KHAO SOI (CHIANG MAI) NOODLES
Khao Soi Noodles (also known as Chiang Mai Noodles) are a creamy, rich, chicken and noodle dish that comes from the Northwestern region of Thailand. There's a reason this dish was once named the most delicious dish in the world - try it once and you'll inevitably crave it afterwards. This recipe includes instructions for using store-bought Khao Soi powder (super easy) or homemade curry paste (a bit more time consuming) and can be made on the stovetop, in the Instant Pot, or in the slow cooker.
Provided by Jess Smith via Inquiring Chef
Categories Main Dish
Time 50m
Number Of Ingredients 14
Steps:
- Heat a Dutch oven, wok, or saute pan over medium heat. Add 2 Tablespoons oil. When the oil begins to simmer, sear chicken until golden brown on all sides, about 8 to 10 minutes total. (It will finish cooking in the curry, so don't worry if it's not cooked through.) Set drumsticks aside, leaving pan over heat.
- To heated pan, add 3/4 cup coconut milk (if using canned coconut milk that has separated, use the top, thicker portion of the milk) to the pan. Simmer coconut milk, stirring constantly, until it has reduced by half and you can see oil separating from the milk, 5 to 6 minutes. (Note: This step to "break" the coconut milk is part of the traditional process, but don't worry if your coconut milk doesn't show signs of separating after this initial cook time - just proceed with the recipe.)
- To coconut milk, add Khao Soi curry paste or seasoning packet and simmer, stirring constantly, until thick and fragrant, 2 to 3 minutes.
- Add chicken pieces and stir to coat in curry paste.
- Pour chicken stock and remaining 1 cup coconut milk over chicken.
- Bring to a boil and then reduce temperature to maintain a low simmer. Cover and simmer until chicken is cooked through and very tender, 20 minutes for cubed chicken and 30 minutes for drumsticks.
- Turn on the pressure cooker's sauté function to normal / medium. When hot, add 2 Tablespoons oil. When the oil begins to simmer, sear chicken until golden brown on all sides, about 8 to 10 minutes total. (It will finish cooking in the curry, so don't worry if it's not cooked through.) Set drumsticks aside, leaving sauté function on.
- To heated pot, add 3/4 cup coconut milk (if using canned coconut milk that has separated, use the top, thicker portion of the milk).
- To coconut milk, add Khao Soi curry paste or seasoning packet and simmer, stirring constantly, until thick and fragrant, 2 to 3 minutes.
- Add chicken and stir to coat in curry paste.
- Pour chicken stock and remaining 1 cup coconut milk over chicken.
- Turn off saute function and let the mixture cool slightly. Scrape up any browned bits on the bottom of the pan (this is a key step to prevent the burn error).
- Close and lock the lid. Set steam valve to Sealing. Cook on manual / high for 15 minutes.
- Let pressure naturally release for 5 minutes and then manually release any remaining pressure.
- Heat a Dutch oven, wok, or saute pan over medium heat. Add 2 Tablespoons oil. When the oil begins to simmer, sear chicken until golden brown on all sides, about 8 to 10 minutes total. (It will finish cooking in the curry, so don't worry if it's not cooked through.) Set drumsticks aside, leaving pan over heat.
- To heated pan, add 3/4 cup coconut milk (if using canned coconut milk that has separated, use the top, thicker portion of the milk) to the pan. Simmer coconut milk, stirring constantly, until it has reduced by half and you can see oil separating from the milk, 5 to 6 minutes. (Note: This step to "break" the coconut milk is part of the traditional process, but don't worry if your coconut milk doesn't show signs of separating after this initial cook time - just proceed with the recipe.)
- To coconut milk, add Khao Soi curry paste or seasoning packet and simmer, stirring constantly, until thick and fragrant, 2 to 3 minutes.
- Transfer coconut and curry mixture to the bowl of a slow cooker. Add chicken stock, remaining 1 cup coconut milk and chicken.
- Cover and cook on high for 4 hours or low for 6 to 7 hours.
- When the curry is nearly finished, fill a wok, Dutch oven, or saucepan with about 4 inches of vegetable oil and place it over medium heat. Set a plate lined with paper towels nearby. When the oil is hot, fry 6 ounces of noodles in batches until golden brown and crisp, 2 to 3 minutes. Make sure that each portion of noodles is roughly the right size to top each bowl of soup. Transfer fried noodles to paper towels and season immediately with some salt.
- Bring a pot of water to a boil and add 4 ounces noodles. Boil until just tender (they should still have a bit of a chewy texture). Drain.
- When the curry is finished, taste and season with some salt, fish sauce, or a pinch of sugar if you'd like. (This is a key step for a great Thai curry. Customizing to taste means you'll get a curry that you love every time.)
- Divided boiled noodles between serving bowls. Ladle curry over top. Finish with fried noodles and toppings
Nutrition Facts : Calories 409 kcal, Carbohydrate 21 g, Protein 19 g, Fat 28 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 72 mg, Sodium 282 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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 CURRIED NOODLES (KHAO SOI GAI)
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
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 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
CHIANG MAI CURRIED NOODLE AND CHICKEN SOUP (KAO SOI GAI)
Haw Muslim traders from the south of China probably brought this dish to Chiang Mai (in northern Thailand). This version is based on one in David Thompson's authoritative book, Thai Food, and is posted in response to a request in the Asian Forum. Thompson says, 'The best noodles to use are the somewhat flat egg noodles, about 1/2-centimetre (1/4-inch) wide. Deep fry a few of them in very hot, clean oil to use as a garnish, but be careful -- they splatter as they expand and become crisp.' He also says that beef can be used in place of chicken. Preparation and cooking times are guesses. Recipe #269411 is supposed to be a nice complement to this.
Provided by Leggy Peggy
Categories Thai
Time 1h
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 200°C.
- To make the paste:.
- 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.
- To make the soup:.
- Simmer the coconut cream until it is thick and beginning to separate. Then add the paste and fry until fragrant, about 5 minutes.
- Add the chicken, reduce the heat and simmer for several minutes.
- 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.
- While soup is simmering, fry one-quarter of the egg noodles in hot oil, drain.
- Check the seasoning: the soup should taste salty and slightly sweet from the coconut cream.
- Blanch three-quarters of the egg noodles in boiling water, drain.
- Put blanched noodles in a bowl, pour over the soup and add garnishes.
- Can also serve with sliced red shallots. wedges of lime, pickled mustard greens and Recipe #269411.
CHIANG MAI THAI NOODLE SOUP
This wonderful and tasty soup (Khao Soi) was introduced to me by LeggyPeggy (Asian Forum Host, food dot com) and on her food blog, which featured a very good recipe by a leading Australian cook. However, I have enhanced the recipe's ingredients and to my personal taste. That is, I used less coconut milk and added chicken stock, less Thai red curry paste... and my own homemade crispy noodles. Further, I had visited Chiang Mai in northern Thailand many years ago, but never had this delicious soup, until now. Enjoy!
Provided by SkipperSy
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- PREPARATION:.
- COOKED NOODLES-Place fully cooked noodles (from one 16 oz package) into boiling water and cook for a few minutes (do not overcook), drain (under cool water) and keep moist, separate the noodles so they do not clump up, set aside.
- CRISPY NOODLES (if you are substituting already store bought fried noodles, skip this step)- Heat 1 cup of oil in a deep pot, place some of the noodles (from the second 8 oz package) into a small round strainer creating a birds nest shape, add the noodles (with the strainer) into the hot oil and ladle over hot oil until the noodles appear golden brown and crispy (do not over cook), remove to a plate lined with paper towels to absorb some of the oil, do the same to make a total of 4 birds nests, set aside.
- PRESERVED VEGETABLES- Place the mustard greens (other preserved vegetables, like Kimshi) into a bowl, add some water and rinse briefly to remove some of the hot spices, then into a microwave for about 45 seconds, set aside.
- CILENTRO LEAVES- Remove the leaves from the stems, chop a little and place in a bowl of cold water and rinse to remove any sand, set aside.
- LIME SLICES- Cut one lime into circular shapes, set aside.
- SHALLOTS- Remove the paper like skin and then slice into thin round/oval shapes, set aside.
- COOKING INSTRUCTIONS:.
- In a big soup pot add 2 tablespoons of oil, then add the 2 tablespoons Thai red curry paste , turmeric, ground coriander (or ground cardamom seeds/curry powder), stir briefly to release the flavors.
- Next add the chicken stock, coconut milk, chopped anchovies (or fish sauce), sugar and stir, bring to a low simmer.
- Taste and adjust as needed by adding more Thai curry paste to taste, lime juice (optional) and Bijol food coloring (optional) if desired.
- Next add the chicken pieces and simmer for about 15 minutes, until the pieces of chicken are cooked.
- In 4 individual bowls, add some of the cooked noodles and then ladle in some of the coconut soup mixture along with the chicken pieces.
- In the center of the bowl add the cilantro and preserved vegetables, then some shallots around the sides of the bowl.
- Next on top (and to one side) add one fried crispy noodle birds nest or if using already bought crispy noodles place all around the inside of each individual bowl.
- Place a lime slice wedged into the rim of the bowl (have extras as desired for guests).
- Enjoy!
- NOTES:.
- 1) The original recipe (and now modified to my taste) was from the book "Marion: Recipes and stories from a hungry cook," by Marion Grasby, based in Australia.
- 2) I was not very successful in making a rounded and somewhat deep birds nest -- but resulted in one that was just noodles bunched together. So perhaps you will have better success in making a better birds nest -- .
- 3) You can also add a pinch of Bijol (brand name, optional) food coloring to enhance the color of the coconut soup.
Nutrition Facts : Calories 1877.5, Fat 116, SaturatedFat 36.1, Cholesterol 286.8, Sodium 569.8, Carbohydrate 153, Fiber 8, Sugar 7.9, Protein 60.1
CHICKEN KHAO SOI
"A simple curry paste gives this northern Thai-inspired soup surprising depth of flavor." - Bon Appetit .... EDIT: So I finally made this, and it came out tasting incredible. The soup is a delicious but unexciting Asian noodle soup; the add-ins are what really make it shine though. I served each bowl with limes, bean sprouts, fresh cilantro leaves, sambal oelek and crispy fried onions. I'd recommend the fried onions especially.
Provided by rpgaymer
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes.
- Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth. You've just made khao soi paste!
- Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.
- Meanwhile, cook noodles according to package directions.
- Add chicken, 3 tablespoons fish sauce, and sugar to soup. Season with salt and/or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.
Nutrition Facts : Calories 770.9, Fat 41.4, SaturatedFat 27.8, Cholesterol 158.3, Sodium 1089.2, Carbohydrate 64.5, Fiber 3.3, Sugar 4.2, Protein 38.6
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