Chiang Mai Curried Noodle and Chicken Soup (Kao Soi Gai)
photo by Rinshinomori
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
2
ingredients
-
Paste
- 3 dried long red chilies, deseeded, soaked and drained
- 4 red shallots, unpeeled
- 3 garlic cloves, unpeeled
- 1 tablespoon fresh turmeric, peeled and chopped
- 2 tablespoons fresh ginger, peeled and chopped
- 2 sprigs fresh coriander, roots scraped and chopped
- 1 teaspoon coriander seed, roasted and ground
- 1 pinch salt
-
Soup
- 4 tablespoons coconut cream
- 1 chicken leg, quartered (100 grams or 3 ounces)
- 1 tablespoon palm sugar
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 2 cups stock (or water)
- 75 g fresh egg noodles (recipe says 1 handful)
-
Garnish
- 1 tablespoon green onion, chopped
- 1 tablespoon fresh coriander leaves, chopped
directions
- 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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Reviews
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This is simply the best! I just love this soup. It is somewhat similar to very good quality Japanese curry udon, but with more heat. It really does not take a long time to roast the aromatics, more like 12 minutes since you don't want to burn the garlic or they get hard - you just want the garlic soft enough to use the mortar and pestle to grind with other ingredients. I also used the gyoza wrappers for the noodles and cut that into 1/4 inch pieces. 2/3 of the pieces were boiled very quickly in hot water and drained. Washed well in cold water for 3-4 minutes just like udon - this prevents the noodles from becoming gooey and holds up better with tooth feel ie al dente. The other 1/3 of the pieces were quickly fried much like making Chinese chicken salad. I also used one roasted Japanese eggplant in the soup and I really liked this addition a lot. This will be a regular soup in my household. Thank you Leggy Peggy for posting this fabulous soup.
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I finally got around to making this soup and I am glad I did! I doubled the recipe and used won ton wraps cut into 1/4" noodles instead of the egg noodles. We all adored this soup. It's easy to prepare and has a most perfect balance of flavours. I loved the method of roasting and smashing in a mortar and pestle the aromatics of this dish, it created a smooth and well combined flavour. I definitely recommend adding the crispy fried noodles at the end as well as a slice of lime. Thanks for posting this recipe Leggy Peggy, it rocks!!
Tweaks
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I finally got around to making this soup and I am glad I did! I doubled the recipe and used won ton wraps cut into 1/4" noodles instead of the egg noodles. We all adored this soup. It's easy to prepare and has a most perfect balance of flavours. I loved the method of roasting and smashing in a mortar and pestle the aromatics of this dish, it created a smooth and well combined flavour. I definitely recommend adding the crispy fried noodles at the end as well as a slice of lime. Thanks for posting this recipe Leggy Peggy, it rocks!!
RECIPE SUBMITTED BY
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