CHIANG MAI CURRIED NOODLE AND CHICKEN SOUP (KAO SOI GAI)
Haw Muslim traders from the south of China probably brought this dish to Chiang Mai (in northern Thailand). This version is based on one in David Thompson's authoritative book, Thai Food, and is posted in response to a request in the Asian Forum. Thompson says, 'The best noodles to use are the somewhat flat egg noodles, about 1/2-centimetre (1/4-inch) wide. Deep fry a few of them in very hot, clean oil to use as a garnish, but be careful -- they splatter as they expand and become crisp.' He also says that beef can be used in place of chicken. Preparation and cooking times are guesses. Recipe #269411 is supposed to be a nice complement to this.
Provided by Leggy Peggy
Categories Thai
Time 1h
Yield 2 serving(s)
Number Of Ingredients 17
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.
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Md Sirag ok
[email protected]Okay, but not great.
Michael Conway
[email protected]Would not make it again.
msi msi
[email protected]Chicken was a bit dry.
Aarati Bishokarma
[email protected]Not as flavorful as I expected.
ghabash ghabash
[email protected]A bit too spicy for me.
Dekeba “Deriba” Adugna
[email protected]Great recipe!
n.t.s. nepal
[email protected]Love the flavors!
Akhtar munir official
[email protected]Easy to make!
Satenig Aghboshian
[email protected]Delicious!
J. Veda Jones
[email protected]This soup was okay. The flavors were not as complex as I expected and the chicken was a bit dry. I would not make it again.
Gmajom Patrick Mbalula
[email protected]This soup was a bit too spicy for me, but I still enjoyed it. The flavors were really good and the chicken was very tender. I would make it again, but I would use less curry paste next time.
Dhanjeet Kumar
[email protected]I made this soup for a party and it was a hit! Everyone loved it. The soup was flavorful and the chicken was cooked perfectly. I will definitely be making this again.
Jenny Dari
[email protected]This is my new favorite soup! It's so easy to make and the flavors are incredible. I love the creamy coconut broth and the tender chicken. I've already made it twice and I can't wait to make it again.
SB Kshetri
[email protected]This soup was amazing! The flavors were so rich and the chicken was fall-off-the-bone tender. I loved the combination of the coconut milk and the curry paste. I will definitely be making this again.
Joshua Ghost StarBoy
[email protected]Just made this soup and it was delicious! The flavors were really complex and the chicken was so tender. I used a mix of red and yellow curry paste, and it gave the soup a beautiful color. I also added some extra vegetables, like carrots and bell pep