mandatory "garnish accessories."
• For depth of flavor, you can use a mixture of broth and coconut milk, not just coconut milk.
• The crispy noodles should be very thin, fried quickly to remain golden and not bitter.