Best 3 Chiang Mai Curry Noodles Recipes
**Chiang Mai Curry Noodles: A Symphony of Flavors from Northern Thailand**
Originating from the vibrant city of Chiang Mai in Northern Thailand, Chiang Mai Curry Noodles is a culinary delight that tantalizes taste buds with its harmonious blend of flavors and textures. This delectable dish showcases soft and chewy rice noodles immersed in a rich and aromatic broth, infused with the warmth of red curry paste, coconut milk, and a symphony of spices. Tender chicken or pork, along with an array of crisp vegetables, add delightful layers of texture and flavor. Chiang Mai Curry Noodles is often served with a garnish of fresh herbs, such as cilantro, basil, and mint, which provide a vibrant pop of color and a burst of aromatic freshness. This authentic recipe offers step-by-step instructions, ensuring you can recreate this Northern Thai specialty in the comfort of your own kitchen. Additionally, it includes variations for vegetarians, allowing everyone to savor the delectable flavors of Chiang Mai Curry Noodles.
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 CURRY NOODLES
From Quick&Easy Thai by Nancie McDermott. Can use angel hair pasta or spaghetti in place of Chinese style egg noodles if you cannot find them.
Provided by hannahactually
Categories Thai
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- heat oil in medium saucepan over medium heat, and then add garlic. toss well and add red curry paste, mashing and stirring to soften it in the oil, about 1 minute add chicken and cook 1-2 min, tossing now and then to brown it evenly and mix it with curry paste. add coconut milk, chicken broth, turmeric or curry powder, soy sauce, sugar, and salt and stir well. bring to gentle boil and adjust heat to maintain lively simmer. cook about 10 min, until meat is cooked through. stir in lime juice, remove from heat, and cover to keep curry warm.
- cook noodles in large pot of rapidly boiling water, until tender but still firm, as little as 2 minutes for fresh chinese noodles. drain, rinse well in cold water, drain again, and divide the noodles among individual serving bowls. ladle on hot curry and sprinkle each serving bowl with shallots, cilantro, and green onions. serve hot.
CHIANG MAI CURRY NOODLES
Yield 4
Number Of Ingredients 16
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.
Tips:
- Use the right noodles: Khao soi noodles are a key ingredient in this dish, but they can be difficult to find outside of Thailand. If you can't find khao soi noodles, you can use wide rice noodles or ramen noodles as a substitute.
- Make sure your curry paste is flavorful: The curry paste is the heart of this dish, so it's important to make sure it's flavorful. If you're using a store-bought curry paste, be sure to taste it before you add it to the soup. You may want to add some additional spices, such as chili powder, cumin, or coriander, to taste.
- Don't be afraid to add vegetables: This dish is a great way to get your daily dose of vegetables. Feel free to add any vegetables that you like, such as carrots, broccoli, or bok choy.
- Serve with your favorite toppings: Chiang Mai curry noodles are traditionally served with a variety of toppings, such as crispy shallots, cilantro, and lime wedges. You can also add other toppings, such as peanuts, hard-boiled eggs, or bean sprouts.
Conclusion:
Chiang Mai curry noodles are a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavorful curry, tender noodles, and fresh vegetables makes this dish a winner. So next time you're looking for a new noodle dish to try, be sure to give Chiang Mai curry noodles a try.
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