Kao Soi

Noodles with pork in red curry broth. This curry noodle soup is a speciality of the Laotian northern region of Luang Namtha and is similar to a dish of the same name from northern Thailand. It is widely believed, however, that Kao Soi originated in Myanmar. This version combines coconut milk with a light pork stock, creating a delicious, subtle broth. The steaming liquid is poured over raw vegetables, and it is completed with tender rice noodles and bits of sweet pork. If preparing the dish with Laotian Kore, omit the optional Indian curry powder in that recipe, as it is added here

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Ingredients

1 lb (450 g) boned pork shoulder		1 3/4 pints (1 litre) thick coconut milk
60 g (2 oz) fresh root ginger		8 kaffir lime leaves, bruised
6 spring onions, 4 of them crushed and 2 thinly sliced diagonally		1 lb (450 g) fresh, thin, round rice noodles, or 8 oz (225 g) dried rice sticks, soaked in water until pliable
2 tbsp fish sauce, or to taste		5-6 oz (150–175 g) Chinese leaf, cut into 1/8 in (3 mm) julienne
2 tbsp vegetable oil		1 bunch of watercress, large stalks discarded
5 tbsp Laotian Kore or store-bought Thai red curry paste		3 1/2 oz (100 g) beansprouts
1 tbsp Indian curry powder		Scant 1 oz (25 g) mint leaves, torn
1 tsp shrimp paste		Scant 1 oz (25 g) coriander leaves, torn
1 tbsp palm sugar		1 lime, quartered
8 oz (225 g) coarsely minced pork

directions

Total:

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1
Bring 1.5 litres (2 3/4 pints) water to the boil and add the pork shoulder, ginger, crushed spring onions and 2 tbsp fish sauce. Reduce the heat and simmer, partly covered, for about 1 1/2 hours or until the liquid has reduced by half. Transfer the pork to a cutting board to cool, then slice thinly and cover with cling film. Set the broth aside.
2
In another pot, heat the oil over a moderately high heat and stir-fry the curry paste for 2 minutes or until just golden and fragrant. Add the curry powder, shrimp paste (breaking it up) and palm sugar, and stir-fy for about 1 minute or until fragrant. Add the minced pork and cook, stirring to break it up, for about 7 minutes or until just golden. Reduce the heat and add the coconut milk, pork broth and kaffir lime leaves. Adjust seasoning with fish sauce. Cover and simmer for 30 minutes.
3
Bring a pot of water to the boil. If the fresh rice noodles are cold, heat in the boiling water for 5 seconds; if they are at room temperature, skip this step. If using rehydrated rice sticks, cook them for 3 minutes. Drain.
4
Divide the noodles among 4 large Asian-style soup bowls and top with Chinese leaf, watercress, beansprouts and sliced pork shoulder. Bring the spicy coconut broth to the boil, then ladle into the bowls. Garnish with mint and coriander, squeeze a lime wedge over each serving and serve hot.

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Kao Soi

Ingredients

directions