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

1. 1

   Pre-heat oven to 200u00b0C.

2. 2

   To make the paste:

3. 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. 4

   To make the soup:

5. 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. 6

   Add the chicken, reduce the heat and simmer for several minutes.

7. 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. 8

   While soup is simmering, fry one-quarter of the egg noodles in hot oil, drain.

9. 9

   Check the seasoning: the soup should taste salty and slightly sweet from the coconut cream.

10. 10

    Blanch three-quarters of the egg noodles in boiling water, drain.

11. 11

    Put blanched noodles in a bowl, pour over the soup and add garnishes.

12. 12

    Can also serve with sliced red shallots. wedges of lime, pickled mustard greens and Recipe #269411.

* Per serving · 4 servings · Values may vary.