Khao Soi--Chiang Mai Noodle Soup

[demigodh]

Does anyone know where I can find Khao Soi? It's a noodle soup that' is found in Northern Thailand, specifically Chiang Mai. I will travel far and wide to find it though a trip back to Thailand might be a bit out of the range. Anyone with the scoop please post.

**While we're at it if anyone knows where I can get some good Thai (again specifically Chiang Mai) sausage, that would be sweet as well. Thanks.

[demigodh]

Another Thai restaurant to throw into the mix is called River Spice at Frankford and the Tollroad. They have some very authentic food including Khao Soi and a sour fish soup that I can't remember the name of but definitely brought me back to the flavors of Thailand. Located right next to Jason's deli.

[air]

Khao Soi used to be on the menu at Andaman, but you have to call them for a special order. Ask for Aachava and actually, if you have any other more authentic items you want, they'd probably give it a shot.

Lewisvillehounder set up a lunch where we picked out some items from Jitlada Thai in L.A.and this was the end result, and we did ask for khao soi. We really need to do a meal like this again.
http://www.madewithair.com/?p=431

[pgwiz1]

OMG...that looks so good! Where did they find such awesome prawns in Dallas? I WANT! If you all end up organizing another outing, keep me inthe loop! Lewisvillehounder has my info...
Thai is my weakness....I sometimes wish I were Thai ;), cause all I can say is, I have not been able to make good thai food (which I am surprised by, since I am Indian and can whip up Indian curries in my sleep).

[LewisvilleHounder]

Looks like your closest bet is Royal Thai. T7 Chiangmai Noodles (Kaow Soy).

http://www.royalthaitexas.com/menu.html

I would also call Bangkok Orchid in Irving. I believe one of the dishes on their menu is indeed Khao Soi, although not specifically called that.

http://www.bangkokorchidtx.com/aboutus.html

I know that Banana Leaf in N. Dallas makes a decent version (not as good as Andaman).

http://www.thaibananaleaf.com/menu.html

Thai Ocha in Lewisville and Denton both have it. I believe the one in Denton to be much better if you are heading up that way.

http://www.thaiochadenton.com/menu-noodlesoups.htm

If you are trying to replicate Thai curries try out "The Best of Regional Thai Cuisine" by Chat Mingkwan. I have replicated many of the Thai dishes with much success. Key ingredients are palm sugar and fish sauce. Americans like their Thai food more sweet and Thai's more salty. Also forget the notion of frying onions as a base to your curries, that is not needed in Thai curries. Coconut milk, galangal, and lemon grass are also key ingredients. I would suggest growing the galangal and lemon grass yourself. Galangal was a bit hard to find but I found it this past season at North Haven. Good luck!

http://www.amazon.com/Best-Regional-T...

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Royal Thai
5500 Greenville Ave Ste 608, Dallas, TX 75206

[amokscience]

You can get galangal and lemongrass of varying freshness at Super H Mart and 99 Ranch. Haven't seen kaffir limes or leaves though.

[LewisvilleHounder]

The galangal and lemon grass at Super H Mart is about 3 times the price of Vietnam Plaza not more than a mile or two away on Josey. If I am getting items to make Korean dishes Super H Mart is fine but Thai and Vietnamese it is better off searching for a Vietnamese store. You are also right amok, the freshness is sketchy also.

[Carrollton Foodie]

Carrollton Plaza Supermarket, a primarily Vietnamese market at the southeast corner of Josey Lane and Frankford Road in Carrollton, often, although not always, has kaffir lime leaves.

[pgwiz1]

I'll have to pick up the book. My hardest challenge has been the rice noodles. I have now tried to make Pad Kee Mao about 3 times now, and I just can't get the texture of the noodles right. They are usually just very chewy. I have tried soaking them for a full hour to sometimes 1.5 hours, and still the same....

Galangal is probably the only thing I skip and use ginger, cause the glangal goes bad so quickly.... like ginger, do you know if i can free the peeled glangal for use later? I'll have to try growing lemongrass next year. My thai basil plant is growing like crazy! Too bad can't find holy basil to grow...

[LewisvilleHounder]

Here is a piece that Epicurious did in 2005 on Sripraphai in Queens. They included the Pad Kee Mao recipe too

http://www.epicurious.com/recipes/food/views/Drunken-Noodles-232698

I would imagine with your knowledge of Indian cuisine you would know to get only dry ginger/galangal, not meant to be snarky. Never get one that is wet.

Here is some tips for storing ginger/galangal. I would say galangal should last even longer since it has less water content and is more fiberous.

http://www.finecooking.com/articles/storing-ginger.aspx

Another tip that I learned from the show Rude Boy Food is peel ginger with a spoon as you get less waste and it is actually easier than a vegetable peeler. I will have to get you the exact episode. Galangal is a different story as it is almost too tough to cut with a knife.

http://uktv.co.uk/food/homepage/sid/8091

[pgwiz1]

Yep, dry ginger only. Selection of galangal is usually pretty limited at the garland asian stores, and that has been the pain problem. They were all wet, and even tho I try to dry them when I get home to store them, it still gets moldey in like a week...need to venture out to super H at some point. With Ginger, I peel and freeze, and then grate it frozen on a microplane grater (works amazing IMO). I'll have to try that with galangal too...might make it easier to get past all the fiber.

Will check out the epicurious' recipe.

[cookingblue22]

pgwiz1...are you using 'fresh' rice noodles, available at most of the local asian markets. If not, give that a try! No soaking involved. Microwave them for about one minute, then seperate them before cooking the pad kee mow. High heat in the wok helps also!

[pgwiz1]

Will give that a shot! I have not used the fresh rice noodles, because I can't always tell if I am buying the right thing or not... Would they come in the wide noodle size or in sheets that I then need to cut? Usually what part of the store would I find this in? Is it pre-packaged or bulk? Sorry for all the questions....I just don't wanna come home with someone that wasn't rice noodles :)

[LewisvilleHounder]

pgwiz,

Also ask what is the name on the package of the noodles (actual name of the typ of noodle) and what specific brand/s of noodles.

You can cross off Thai Ocha....mediocre place and the Khao Soi was not that great, eventhough ti is listed as a specialty. Nice staff but the food did not have the clean fresh flavors like Andaman has.

[amokscience]

I'd like to know what 'good' Kha Soi tastes like (seriously) since I liked the one at Thai Ocha. I like soup noodles and the Thai bowls seem pretty limited around here. The random mixes I make at home are usually more interesting. Guess I'll have one more thing to hunt around for!

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Thai Ocha
1509 Malone St, Denton, TX 76201

[LewisvilleHounder]

Call up Achava (chef/owner) at Andaman and ask him to make it specially for you. It used to be on his menu. Andaman's dish I thought had more complexity than Thai Ocha's version. In otherwords I think he made his sauce from scratch were as Thai Ocha might use a canned, not sure. I just know the presentation and the flavors were much more pronounced at Andaman..

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Thai Ocha
1509 Malone St, Denton, TX 76201