Chicken Khao Soi Food

CHICKEN KHAO SOI

Steps:

• In a medium saucepan, heat 3 tablespoons of the rich coconut milk (the white, opaque part that has risen to the top) to medium heat and stir in the curry pastes. Stir-fry this mixture for about 1 minute, until the paste starts to deepen in color and is thick and fragrant. Stir in the remaining coconut milk and lime leaves. Add the cooked chicken pieces and stir to coat the pieces in the paste, about 1 minute. Increase the heat to high to bring to a boil. Allow this to boil for about 5 minutes, then reduce the heat to a strong simmer, about 10 minutes. Once the volume of liquid has evaporated by about 1/4 or the liquid coats the back of a wooden spoon, proceed.
• Next, add the fish sauce, sugar and tamarind. Finish with the chicken stock. Taste and adjust as necessary.
• To serve: Separate the noodles into 4 bowls and place a chicken leg in each. Ladle about 6 to 8 ounces of the rich broth over each noodle bowl. Garnish with crispy noodles, mustard greens, shallots, scallions and cilantro on top.
• Place the chicken leg quarters in a stock pot and cover with 8 cups cold water. Bring to a simmer. Add the galangal, lemongrass, lime leaves, garlic, shallot and chiles to the stock and allow to simmer. Skim foam and fat often, continue to simmer for about 1 hour 30 minutes. Reserve the cooked chicken legs. Skim off any additional fat and strain the stock through cheesecloth.

CHICKEN KHAO SOI (THAI COCONUT CURRY NOODLE SOUP)

Steps:

• Add all the curry paste ingredients to a food processor and pulse until you get a smooth paste.
• Heat oil in a large pot over medium high heat. Add 2 tablespoons vegetable oil and stir-fry the chicken until browned. Remove from the pot and set aside. To the fat left in the pot, add the paste. Fry for 3-5 minutes, until fragrant. Add the canned Thai red curry paste, broth, and brown sugar, and bring to a boil.
• Reduce the heat to low. When the broth is at a low simmer, add the coconut milk and fish sauce. Add the chicken back to the broth.
• Meanwhile, cook the noodles according to package instructions.
• To serve, divide the noodles among 4 bowls. Cover with chicken and broth, and garnish with sliced shallots, lime wedges, pickled mustard greens, fried noodles, cilantro, and Thai chili paste.

CHICKEN KHAO SOI

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.

CHICKEN KHAO SOI

Steps:

• For khao soi paste:
• 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 stems, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.
• For soup:
• 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 or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

CHICKEN KHAO SOI NOODLES

Steps:

• Curry Paste.
• Put coriander seed in mortar and grind to powder - or use spice grinder.
• Add chilli and pound to powder.
• Add salt, lemongrass, galangal, coriander root, kaffir lime, 1tbspn shallots, garlic, curry powder and turmeric root and pound til smooth.
• Set Aside.
• Condiments.
• Chop mustard greens and put in bowl.
• Chop coriander and spring onions and put in bowl.
• Put diced shallots in bowl.
• Put quartered limes in bowl.
• Soup.
• Put a bit of olive oil in a large heavy base saucepan.
• Add curry paste prepared earlier and stir fry for a couple of minutes.
• Add 1/2 tin of coconut milk and heat to a simmer.
• Keep simmering until the mixture has reduced to a dark brown paste (may take up to 15 mins).
• Add chicken and stir fry for 5 minutes.
• Add 1/2 tin of coconut milk and 2 cups water and cook for about 10 minutes.
• Taste and add fish sauce, palm sugar to taste.
• Add Thai Chilli Jam. I use Mae Pranom brand Thai Chilli Paste I bought in Chiang Mai.
• Taste again and adjust sugar, fish sauce and chilli jam.
• Keep cooking for a further 10 to 15 minutes.
• Bring a large pan of water to the boil in a separate pan.
• Dunk the egg noodles and cook for a couple of minutes.
• Serving.
• Put a serve of noodles in a bowl and top up with chicken and soup.
• Add condiments to taste --
• Enjoy!

CHIANG MAI CURRIED NOODLES (KHAO SOI GAI)

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.