This Northern Thai Curry, with Burmese influences, is a popular Chiang Mai street food. Most Asian curries are served with rice, but Khao Soi is served over egg noodles (the Burmese Ohn No Khao Swè is also served with noodles). Chad came home from work to see me rolling sheets of dough through the pasta machine. He was a little confused at first, since I had told him we were having curry the day before, but definitely warmed up to it after tasting the homemade egg noodles coated in the slightly spicy coconut curry broth.
The flavor of this curry is still amazing (maybe even better) the next day. The sauce thickens up a bit in the refrigerator (these photos were actually taken with the leftovers), but it thins out nicely after reheating. I added 3 tablespoons of red curry paste and it was the perfect amount for me. If you enjoy a lot of heat, add closer to 6 tablespoons. Next time, I also plan on adding more of the garnishes.