Recipe by Sandi (From CA)
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.
Top Review by malloryll
I subbed yellow curry paste for the red curry paste, used Madras red curry instead of turmeric, added bamboo shoots, and garnished it with the noodle nest and chives, plus plenty of Sriracha hot sauce. It was INCREDIBLE.
- 29.58 ml vegetable oil
- 14.79 ml finely chopped garlic
- 29.58 ml red curry paste or 29.58 ml panang curry paste
- 340.19 g boneless chicken, cut in big bite-sized chunks or 340.19 g boneless beef such as tri-tip steak or 340.19 g flank steak, thinly sliced crosswise into 2-inch strips
- 473.18 ml unsweetened coconut milk
- 414.03 ml chicken broth
- 9.85 ml ground turmeric or 9.85 ml curry powder
- 9.85 ml dark soy sauce or 29.58 ml soy sauce
- 4.92 ml sugar
- 4.92 ml salt
- 29.58 ml freshly squeezed lime juice
- 453.59 g fresh Chinese noodles or 226.79 g dried chinese noodles or 226.79 g angel hair pasta or 226.79 g spaghetti
- 78.07 ml coarsely chopped shallot
- 78.07 ml coarsely chopped fresh cilantro
- 78.07 ml thinly sliced green onion
Directions See How It's Made
- 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.