Chiang Mai Curry Noodles Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHIANG MAI CURRY NOODLES (KAO SOI)



Chiang Mai Curry Noodles (Kao Soi) image

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

2 tablespoons vegetable oil
1 tablespoon finely chopped garlic
2 tablespoons red curry paste or 2 tablespoons panang curry paste
3/4 lb boneless beef such as tri-tip steak or 3/4 lb flank steak, thinly sliced crosswise into 2-inch strips
2 cups unsweetened coconut milk
1 3/4 cups chicken broth
2 teaspoons ground turmeric or 2 teaspoons curry powder
2 teaspoons dark soy sauce or 2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon salt
2 tablespoons freshly squeezed lime juice
1/2 lb angel hair pasta or 1/2 lb spaghetti
1/3 cup coarsely chopped shallot
1/3 cup coarsely chopped fresh cilantro
1/3 cup thinly sliced green onion

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



Chiang Mai Noodle Beef Khao Soi image

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

5 tbsp Vegetable Oil
1 lb Beef Short Rib
4 tbsp Thai Red Curry Paste
1 tbsp Indian Curry Powder
1/2 tsp Turmeric powder
1 tsp Thai red chili (deseeded, finely chopped)
400 ml Coconut Milk
400 ml Coconut Cream
2 tsp Brown sugar
2 Garlic cloves (minced)
1 tbsp Fresh ginger (minced)
2 tsp Thai shrimp paste
2 tsp Garlic Chili Paste
1 tbsp Tamarind paste
200 ml Beef Stock
2 tbsp Fish Sauce
2 Limes (juiced)
500 g Chinese flat egg noodles
Cilantro
Bean Sprouts
Shallots

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 CURRIED NOODLES (KHAO SOI GAI)



Chiang Mai curried noodles (Khao soi gai) image

This creamy, tangy curry from northern Thailand, with coconut milk and juicy chicken thighs, is topped with pickled shallots and crispy noodles

Provided by Jennifer Joyce

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 18

400ml vegetable oil , plus 1 tbsp
4 tbsp Thai red or yellow curry paste
2 tsp mild curry powder
1 tsp red chilli flakes
400ml can coconut milk
150ml coconut cream
200ml vegetable or chicken stock
2 tbsp fish sauce
juice 2 limes
500g skinless boneless chicken thigh
300g Chinese dried egg noodles (medium or thin)
1 long red chilli (deseeded if you don't like it too hot), sliced
3 small shallots , cut into quarters
150ml rice wine vinegar
small pack coriander , roughly chopped
100g beansprouts , trimmed
3 chopped spring onions
chilli oil

Steps:

  • First, make the pickled chilli & shallots: Put the chilli and shallots in a small bowl and pour the vinegar over. Add some salt and let it sit to pickle while you make the curry.
  • In a large saucepan, heat the 1 tbsp vegetable oil. Add the curry paste and turn the heat down to medium. Cook for 5 mins, then add the curry powder and chilli flakes. Cook for 1 min more, then add the coconut milk, coconut cream, stock, fish sauce and lime juice. Bring to a simmer.
  • Chop the chicken into pieces and add to the curry. Cook for 15 mins or until tender.
  • Boil some water in a large saucepan for the noodles. Meanwhile, heat the vegetable oil in a small wok - it's ready when a small piece of bread sizzles when dropped in. Add 75g of the noodles to the wok in 4 batches until they bubble up and go crispy. Use a wire mesh ladle or slotted spoon to remove them and drain on kitchen paper.
  • Boil the remaining noodles for 2-3 mins until al dente, then drain. Divide the noodles between 4 bowls. Pour the curry over each and top with coriander, beansprouts, some drained pickled chilli & shallots, spring onions and a drizzle of chilli oil. Top with the crisp noodles and devour while it's hot.

Nutrition Facts : Calories 780 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.6 milligram of sodium

CHIANG MAI CURRY NOODLES



Chiang Mai Curry Noodles image

From Quick&Easy Thai by Nancie McDermott. Can use angel hair pasta or spaghetti in place of Chinese style egg noodles if you cannot find them.

Provided by hannahactually

Categories     Thai

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
1 tablespoon garlic, finely chopped
2 tablespoons red curry paste
3/4 lb boneless chicken, cut in big bite-sized chunks
2 cups unsweetened coconut milk
1 3/4 cups chicken broth
2 teaspoons ground turmeric or 2 teaspoons curry powder
2 tablespoons dark soy sauce or 2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon salt
2 tablespoons lime juice, freshly squeezed
1 lb chinese style egg noodles, fresh
1/3 cup shallot, coarsely chopped
1/3 cup cilantro, coarsely chopped
1/3 cup green onion, sliced thin

Steps:

  • heat oil in medium saucepan over medium heat, and then add garlic. toss well and add red curry paste, mashing and stirring to soften it in the oil, about 1 minute add chicken and cook 1-2 min, tossing now and then to brown it evenly and mix it with curry paste. add coconut milk, chicken broth, turmeric or curry powder, soy sauce, sugar, and salt and stir well. bring to gentle boil and adjust heat to maintain lively simmer. cook about 10 min, until meat is cooked through. stir in lime juice, remove from heat, and cover to keep curry warm.
  • cook noodles in large pot of rapidly boiling water, until tender but still firm, as little as 2 minutes for fresh chinese noodles. drain, rinse well in cold water, drain again, and divide the noodles among individual serving bowls. ladle on hot curry and sprinkle each serving bowl with shallots, cilantro, and green onions. serve hot.

More about "chiang mai curry noodles food"

KHAO SOI (CHIANG MAI COCONUT CURRY NOODLE SOUP) RECIPE ...
khao-soi-chiang-mai-coconut-curry-noodle-soup image
Boil most of the egg noodles until cooked, drain well and place in a serving bowl. Deep-fry the remaining noodles until crisp to garnish the soup. Pour the khao …
From sbs.com.au
3.2/5 (112)
Servings 1
Cuisine Thai
Category Main


RECIPE CHIANG MAI CURRY NOODLES, 'KHAO SOI' :: IMPORTFOOD
recipe-chiang-mai-curry-noodles-khao-soi-importfood image
Method for Chiang Mai Curry Noodles, 'Khao Soi'. Soak the whole dried chiles in cold water for 10 minutes, then drain on colander using a spoon to press the …
From importfood.com
5/5 (15)


CHIANG MAI CURRY NOODLES (KAO SOI) - NORDIC FOOD & LIVING
chiang-mai-curry-noodles-kao-soi-nordic-food-living image
Chiang Mai Curry Noodles (Kao Soi) The name of this dish is called Chiang Mai Curry Noodles (Kao Soi) and it is originally from the northern part …
From nordicfoodliving.com
Reviews 7
Servings 3-4
Cuisine Thailand
Category Dinner


THE BEST CURRY NOODLES IN CHIANG MAI: GRANDMA'S KHAO SOI
the-best-curry-noodles-in-chiang-mai-grandmas-khao-soi image
The local variety features crispy curry noodles in an extra spicy and rich broth. THE spot to go to for the best khao soi in Chiang Mai is Khao Soi Khun Yai …
From shershegoes.com
Estimated Reading Time 2 mins


KHAO SOI MAE MANEE - MOST DELICIOUS CURRY NOODLES IN ...
Khao soi (ข้าวซอย), or curry noodles, is easily the most well known dishes of all Northern Thai food. Dear to the hearts of locals as well as a popular dish among expats and travelers (because it’s so delicious), many would say it’s worth visiting Chiang Mai just to eat khao soi.
From eatingthaifood.com
Estimated Reading Time 6 mins


CHIANG MAI OR NORTHERN THAI CURRY NOODLES, KHAO SOI – AN ...
Chiang Mai or Northern Thai Curry Noodles, Khao Soi – An Overture Number II of the Thai Curry Series. Posted on December 20, 2012 March 9, 2015 by The High Heel Gourmet. I want to give you another recipe right before holidays, during which I will be diving the Great Barrier Reef! This is another curry dish, the northern Thai-style wheat noodles with curry …
From highheelgourmet.com
Estimated Reading Time 8 mins


CHIANG MAI CURRY NOODLES - ANG SARAP
Chiang Mai Curry Noodles is a mild curry noodle soup with very tender beef brisket, yellow noodle, shallots, coriander, chilli oil, pickled mustard greens topped with crispy fried noodles. I wanted to make this for quite some time but …
From angsarap.net
Reviews 2
Category Main Course
Cuisine Thai
Estimated Reading Time 4 mins


10 BEST LOCAL DISHES FROM CHIANG MAI - FAMOUS FOOD LOCALS ...
Mealtimes in Chiang Mai are often among the highlights of a trip. Like its art, language and cultural heritage, Chiang Mai food is distinct from its cousins to the south and east. A much more pronounced influence from Burma and China is evident in northern cuisine, resulting in milder curries and the heavier use of ginger and turmeric.
From ca.hotels.com


CHIANG MAI CURRY NOODLES - TASTE
Chiang Mai Curry Noodles. By: Kris Yenbamroong. 4. servings. Main. Course. Print Recipe . Ingredients. Directions. Curry. 1 lb. chuck steak or shoulder steak, sliced against the grain into ¼-inch-thick strips* Just about any cut of beef works well for curry, as long as it isn’t too lean or hasn’t been completely trimmed of its fat and connective tissue, which help keep the meat …
From tastecooking.com


CHIANG MAI NOODLES (KHAO SOI KAI) – FOOD A VAGABOND LIFE
Food Stories; Chiang Mai Noodles (Khao Soi Kai) I first had this dish in Chiang Mai and loved it. The version we had in Chiang Rai is a little different, not a thick as the Chiang Mai version but still very tasty. Khao Soi is a curry noodle dish from the northern part of Thailand. It is often made with chicken, served over Chinese Bah-mi egg noodle, and garnished with …
From food.avagabondlife.com


AMAZING THAI CURRY NOODLES - 5 BEST BOWLS OF KHAO SOI IN ...
This video begins an ultimate Thai food tour of Chiang Mai, Thailand. Get ready for some incredibly delicious Northern Thai food! Khao soi (ข้าวซอย sometimes khao soy), or curry noodles, is one of the most popular Thai dishes in northern Thailand. It has a very unique history and though details are not completely known, most say ...
From 9jaflash.com


CHIANG MAI CURRIED NOODLES (KHAO SOI GAI) RECIPE - FOOD NEWS
Chiang Mai curried noodles (Khao soi gai) recipe . Dry roast the coriander and hulled black cardamom seeds, then grind them together in a spice/coffee grinder. Peel and slice the ginger and tumeric. Pound together in the mortar and pestle. Add the red curry paste and pound until the ginger and tumeric are fully incorporated. Easy Khao Soi Gai Recipe | Thai Chicken Curry …
From foodnewsnews.com


CHIANG MAI NOODLES (CHICKEN KHAO SOI) - I HEART UMAMI®
Khao Soi – Thai Chiang Mai curry noodles – is one of my favorite Thai noodle soups. I’ve had several versions of Kao soy in Chiang mai and Bangkok. It has similar characteristics to laksa with creamy coconut milk broth, earthy spices, and tender chicken. The traditional Chiang mai noodles recipe is definitely a labor of love but today’s version is a short …
From iheartumami.com


CHIANG MAI CURRY NOODLES (KAO SOI) | RECIPE | CURRY ...
Jul 25, 2017 - 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 cab…
From pinterest.ca


CHIANG MAI CURRY NOODLES (KAO SOI) | CURRY NOODLES, FOOD ...
Sep 27, 2016 - 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.
From pinterest.ca


CHIANG MAI CURRY NOODLES (KAO SOI) RECIPE - FOOD.COM ...
Sep 12, 2015 - 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 cab…
From pinterest.ca


Related Search