Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chiang mai noodle soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Chiang Mai Noodle Soup is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Chiang Mai Noodle Soup is something which I have loved my whole life.
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. Add the curry paste, garam masala and turmeric.
To begin with this particular recipe, we must prepare a few components. You can cook chiang mai noodle soup using 14 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chiang Mai Noodle Soup:
- Take 4 tbsp vegetable oil
- Take 4 tbsp thai red curry paste
- Make ready 6 cups coconut milk
- Prepare 4 cups chicken stock
- Make ready 3 tbsp fish sauce
- Take 1 tbsp finely shaved palm sugar
- Prepare 600 g chicken thighs, cut into bite sized pieces
- Prepare 800 g cooked egg noddles
- Get 1/4 cup roughly chopped coriander
- Get Lime wedge to serve
- Prepare Salt
- Prepare Crispy Wonton Noodles
- Get 16 wonton skins, sliced into 3mm wide strips
- Get Vegetable oil for deep frying
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. If you're looking for an introductory cookbook to Thai cuisine, check out Easy Thai Cookbook by Sallie Morris published by Watkins and Nourish.
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.
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. Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls.
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