Khao Soi Gai Recipe Chiang Mai Curry Noodle And Chicken Soup

KHAO SOI GAI (NORTHERN THAI COCONUT CURRY NOODLES SOUP WITH CHICKEN)

Steps:

• Prepare the red chilies, lemongrass, galangal, garlic, ginger, shallots, kaffir lime leaves, dried red chilies, and coriander roots (or stems if using) as indicated in the 'Ingredients' section. Add them to a food processor bowl, along with the turmeric powder, coriander powder, ground cumin, kosher salt, and canola oil.
• Cover and pulse into a smooth paste, uncovering as needed to push down the ingredients with a spoon and adding a tablespoon of water at a time to help the paste come along. It's okay if there are a few chunky bits, but try to get the paste as smooth as possible. Transfer to a bowl or small container and set aside. (Note: The paste can be made a day in advance.)
• Cut the wonton wrappers into thin strips - about 4mm wide. Then heat 3-4 cups canola oil in a small pot over high heat (you may need more or less depending on the size of your frying vessel). Once the oil reaches a temperature of 180°C/356°F, turn down the heat to medium-low and add a small handful of the wonton wrapper strips. Fry for about 30 seconds, or until they are lightly golden and crispy. They will rise to the top and crisp up instantly. Transfer to a paper towel lined plate to drain, then repeat until all of the wonton wrapper strips are cooked. Set aside.
• Clean and pat-dry the chicken thighs, then cut into bite-sized pieces. Slice the red onion (or shallots if using), mince the garlic, and chop the red chilies. Rinse and drain the mung bean sprouts and set aside.
• Heat the canola oil in a large Dutch oven or stockpot over medium heat. Once hot, add the Khao Soi paste and cook for 2 minutes, stirring frequently.
• Add the chicken and cook for 2 minutes, or until the chicken starts to develop color and is coated in the paste.
• Add the red onion, garlic, and red chilies and stir to combine. Cook for a minute or until the onion has slightly softened.
• Pour in the low sodium chicken broth and coconut milk and stir to combine. Then stir in the mung bean sprouts and reduce the heat to medium-low.
• Season with fish sauce, sweet dark soy sauce, coconut sugar, lime juice, chili powder, and crushed red pepper flakes. Stir to combine, then simmer uncovered for 20-25 minutes. Taste and add fish sauce and sugar if needed to suit your taste, then switch off the heat.
• Cook the egg noodles according to package instructions in a pot of boiling salted water. Drain and divide the noodles evenly into four bowls.
• Ladle the chicken and soup on top of the noodles in the bowls. Top with the crispy wonton strips, chopped coriander and mint leaves, and sliced red onion. Serve with lime wedges for squeezing if desired.

CHIANG MAI CURRIED NOODLES (KHAO SOI GAI)

Steps:

• First, make the pickled chilli & shallots: Put the chilli and shallots in a small bowl and pour the vinegar over. Add some salt and let it sit to pickle while you make the curry.
• In a large saucepan, heat the 1 tbsp vegetable oil. Add the curry paste and turn the heat down to medium. Cook for 5 mins, then add the curry powder and chilli flakes. Cook for 1 min more, then add the coconut milk, coconut cream, stock, fish sauce and lime juice. Bring to a simmer.
• Chop the chicken into pieces and add to the curry. Cook for 15 mins or until tender.
• Boil some water in a large saucepan for the noodles. Meanwhile, heat the vegetable oil in a small wok - it's ready when a small piece of bread sizzles when dropped in. Add 75g of the noodles to the wok in 4 batches until they bubble up and go crispy. Use a wire mesh ladle or slotted spoon to remove them and drain on kitchen paper.
• Boil the remaining noodles for 2-3 mins until al dente, then drain. Divide the noodles between 4 bowls. Pour the curry over each and top with coriander, beansprouts, some drained pickled chilli & shallots, spring onions and a drizzle of chilli oil. Top with the crisp noodles and devour while it's hot.

CHIANG MAI NOODLES (THAI CHICKEN KHAO SOI)

Steps:

• Preheat a Dutch oven or 4-quart (or larger) heavy soup pot over medium-low heat until it feels warm. Add the curry paste, oil, shallot, ginger, and dry spice seasonings - coriander, turmeric, cumin, and garam masala powder. Saute over medium-low heat for 1 minute.
• Add ½ cup coconut cream and keep sauteing over medium-low heat until you can see the oil starts surfacing to the top and is separated from the paste, about 3 minutes or longer. Stir often with a wooden spoon so that the paste won't get burnt.
• Add the chicken and gently stir to coat the curry paste over the drumsticks. Add the remaining coconut cream, water, fish sauce, sugar, and lime leaves, if using. Give it a stir then cover the pot and bring it to a gentle boil over medium heat, about 5 minutes. Then, lower the heat to simmer and cook for 30 minutes.
• In the meantime, cook the noodles in a separate pot, following the package instructions.
• Once the chicken has fallen off the bone tender, taste and start seasoning the broth further with fish sauce, sugar, and lime juice to taste. The flavor should be savory, sweet, a little spicy, and zesty sour flavor.
• To serve, you can shred the chicken or serve a whole drumstick as people do in Thailand. Add the boiled noodles to individual serving bowls with chicken and a few spoonfuls of hot broth. Garnish with fried shallots, pickled chinese mustard greens, sliced shallots, and bean sprouts, if using. Serve with extra lime wedges on the side. Serve hot.

CHIANG MAI CURRIED NOODLE AND CHICKEN SOUP (KAO SOI GAI)

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.

CHIANG MAI CURRY NOODLES (KAO SOI)

Steps:

• 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.

KHAO SOI GAI (NORTHERN THAI COCONUT-CURRY NOODLES WITH CHICKEN)

Steps:

• Make the curry paste: Bring 1/4 cup of water to a boil in a small saucepan. Add the dried chiles and makrut lime leaves (if using) to a small bowl; pour the boiling water on top and let steep for 10 minutes.
• While the mixture steeps, separate the cilantro leaves from the stems; set leaves and any tender stems aside for garnish. Roughly chop cilantro stems and add to a small food processor (or the bowl of a large mortar and pestle) along with the shallots, turmeric, lemongrass, ginger, garlic, curry powder, shrimp paste (if using) and lime zest.
• Add the soaked chile mixture (including its liquid) and process (or crush with a pestle) until curry paste is smooth, scraping down sides of bowl as needed, about 10 minutes for either method. Curry paste can be made up to 2 weeks ahead; store in a covered container in the refrigerator.
• Prepare the fried noodles: In a medium (2-quart) saucepan, bring 3 cups neutral oil to 325 degrees over medium-high heat. Add 4 ounces noodles and fry, flipping once or twice, until light brown, 30 to 60 seconds. Using a slotted spoon, transfer noodles to a paper towel-lined plate; set aside until ready to serve. Cool, strain and store remaining oil in a covered jar for another use.
• Heat a large Dutch oven or pot over medium. Add about 1/4 cup coconut cream, scraped from the top of one of the cans of coconut milk, to the pot and let it melt, about 10 seconds. Add at least half of the curry paste - or more, for a more pungent khao soi - and stir until deeply fragrant, about 30 seconds. Add 1 1/2 cups chicken broth and the remaining coconut milk, and increase heat to medium-high. Bring mixture just to a low boil, about 3 minutes.
• Use 1 tablespoon salt to season drumsticks, then add them to the boiling curry mixture. Cover, and let simmer until chicken is cooked through, 20 to 30 minutes. Uncover, lower heat, and add remaining 1/2 cup chicken stock along with 1 cup water. (It should be more like soup than stew.) Season to taste with fish sauce, sugar and salt. Turn heat to very low, and cover to keep warm.
• Meanwhile, bring 4 quarts water to a boil in a large pot. Add 2 teaspoons salt and remaining 12 ounces noodles. Cook until al dente. Drain and portion into four bowls. Add 2 drumsticks to each bowl, and about 2 cups curry broth. Garnish with fried noodles, pickled mustard greens, sliced shallots, chile paste or oil, reserved cilantro leaves and lime wedges. Serve immediately.