Northern (Chiang Mai) Curry Noodle with Chicken : Khao Soi Gai - ข้าวซอยไก่
When I still worked in my old office in January, the new girl who replaced my position brought "Khao Soi" for my lunch. For some reason, it immediately ticked my to do recipes. I mean I have cooked many dishes more than a hundred times but I have never once thought of cooking "Khao Soi" until I that day. Its so delicious and memorable. I have an urge to give it a try.
Find below a recipe
3 Tablespoons of Red Curry Paste
1 Tablespoon of Yellow Curry Powder
1/2 Teaspoon of Turmeric Powder
1 Small Fresh Organic Ginger, peeled & finely grated
2 Free Range Chicken Thighs & 2 Free Range Chicken Dumpsticks
1 Pack of Egg Noodles (approximately 400 G/100 G for each - enough for 4 portions)
1 Teaspoon of Black Sweet Soy Sauce (Optional)
2 Tablespoons of Soy Sauce
A dash of (un-refined) Brown Sugar
2 Cups of Coconut Milk
3 Cups of Chicken Stock
1 Small pack of Pickled Green Mustard, roughly sliced
4-6 Organic Shallot, sliced
Fresh Organic Coriander & Spring Onion, roughly chopped
Fried dried-chilies, whole chilies or ground
Fried Egg Noodles, very crispy (you can simply use wonton wrappers)
Organic Lime Wedges
Set a large saucepan on medium-high heat, add coconut milk. Wait till the coconut milk is bubbling and aromatic. Add red curry paste, stir to mix well. Later add yellow curry powder, turmeric powder and grated ginger. Keep stirring to mix everything well. Add chicken, tossing now and then to cook it evenly and to mix it with the curry paste and later add chicken stock. (You can always add Beef instead of Chicken but the beef will take longer time to cook.) Leave to cook for 20 mins or until the chicken is cooked through. Season with soy sauce and brown sugar. Taste if more seasoning is needed.
Cook the egg noodle as instructed on the package. Remove into cold water and drain.
Plating : In a serving noodle bowl, lay chicken bits on top of a bed of cooked egg noodle. Spoon lots of curry soup over the chicken and noodle. Sprinkle with chopped fresh coriander and spring onion. Serve hot and garnish with crispy fried-noodle nests, a few pieces of fried dried-chilies, sliced shallots, pickled green mustard & lime wedges. Squeeze the lime wedges (to taste) over the noodle soup before eating, the lime juice really helps to bring out the flavour in the curry soup (like yellow lemon does in many Italian dishes). Absolutely delicious!
Serve : 2-4