Chiang Mai Curried Noodle and Chicken Soup (Kao Soi Gai)
Ready In: 1 hr
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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