CHIANG MAI CURRY NOODLES (KAO SOI)
In Northern Thailand, kao soi is a meal for one, served up in an enormous bowl and garnished with a playful tangle of crunchy egg noodles fried crisp for a contrast in texture to the tender noodles and smooth, sunny-colored sauce. The standard condiments include Chinese-style ground chilies in oil, chopped pickled cabbage and wedges of lime. *** To make crispy noodle nests, you'll need about ½ lb thin fresh egg noodles. Heat about 2 cups vegetable oil in a wok or small, deep skillet to about 375 F. Carefully add a handful of noodles, let it sizzle and brown a few seconds, turn gently with tongs, and transfer the "nest" to a platter to cool. Serve in individual soup bowls with chopsticks or forks for the noodles, and big spoons for the delicious curry sauce. Recipe courtesy of Nancie McDermott.
Provided by Sandi From CA
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste.
- Add the coconut milk, chicken broth, turmeric, soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes until meat is cooked through.
- Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.
- Cook the noodles in a large pot of rapidly boiling water until tender but still firm, as little as 2 minutes for fresh noodles and 7 minutes or more for dried. Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls. Ladle on hot curry, and sprinkle each serving with the shallots, cilantro and green onions. Serve hot and garnish with crunchy noodle nests as noted in description if using.
CHIANG MAI CURRIED NOODLES (KHAO SOI GAI)
This creamy, tangy curry from northern Thailand, with coconut milk and juicy chicken thighs, is topped with pickled shallots and crispy noodles
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 18
Steps:
- First, make the pickled chilli & shallots: Put the chilli and shallots in a small bowl and pour the vinegar over. Add some salt and let it sit to pickle while you make the curry.
- In a large saucepan, heat the 1 tbsp vegetable oil. Add the curry paste and turn the heat down to medium. Cook for 5 mins, then add the curry powder and chilli flakes. Cook for 1 min more, then add the coconut milk, coconut cream, stock, fish sauce and lime juice. Bring to a simmer.
- Chop the chicken into pieces and add to the curry. Cook for 15 mins or until tender.
- Boil some water in a large saucepan for the noodles. Meanwhile, heat the vegetable oil in a small wok - it's ready when a small piece of bread sizzles when dropped in. Add 75g of the noodles to the wok in 4 batches until they bubble up and go crispy. Use a wire mesh ladle or slotted spoon to remove them and drain on kitchen paper.
- Boil the remaining noodles for 2-3 mins until al dente, then drain. Divide the noodles between 4 bowls. Pour the curry over each and top with coriander, beansprouts, some drained pickled chilli & shallots, spring onions and a drizzle of chilli oil. Top with the crisp noodles and devour while it's hot.
Nutrition Facts : Calories 780 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.6 milligram of sodium
CHIANG MAI (KHAO SOI) NOODLES
Make and share this Chiang Mai (Khao Soi) Noodles recipe from Food.com.
Provided by jordanpoling
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat a large saucepan and add oil.
- When oil hot, stir-fry garlic & shallots for 30 seconds.
- Add coconut milk, curry posder, red curry paste, and then the beef.
- Heat to boiling, then reduce to medium heat.
- Simmer for ~30 minutes.
- Add fish sauce, sugar, turmeric, and lime juice.
- Stir to combine all the ingredients and bring to a slow boil.
- Continue to cook for 10 minutes.
- In a medium saucepan, heat the water to rapid boiling.
- Stir in fresh noodles and cook for 1 minute in rapidly boiling water.
- Drain the noodles and place in a serving bowl.
- Pour curry mixture over the noodles and top with the green onion and the cilantro.
- Serve with the garnish ingredients arranged on the side.
Nutrition Facts : Calories 1183.5, Fat 101, SaturatedFat 61.4, Cholesterol 92, Sodium 2891.6, Carbohydrate 59.9, Fiber 2.9, Sugar 15, Protein 18.6
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