More about this Thai noodle soup
There are countless soups in existence from North to South, Thailand has a dazzling array of textures, colours and flavours on offer. This curry based soup is called Khao Soi and is a Northern style, originating in the Yunnan region of China. It features a curry paste base that is mixed with coconut milk to create the broth.
The soup can be served with rice or egg noodles, so feel free to use your own choice. In Myanmar there is a version which crispy and soft egg noodles, and in Thailand 'cut noodles' expertly shaved from a large block of dough are sliced straight into boiling water. For my recipe, I use egg noodles.
As you'd expect, Thai soups can feature so many flavours. My version features salmon, I like to to pan fry it before adding to the broth, that way you'll get a lightly crisp outer and creamy, soft inside. Perfection! You can also poach it in the broth too, if that sounds more appealing.
The soup can be garnished with many toppings, I like to add some greenery, like an Asian leafy veg or brocollini, some tangy tomatoes and fragrant cilantro. I also like a generous sprinkling of crispy shallots at the end to tip it over the edge of greatness!