Chiang Mai Khao Soi Noodles Recipes

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.

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.

Steps:

• Pre-heat oven to 200°C.
• To make the paste:.
• Roast the chillies, shallots, garlic, turmeric and ginger until softened. Remove from oven. When cool enough to handle, peel the shallots and garlic. Then pound the roasted ingredients together (using a mortar and pestle) until smooth.
• To make the soup:.
• Simmer the coconut cream until it is thick and beginning to separate. Then add the paste and fry until fragrant, about 5 minutes.
• Add the chicken, reduce the heat and simmer for several minutes.
• Add the palm sugar, the two soy sauces and finally the stock. Stir well and then keep simmering until the chicken is cooked, about 20 minutes.
• While soup is simmering, fry one-quarter of the egg noodles in hot oil, drain.
• Check the seasoning: the soup should taste salty and slightly sweet from the coconut cream.
• Blanch three-quarters of the egg noodles in boiling water, drain.
• Put blanched noodles in a bowl, pour over the soup and add garnishes.
• Can also serve with sliced red shallots. wedges of lime, pickled mustard greens and Recipe #269411.

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.

Steps:

• PREPARATION:.
• COOKED NOODLES-Place fully cooked noodles (from one 16 oz package) into boiling water and cook for a few minutes (do not overcook), drain (under cool water) and keep moist, separate the noodles so they do not clump up, set aside.
• CRISPY NOODLES (if you are substituting already store bought fried noodles, skip this step)- Heat 1 cup of oil in a deep pot, place some of the noodles (from the second 8 oz package) into a small round strainer creating a birds nest shape, add the noodles (with the strainer) into the hot oil and ladle over hot oil until the noodles appear golden brown and crispy (do not over cook), remove to a plate lined with paper towels to absorb some of the oil, do the same to make a total of 4 birds nests, set aside.
• PRESERVED VEGETABLES- Place the mustard greens (other preserved vegetables, like Kimshi) into a bowl, add some water and rinse briefly to remove some of the hot spices, then into a microwave for about 45 seconds, set aside.
• CILENTRO LEAVES- Remove the leaves from the stems, chop a little and place in a bowl of cold water and rinse to remove any sand, set aside.
• LIME SLICES- Cut one lime into circular shapes, set aside.
• SHALLOTS- Remove the paper like skin and then slice into thin round/oval shapes, set aside.
• COOKING INSTRUCTIONS:.
• In a big soup pot add 2 tablespoons of oil, then add the 2 tablespoons Thai red curry paste , turmeric, ground coriander (or ground cardamom seeds/curry powder), stir briefly to release the flavors.
• Next add the chicken stock, coconut milk, chopped anchovies (or fish sauce), sugar and stir, bring to a low simmer.
• Taste and adjust as needed by adding more Thai curry paste to taste, lime juice (optional) and Bijol food coloring (optional) if desired.
• Next add the chicken pieces and simmer for about 15 minutes, until the pieces of chicken are cooked.
• In 4 individual bowls, add some of the cooked noodles and then ladle in some of the coconut soup mixture along with the chicken pieces.
• In the center of the bowl add the cilantro and preserved vegetables, then some shallots around the sides of the bowl.
• Next on top (and to one side) add one fried crispy noodle birds nest or if using already bought crispy noodles place all around the inside of each individual bowl.
• Place a lime slice wedged into the rim of the bowl (have extras as desired for guests).
• Enjoy!
• NOTES:.
• 1) The original recipe (and now modified to my taste) was from the book "Marion: Recipes and stories from a hungry cook," by Marion Grasby, based in Australia.
• 2) I was not very successful in making a rounded and somewhat deep birds nest -- but resulted in one that was just noodles bunched together. So perhaps you will have better success in making a better birds nest -- .
• 3) You can also add a pinch of Bijol (brand name, optional) food coloring to enhance the color of the coconut soup.

Steps:

• Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes.
• Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth. You've just made khao soi paste!
• Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.
• Meanwhile, cook noodles according to package directions.
• Add chicken, 3 tablespoons fish sauce, and sugar to soup. Season with salt and/or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.