CHIANG MAI CURRY NOODLES (KAO SOI)
In Northern Thailand, kao soi is a meal for one, served up in an enormous bowl and garnished with a playful tangle of crunchy egg noodles fried crisp for a contrast in texture to the tender noodles and smooth, sunny-colored sauce. The standard condiments include Chinese-style ground chilies in oil, chopped pickled cabbage and wedges of lime. *** To make crispy noodle nests, you'll need about ½ lb thin fresh egg noodles. Heat about 2 cups vegetable oil in a wok or small, deep skillet to about 375 F. Carefully add a handful of noodles, let it sizzle and brown a few seconds, turn gently with tongs, and transfer the "nest" to a platter to cool. Serve in individual soup bowls with chopsticks or forks for the noodles, and big spoons for the delicious curry sauce. Recipe courtesy of Nancie McDermott.
Provided by Sandi From CA
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste.
- Add the coconut milk, chicken broth, turmeric, soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes until meat is cooked through.
- Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.
- Cook the noodles in a large pot of rapidly boiling water until tender but still firm, as little as 2 minutes for fresh noodles and 7 minutes or more for dried. Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls. Ladle on hot curry, and sprinkle each serving with the shallots, cilantro and green onions. Serve hot and garnish with crunchy noodle nests as noted in description if using.
CHIANG MAI NOODLE BEEF KHAO SOI
Looking to learn how to make authentic Chiang Mai Noodles? Our traditional Beef Khao Soi recipe features egg noodles in a rich and creamy coconut sauce.
Provided by Andrew Dobson
Categories Main Course
Time 2h
Number Of Ingredients 21
Steps:
- Remove excess fat from beef short rib. With a pairing knife, slice beef into large chunks.
- In a dutch oven, heat vegetable oil over medium high. Add beef short rib chunks with tongs and brown in oil on both sides, 2-3 minutes. It's easiest to do this in batches, removing browned meat and placing in a separate bowl until all of the beef has been seared.
- Add red curry paste to the saucepan and turn the heat down to medium. Cook for 5 mins, then add the Indian curry powder, turmeric and sliced red chili.
- Cook for 1 minute then add coconut milk, coconut cream, brown sugar, garlic, ginger, shrimp paste, tamarind paste, beef stock, fish sauce and lime juice. Bring to a simmer.
- Return the seared beef back to the pot filled with Chiang Mai Noodle Kao Soi curry sauce.
- Keep the broth at a simmer over low heat and cover with a heavy lid, and cook for 2 hours, until the beef chunks are extremely tender and some oil has started to separate from the broth, floating to the surface.
- During the braising process, if the liquid level has reduced too much, add more water or beef stock to bring it back to the original level.
- While beef short rib is tenderizing in the coconut curry sauce, add 2 inches of canola oil to a large wok. Heat the oil over medium-high heat until it bubbles.
- Separate the fresh egg noodles into segments, then fry 3 oz until golden brown and crispy. Drain well and set aside.
- Bring a large pot of water to boil and cook the remaining flat egg noodles until soft and cooked through, drain well and set aside.
- Assembly: Add a small handful of cooked egg noodles into the bottom of a large soup bowl. Ladle the Kao Soi curry sauce along with chunks of beef over the noodles. Garnish Chiang Mai Noodle bowl with crispy fried egg noodles, sliced shallots, chopped cilantro, bean sprouts and lime wedges. Serve with soup spoon and chopsticks.
Nutrition Facts : Fat 84.1 g, Fiber 3.1 g, Calories 1496 kcal, SaturatedFat 53.2 g, Cholesterol 103 mg, Sugar 85.7 g, Carbohydrate 148.6 g, Sodium 2027 mg, Protein 40.2 g, ServingSize 1 serving
CHIANG MAI (KHAO SOI) NOODLES
Make and share this Chiang Mai (Khao Soi) Noodles recipe from Food.com.
Provided by jordanpoling
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat a large saucepan and add oil.
- When oil hot, stir-fry garlic & shallots for 30 seconds.
- Add coconut milk, curry posder, red curry paste, and then the beef.
- Heat to boiling, then reduce to medium heat.
- Simmer for ~30 minutes.
- Add fish sauce, sugar, turmeric, and lime juice.
- Stir to combine all the ingredients and bring to a slow boil.
- Continue to cook for 10 minutes.
- In a medium saucepan, heat the water to rapid boiling.
- Stir in fresh noodles and cook for 1 minute in rapidly boiling water.
- Drain the noodles and place in a serving bowl.
- Pour curry mixture over the noodles and top with the green onion and the cilantro.
- Serve with the garnish ingredients arranged on the side.
Nutrition Facts : Calories 1183.5, Fat 101, SaturatedFat 61.4, Cholesterol 92, Sodium 2891.6, Carbohydrate 59.9, Fiber 2.9, Sugar 15, Protein 18.6
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