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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Aden Bowman
[email protected]I would definitely make this soup again.
Moiz Mughal
[email protected]This soup is a bit too spicy for me, but I still enjoyed it.
mdtaybur rahman
[email protected]I love the crispy noodles in this soup. They add a nice texture.
Verdict Berton
[email protected]This soup is a great way to warm up on a cold day.
Ssempuuma Joseph
[email protected]I've made this soup several times and it's always a hit with my family and friends.
Meron Eshetie
[email protected]This soup is a bit time-consuming to make, but it's worth the effort.
Amina Mumuni
[email protected]I'm not a big fan of coconut milk, but I still liked this soup. The flavors are very well-balanced.
R2k R2k
[email protected]This soup is very easy to make and it's a great way to use up leftover chicken.
Anna Mombo
[email protected]I had some trouble finding all of the ingredients for this recipe, but it was worth the effort. The soup is delicious!
Raju Boos
[email protected]This soup is a bit spicy for my taste, but I still enjoyed it. I would recommend using less chili paste if you don't like spicy food.
Bianca Joshua
[email protected]I followed the recipe exactly and the soup turned out great. I highly recommend this recipe.
Asadullah Khan
[email protected]This soup is so flavorful and comforting. It's perfect for a cold winter day.
Chanda Chanda
[email protected]I love the combination of textures in this dish. The crispy noodles add a nice contrast to the soft chicken and vegetables.
Ni Dd
[email protected]This soup is amazing! The flavors are so rich and complex, and the chicken is cooked perfectly. I will definitely be making this again.