KHAO SOI GAI (NORTHERN THAI COCONUT CURRY NOODLES SOUP WITH CHICKEN)
This Khao Soi Gai is a Thai coconut curry noodles soup that is incredibly fragrant and flavorful! Chicken gets cooked in a spicy and warming Khao Soi paste, and then is simmered with veggies and seasonings in a creamy coconut milk broth and served with egg noodles.
Provided by Lavina
Categories Dinner
Time 1h
Yield 4
Number Of Ingredients 34
Steps:
- Prepare the red chilies, lemongrass, galangal, garlic, ginger, shallots, kaffir lime leaves, dried red chilies, and coriander roots (or stems if using) as indicated in the 'Ingredients' section. Add them to a food processor bowl, along with the turmeric powder, coriander powder, ground cumin, kosher salt, and canola oil.
- Cover and pulse into a smooth paste, uncovering as needed to push down the ingredients with a spoon and adding a tablespoon of water at a time to help the paste come along. It's okay if there are a few chunky bits, but try to get the paste as smooth as possible. Transfer to a bowl or small container and set aside. (Note: The paste can be made a day in advance.)
- Cut the wonton wrappers into thin strips - about 4mm wide. Then heat 3-4 cups canola oil in a small pot over high heat (you may need more or less depending on the size of your frying vessel). Once the oil reaches a temperature of 180°C/356°F, turn down the heat to medium-low and add a small handful of the wonton wrapper strips. Fry for about 30 seconds, or until they are lightly golden and crispy. They will rise to the top and crisp up instantly. Transfer to a paper towel lined plate to drain, then repeat until all of the wonton wrapper strips are cooked. Set aside.
- Clean and pat-dry the chicken thighs, then cut into bite-sized pieces. Slice the red onion (or shallots if using), mince the garlic, and chop the red chilies. Rinse and drain the mung bean sprouts and set aside.
- Heat the canola oil in a large Dutch oven or stockpot over medium heat. Once hot, add the Khao Soi paste and cook for 2 minutes, stirring frequently.
- Add the chicken and cook for 2 minutes, or until the chicken starts to develop color and is coated in the paste.
- Add the red onion, garlic, and red chilies and stir to combine. Cook for a minute or until the onion has slightly softened.
- Pour in the low sodium chicken broth and coconut milk and stir to combine. Then stir in the mung bean sprouts and reduce the heat to medium-low.
- Season with fish sauce, sweet dark soy sauce, coconut sugar, lime juice, chili powder, and crushed red pepper flakes. Stir to combine, then simmer uncovered for 20-25 minutes. Taste and add fish sauce and sugar if needed to suit your taste, then switch off the heat.
- Cook the egg noodles according to package instructions in a pot of boiling salted water. Drain and divide the noodles evenly into four bowls.
- Ladle the chicken and soup on top of the noodles in the bowls. Top with the crispy wonton strips, chopped coriander and mint leaves, and sliced red onion. Serve with lime wedges for squeezing if desired.
Nutrition Facts : ServingSize 1 large bowl, Calories 1195 calories, Sugar 27.4g, Sodium 2791.4mg, Fat 45.4g, SaturatedFat 25.8g, UnsaturatedFat 13.2g, TransFat 0.1g, Carbohydrate 129.1g, Fiber 7.6g, Protein 54.5g, Cholesterol 112.9mg
KHAO SOI GAI (NORTHERN THAI COCONUT-CURRY NOODLES WITH CHICKEN)
You'll find khao soi, a deeply fragrant, coconut milk-based stew, throughout Southeast Asia, but the dish is a specialty of Chiang Mai, a city in Northern Thailand. Chicken is simmered in a creamy, spicy-sweet broth, then served over boiled egg noodles and garnished with crunchy fried noodles. (When made with beef, the dish is called khao soi nuea.) This version is adapted from Noree Thai, a restaurant in Los Angeles, which Noree Pla owns with her partner, the chef Fern Kaewtathip. Ms. Pla serves the khao soi she learned from her mother, which requires more than a dozen ingredients, but once you have the ingredients prepared, the dish comes together in less than an hour. For a lighter broth, use about half of the curry paste; for a more pungent khao soi, use it all.
Provided by Daniela Galarza
Categories dinner, curries, noodles, poultry, main course
Time 4h
Yield 4 servings
Number Of Ingredients 24
Steps:
- Make the curry paste: Bring 1/4 cup of water to a boil in a small saucepan. Add the dried chiles and makrut lime leaves (if using) to a small bowl; pour the boiling water on top and let steep for 10 minutes.
- While the mixture steeps, separate the cilantro leaves from the stems; set leaves and any tender stems aside for garnish. Roughly chop cilantro stems and add to a small food processor (or the bowl of a large mortar and pestle) along with the shallots, turmeric, lemongrass, ginger, garlic, curry powder, shrimp paste (if using) and lime zest.
- Add the soaked chile mixture (including its liquid) and process (or crush with a pestle) until curry paste is smooth, scraping down sides of bowl as needed, about 10 minutes for either method. Curry paste can be made up to 2 weeks ahead; store in a covered container in the refrigerator.
- Prepare the fried noodles: In a medium (2-quart) saucepan, bring 3 cups neutral oil to 325 degrees over medium-high heat. Add 4 ounces noodles and fry, flipping once or twice, until light brown, 30 to 60 seconds. Using a slotted spoon, transfer noodles to a paper towel-lined plate; set aside until ready to serve. Cool, strain and store remaining oil in a covered jar for another use.
- Heat a large Dutch oven or pot over medium. Add about 1/4 cup coconut cream, scraped from the top of one of the cans of coconut milk, to the pot and let it melt, about 10 seconds. Add at least half of the curry paste - or more, for a more pungent khao soi - and stir until deeply fragrant, about 30 seconds. Add 1 1/2 cups chicken broth and the remaining coconut milk, and increase heat to medium-high. Bring mixture just to a low boil, about 3 minutes.
- Use 1 tablespoon salt to season drumsticks, then add them to the boiling curry mixture. Cover, and let simmer until chicken is cooked through, 20 to 30 minutes. Uncover, lower heat, and add remaining 1/2 cup chicken stock along with 1 cup water. (It should be more like soup than stew.) Season to taste with fish sauce, sugar and salt. Turn heat to very low, and cover to keep warm.
- Meanwhile, bring 4 quarts water to a boil in a large pot. Add 2 teaspoons salt and remaining 12 ounces noodles. Cook until al dente. Drain and portion into four bowls. Add 2 drumsticks to each bowl, and about 2 cups curry broth. Garnish with fried noodles, pickled mustard greens, sliced shallots, chile paste or oil, reserved cilantro leaves and lime wedges. Serve immediately.
CHICKEN KHAO SOI (THAI COCONUT CURRY NOODLE SOUP)
Learn how to make chicken khao soi, a coconut curry noodle soup recipe hailing from Northern Thailand, Myanmar, and Laos, with both chewy & crispy noodles!
Provided by Sarah
Categories Noodles
Time 1h
Number Of Ingredients 24
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.
Nutrition Facts : Calories 689 kcal, Carbohydrate 46 g, Protein 41 g, Fat 40 g, SaturatedFat 29 g, Cholesterol 226 mg, Sodium 1457 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
KHAO SOI (NORTHERN THAI LAMB CURRY)
This gourmet recipe is from the Culinary Institute of America at Greystone. For a more down to earth version, you can cut the lamb off of the rack. Dice into cubes and add to the curry mixture. Heat through and then serve.
Provided by Member 610488
Categories Curries
Time 55m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Combine ground cumin, ground coriander seeds, curry powder, turmeric powder and minced garlic in a small bowl. Rub rack of lamb with mixed spices and wrap in plastic wrap. Refrigerate for several hours. When ready to make this dish, bring lamb to room temperature before cooking.
- Using medium saucepan, pour in 2 tablespoon cooking oil and start cooking the curry pastes on low heat for 2 to 3 minutes, adding the spices, then the coconut cream, and cook for 5 minutes. Add the rest of the coconut milk. Bring to a boil, and add the sugar and fish sauce to taste. Simmer for 1/2 hour and check the seasoning.
- Preheat the oven at 375 degrees F. Heat the saute pan with grapeseed oil and season the marinated lamb with salt. Sear until golden brown. Put in oven for 15 to 17 minutes until medium rare. Allow lamb to rest for 5 minutes before cutting into 8 ribs.
- Place 2 oz of wonton noodles in the center of the plate. Place the lamb rack on top and sprinkle with diced onion, pickled mustard greens, lime zest, and cilantro then pour the hot curry on the lamb. Garnish with 2 oz wonton noodles.
Nutrition Facts : Calories 628.8, Fat 32.6, SaturatedFat 24.1, Sodium 61.7, Carbohydrate 85.7, Fiber 2.7, Sugar 77.9, Protein 3
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
More about "khao soi gai northern thai coconut curry noodles with chicken food"
REAL-DEAL KHAO SOI GAI (NORTHERN THAI COCONUT CURRY …
From seriouseats.com
3.8/5 (15)Total Time 2 hrsCategory Mains, Soups And StewsCalories 952 per serving
THAI FOOD RECIPES: KHAO SOI GAI (NORTHERN THAI CURRY ...
From fanclubthailand.co.uk
Estimated Reading Time 5 mins
10 NORTHERN THAI DISHES YOU SHOULD KNOW - MICHELIN GUIDE
From guide.michelin.com
EASY KHAO SOI – THAI COCONUT CURRY SOUP WITH EGG NOODLES
From leelalicious.com
CHICKEN DRUMSTICK CURRY WITH EGG NOODLES (KHAO SOI GAI ...
From chatelaine.com
HOW TO MAKE KHAO SOI (THAI COCONUT CURRY NOODLE SOUP)
From tasteofhome.com
NORTHERN THAI CURRY NOODLES WITH CHICKEN (KHAO SOI GAI ...
From unileverfoodsolutions.co.th
KHAO SOI - NORTHERN THAI CURRY — WANDERINGS IN MY …
From wanderingsinmykitchen.com
KHAO SOI (CHIANG MAI COCONUT CURRY NOODLE SOUP) RECIPE ...
From sbs.com.au
NORTHERN THAILAND CURRY NOODLES (KHAO SOI) | ASIAN ...
From asianinspirations.com.au
KHAO SOI GAI ข้าวซอยไก่ NORTHERN THAI NOODLE CURRY WITH ...
From thaifoodtime.com
YI PENG THAI DINING - FOOD MENU
From yipengthaidining.com
CHICKEN CURRY NOODLE SOUP (KHAO SOI GAI RECIPE) | SO MUCH FOOD
From somuchfoodblog.com
EASY KHAO SOI RECIPE (THAI COCONUT CURRY NOODLE SOUP ...
From feastingathome.com
KHAO SOI GAI - MENU - ATCHANA'S HOMEGROWN THAI - MIAMI
From yelp.com
R/FOOD - [I ATE] KHAO SOI GAI, A NORTHERN THAI DISH WITH ...
From reddit.com
KHAO SOI | WHAT IS KHAO SOI | KHAO SOI RECIPE
From worldtravelchef.com
KHAO SOI GAI RECIPE – CHIANG MAI CURRY NOODLE CHICKEN SOUP ...
From grantourismotravels.com
REAL-DEAL KHAO SOI GAI (NORTHERN THAI COCONUT CURRY NOODLE ...
From pinterest.ca
KHAO SOI RECIPE | MADE IN
From madeincookware.com
KHAO SOI (NORTHERN THAI COCONUT CURRY SOUP) - CHILI PEPPER ...
From chilipeppermadness.com
REAL-DEAL KHAO SOI GAI (NORTHERN THAI COCONUT CURRY NOODLE ...
From athmfoodandcookingrecipe.blogspot.com
KHAO SOI: 15 MIN THAI COCONUT CURRY CHICKEN NOODLE SOUP
From iamafoodblog.com
CHICKEN KHAO SOI (NORTHERN THAI CURRY) - SPRINKLES & SEA SALT
From sprinklesandseasalt.com
FOOD TO TRY IN THAILAND, THAILAND FOOD TOUR - COLLETTE
From gocollette.com
KHAO SOI GAI (NORTHERN THAI COCONUT-CURRY NOODLES WITH ...
From getrecipecart.com
REAL-DEAL KHAO SOI GAI (NORTHERN THAI COCONUT CURRY NOODLE ...
From flixwow.com
REAL-DEAL KHAO SOI GAI (NORTHERN THAI COCONUT CURRY NOODLE ...
From recipes.studio
HAO NOODLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
KHAO SOI RECIPE, NORTHERN STYLE CURRIED NOODLE SOUP WITH ...
From thaifoodmaster.com
THAI COCONUT CURRY CHICKEN NOODLES KHAO SOI GAI (ข้าวซอย ...
From youtube.com
NORTHERN THAI CURRY NOODLES (KHAO SOI) - MY MARKET KITCHEN
From mymarketkitchen.tv
TRADITIONAL NORTHERN THAI FOOD (KHAO SOI), SPICY CURRY ...
From stock.adobe.com
KHAO SOI - THAI RECIPES
From cooking-thai-recipes.com
KHAO SOI - NORTHERN THAI CURRY NOODLES | ข้าวซอย - …
From tielandtothailand.com
NORTHERN THAI CURRY NOODLES (KHAO SOI) - ASIAN INSPIRATIONS
From asianinspirations.com.au
NORTHERN THAI CURRY NOODLES | KHAO SOI | ข้าวซอย – RACHEL ...
From rachelcooksthai.com
KHAO SOI GAI, THAI NOODLES KHAO SOI, CHICKEN CURRY WITH ...
From stock.adobe.com
DAMN DELICIOUS KHAO SOI : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
KHAO SOI GAI (NORTHERN THAI COCONUT-CURRY NOODLES WITH ...
From pinterest.ca
THAI COCONUT CURRY NOODLE SOUP (KHAO SOI) RECIPE | FOODIE ...
From thefoodieglobetrotter.com
CHICKEN KHAO SOI RECIPE - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love