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Two curries, one night, and the crown of crispy noodles that makes Khao Soi worth a flight to Chiang Mai. You'll braise chicken thighs in coconut curry broth, then build a jungle curry with pork loin, Thai eggplant and a broth that bites back. Chef-owner Kathryn Joel is in the room, teaching you to balance the spice by taste rather than recipe. Bring a container — you'll want the leftovers.