Khao Soi Kai - a photo on Flickriver

Khao Soi Kai

            Khao Soi Kai
-northern thai mild curry noodle soup made with the secret curry paste recipe and coconut milk, served with house pickles mustard greens

I was craving a noodle soup; I do not know why. Indeed, this curry was excellent: mild in flavor and the level of heat, it tasted rich and showcased many layers of flavor. A number of not quite condiments, but rather flavor enhancers were served on the side - it is approach quite a few Asian cuisines happen to showcase. I tuned this bowl to a higher level of heat by adding fermented chillies and used all of the pickled mustard greens on the satellite plate - indeed, it was a welcome addition. Pickled mustard greens brought not only a touch of bitterness to the bowl naturally sweetened by light coconut milk, but also a touch of brine; also, bitter flavors were distinct from the heat of the fermented chillies. Small lime - perhaps not quite of the kaffir variety, but most likely a baby key lime tied all flavors together. There was generous, perhaps to a certain fault, crunchy element - fried wonton strips, which I deliberately reduced to a minimum; truth be told - I may have rushed to do so. 
Was it the greatest bowl of noodles or the most memorable Thai curry I have ever had? Unlikely, but, just like the most dishes out of the Pok Pok kitchen,  it was very-very good.
   

Taken on: July 11, 2014

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Camera: Nikon D800, f/1.4, 1/160 sec, 24mm, ISO 6400 (more info) (hide info)

Camera:	Nikon D800
Lens:	24.0 mm f/1.4
Aperture:	f/1.4
Exposure Time:	0.006 sec (1/160)
Focal Length:	24mm
ISO:	6400
Exposure Bias:	+2/3 EV
Flash:	Off, Did not fire
Exposure Program:	Aperture-priority AE
Exposure Mode:	Auto
Metering Mode:	Multi-segment
White Balance:	Manual
Gain Control:	High gain up
Saturation:	High
Sharpness:	Hard
Color Space:	Uncalibrated
Software:	Adobe Photoshop CC (Macintosh)
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