Chiang Mai Curried Noodle And Chicken Soup (Kao Soi Gai) Recipe

Name: Chiang Mai Curried Noodle And Chicken Soup (Kao Soi Gai)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Paste; 3 dried long red chilies, deseeded, soaked and drained; 4 red shallots, unpeeled; 3 garlic cloves, unpeeled; 1 tablespoon fresh turmeric, peeled and chopped; 2 tablespoons fresh ginger, peeled and chopped; 2 sprigs fresh coriander, roots scraped and chopped; 1 teaspoon coriander seed, roasted and ground; 1 pinch salt; Soup; 4 tablespoons coconut cream; 1 chicken leg, quartered (100 grams or 3 ounces); 1 tablespoon palm sugar; 2 tablespoons light soy sauce; 1 teaspoon dark soy sauce; 2 cups stock (or water); 75 g fresh egg noodles (recipe says 1 handful); Garnish; 1 tablespoon green onion, chopped; 1 tablespoon fresh coriander leaves, chopped

Servings: persons

Paste
3 dried long red chilies, deseeded, soaked and drained
4 red shallots, unpeeled
3 garlic cloves, unpeeled
1 tablespoon fresh turmeric, peeled and chopped
2 tablespoons fresh ginger, peeled and chopped
2 sprigs fresh coriander, roots scraped and chopped
1 teaspoon coriander seed, roasted and ground
1 pinch salt
Soup
4 tablespoons coconut cream
1 chicken leg, quartered (100 grams or 3 ounces)
1 tablespoon palm sugar
2 tablespoons light soy sauce
1 teaspoon dark soy sauce
2 cups stock (or water)
75 g fresh egg noodles (recipe says 1 handful)
Garnish
1 tablespoon green onion, chopped
1 tablespoon fresh coriander leaves, chopped

1
Pre-heat oven to 200u00b0C.
2
To make the paste:
3
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.
4
To make the soup:
5
Simmer the coconut cream until it is thick and beginning to separate. Then add the paste and fry until fragrant, about 5 minutes.
6
Add the chicken, reduce the heat and simmer for several minutes.
7
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.
8
While soup is simmering, fry one-quarter of the egg noodles in hot oil, drain.
9
Check the seasoning: the soup should taste salty and slightly sweet from the coconut cream.
10
Blanch three-quarters of the egg noodles in boiling water, drain.
11
Put blanched noodles in a bowl, pour over the soup and add garnishes.
12
Can also serve with sliced red shallots. wedges of lime, pickled mustard greens and Recipe #269411.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Paste, 3 dried long red chilies, deseeded, soaked and drained, 4 red shallots, unpeeled, 3 garlic cloves, unpeeled, and more.

Yes, Chiang Mai Curried Noodle And Chicken Soup (Kao Soi Gai) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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