Chiang Mai Curried Noodle and Chicken Soup (Kao Soi Gai)

Recipe by Leggy Peggy
READY IN: 1hr
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement