Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, chiang mai noodle soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chiang Mai Noodle Soup is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Chiang Mai Noodle Soup is something which I have loved my whole life. They’re nice and they look wonderful.
Read Customer Reviews & Find Best Sellers. Heat vegetable oil in a large heavy-based saucepan over medium heat. Add the spice paste and cook for about two minutes. Stir in the coconut milk, chicken stock, fish sauce and palm sugar.
To get started with this recipe, we have to prepare a few ingredients. You can cook chiang mai noodle soup using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chiang Mai Noodle Soup:
- Prepare 4 tbsp vegetable oil
- Take 4 tbsp thai red curry paste
- Prepare 6 cups coconut milk
- Make ready 4 cups chicken stock
- Make ready 3 tbsp fish sauce
- Prepare 1 tbsp finely shaved palm sugar
- Take 600 g chicken thighs, cut into bite sized pieces
- Make ready 800 g cooked egg noddles
- Take 1/4 cup roughly chopped coriander
- Prepare Lime wedge to serve
- Prepare Salt
- Make ready Crispy Wonton Noodles
- Make ready 16 wonton skins, sliced into 3mm wide strips
- Make ready Vegetable oil for deep frying
Khao Soi is a dish originating from Chiang Mai in Northern Thailand. It is believed to have been influenced from either China or Mynamar and combines Muslim and Thai flavours. It is a coconut curry noodle soup, topped with crispy noodles and most often containing chicken. The hearty dish is served in large soup bowls and features braised beef, red curry paste, fish sauce, coconut cream, shrimp paste, lime juice and flat egg noodles.
Steps to make Chiang Mai Noodle Soup:
- Heat vegetable oil in a large saucepan over medium heat. Add the Thai red curry sauce and cook about 2 minutes. Add chicken and cook about 2 minutes or until the chicken start to colour.
- Stir in the coconut milk, chicken stock, fish sauce and palm sugar. Reduce the heat to medium low and simmer uncovered for 30 minutes. Then taste and season again with fish sauce, salt or palm sugar to your taste.
- For crispy wonton noodles, pour vegetables oil into a saucepan to a depth of about 10cm. Place over heat high. When the oil reaches 180C, carefully add a small handful of wonton strips. Cook for about 30 seconds or until golden. Drain the noodles on paper towel. Repeat until all wonton noodles are cooked.
- To serve, divided the cooked noodles between four large bowl. Top with pieces of chicken and ladle over the soup. Top with coriander, lime wedges and the crispy wonton noodles.
It is a coconut curry noodle soup, topped with crispy noodles and most often containing chicken. The hearty dish is served in large soup bowls and features braised beef, red curry paste, fish sauce, coconut cream, shrimp paste, lime juice and flat egg noodles. If you're looking for an introductory cookbook to Thai cuisine, check out Easy Thai Cookbook by Sallie Morris published by Watkins and Nourish. This khao soi gai recipe makes the delicious Chiang Mai curry noodle chicken soup that is as beloved by foreign visitors as much as locals in the Northern Thailand city. Slurped at market stalls, simple eateries and fancy restaurants, khao soi gai quickly becomes addictive.
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