If you hit someone, say a vacation in Thailand, it needs doing no time for talking to the great food that need to try a "to." For the adventurous traveler who wants to experience more than just the beaches in the south or the mega-metropolis of Bangkok, is the choice of Chiang Mai in the northern mountains and the "must try" Eating Khao Soy.

Each region has local specialty dishes, but if you say that you speak of Khao Soy Chiang Mai andthe ancient Lanna Kingdom. It is not surprising that these noodles and curry soup the most delicious meals for your stay in Thailand can. What is surprising is that it is usually the least expensive dishes on the menu.

I remember a travel writer, the shell in response to Thailand fettuccine Alfredo, but I think it as the world's Chicken Noodle Soup. It is rich and creamy, but not at all heavy, spicy but not hot. The soft texture of flat egg noodles and stewed chickenis contrasted by the crunchy fried noodles and crunchy vegetables garnish the top. The pale orange / yellow color from the curry base is gratifying, and the addition of spices may give a slightly acidic bite some standard or salty or sour as preferred.

Khao soy was invented hundreds of years ago, when Chiang was May, a prosperous city, well positioned to provide an interface for the trade. The noodles came with mule caravans of traders from Yunnan, China in the north. Curry is assumed thathave come from India and Burma in the west. Limes, shallots, lightly pickled cabbage, coconut milk and the wealth of talent, wonderfully balanced flavors were the local additions. The descendants of Yunnan dealers are still some of the best in Chiang Mai, Khao Soi (especially on the small streets near the mosque and Ban Haw on the Ping river next to Wat Faham), but it is also available in almost every other restaurant in a town of a ThaiMenu.

How was any food that for centuries there are many variations in the preparation and closely guarded family secret recipes. Some can be complicated, but those who are always the taste of the best for me is the simple and quick home cooking prepared dishes. The ingredients are simple, it is the proportions that are subject to confidentiality. In all the methods of cooking, Chicken cut into appropriate sized pieces will be in enough water to make a good stock. In a separate pot, freshwide egg noodles cooked for a very short time, drained and placed in a bowl. A thin noodle was fried crispy and put aside for garnish.

The soup starts with a prepared red curry paste, the heat in a pan until the mixture starts to separate and is heated to scented. As the pan heats, is thrown in and chopped garlic sauteed in the oil from the curry paste. When the garlic is cooked until soft, add coconut milk and stirred until the spices are fully resolved. Since the coconut milkis fully heated, pour in the stock from the boiled chicken to thin the soup to desired consistency. At this point you can serve or keep anything that is needed at a temperature up to it. When you are done, pour enough of the hot soup, cover the noodles in a bowl and add chicken pieces for a small portion. Garnish the top with the crispy noodles.

If you are faithful to the original, there is need condiments for personal use. Small wedges of fresh lime, may be pressed intothe soup is a must. Also standard are small amounts of coarsely chopped shallots and small pieces of coal that is light in sugar and salt have been brought. Although used sparingly, Thais in general expect that the table to have a bottle of fermented fish sauce, soy sauce and chili sauce. Start slowly and enjoy the wealth that do not use more than one of the sauces. You can add a little more personal taste, but they are not in use.