Thai Coconut Noodles Food

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.

KHAO SOI ( THAI COCONUT NOODLE SOUP)

Steps:

• Start a pot of boiling water, to cook the rice noodles and make sure to follow your package directions, as rice noodles can differ. Drain and rinse with water to help prevent them from sticking together. A little oil to coat, will help here, or if you time it right, you can add it directly to the soup.
• While water is boiling, prep the shallot, garlic, lemongrass, red bell pepper, then get all other ingredients ready by the stove.
• In a medium pot, heat oil over medium heat. Add shallot and lemongrass. Saute until fragrant and golden, about 3 minutes. Add garlic, saute 1-2 minutes. Add red curry paste, turmeric, and a pinch of cardamom. Saute for 1-2 minutes.
• Add the coconut milk , chicken broth and kefir lime leaves and bring to a simmer, stirring. Once gently simmering add the bell pepper, fish sauce, sugar, soy sauce and chili garlic paste.
• Add the prawns (or chicken or crispy tofu) and gently simmer until cooked. Give a generous squeeze of lime. Taste, adding more lime/salt/ red curry paste if necessary.
• Drain the noodles. If serving all of the soup immediately, toss the noodles right into the pot and then serve. Alternatively, divide noodles into the bowls and ladle the flavorful soup over top- a bit easier to handle.
• Garnish with fresh basil, pickled mustard greens, crispy noodles, bean sprouts, thinly sliced red onion, lime wedge, or chopped scallions.

THAI COCONUT NOODLES

Steps:

• Pour a little oil in a large pot.
• Add onion, garlic, red pepper, coriander and cumin.
• Saute until onion has become translucent.
• Add soy sauce, coconut milk and chicken/vegetable stock. Let simmer for 20 minutes to develop flavor.
• Add cooked chicken and rice noodles.
• Continue cooking for ten minutes or until the noodles are softened.

COCONUT CURRY NOODLE BOWL

Steps:

• Heat the oil in a large saucepan, add the garlic, chilli (if using) and ginger, and fry on a low heat for about 5 mins until softened. Add the curry powder and stir, frying for 1 min more until aromatic. Add the soy sauce and sriracha (if using), and stir again. Pour in the coconut milk, breaking up any solids on the top of the can with a spoon. Stir until combined, then leave the sauce on a medium heat with a lid on to simmer for 15 mins.
• Meanwhile, heat oven to 200C/180C fan/gas 6. Put the nuts in a bowl and mix with the soy sauce and maple syrup until fully coated. Scatter the nuts on a sheet of baking parchment on a baking tray, and roast for 10-12 mins, stirring halfway through.
• While the nuts are roasting, heat the sesame oil in a wok or large frying pan. When hot, add the veg and stir-fry for 3-4 mins until slightly softened. Add the noodles and fry for another 2 mins until heated through.
• Take both pans off the heat and pour the coconut sauce into the wok (or add the noodles to the saucepan) and stir until everything is coated in the sauce. Spoon into bowls and scatter over the nuts and coriander.

STIR-FRIED COCONUT NOODLES

Steps:

• If using rice noodles, soak them in very hot water to cover until ready to add to stir-fry in Step 4. If using linguine, bring a large pot of water to a boil, salt it, and cook pasta until it is nearly but not quite done. Drain, and rinse in cold water.
• Meanwhile, place 1 tablespoon of the oil in a large skillet or wok; turn heat to high. A minute later, add meat, and cook, stirring occasionally, until browned, about 5 minutes. Remove with slotted spoon; set aside.
• Add another tablespoon of the oil to skillet, followed by bell pepper and eggplant. Cook over medium-high heat, stirring occasionally, until both are browned and tender, about 10 minutes. Remove with slotted spoon; combine with meat.
• Add remaining tablespoon of oil, followed immediately by the garlic and about 30 seconds later, the coconut milk. Cook over medium-high heat, stirring and scraping with a wooden spoon, for about a minute. Add drained noodles along with meat and vegetables, and cook until noodles absorb most of the coconut milk, about 3 minutes.
• Season with nam pla to taste, then add plenty of black pepper. Garnish with cilantro, and serve.

THAI COCONUT RICE NOODLES WITH CHICKEN

Steps:

• Heat water for noodles and cook pasta 6-8 minutes (stir-fryable) or according to package directions.
• Drain noodles, rinse under cool water and allow to drain; cut into smaller pieces if desired.
• Meanwhile, toast coconut if necessary.
• Using a whisk, mix together ingredients for sauce: coconut milk, peanut butter, soy sauce, fish sauce, garlic, curry powder, brown sugar, and cayenne pepper.
• Heat oil in large pan until almost smoking.
• Add chicken and stir-fry until almost done and nicely browned.
• Add bell pepper and cook 1-2 minutes.
• Add mushrooms and cook until they are tender.
• Add chopped scallions, basil, and the juice of the lime and cook briefly.
• Stir in sauce mixture and allow to heat.
• Add cooked noodles and chopped cilantro and toss until thoroughly coated.
• Allow to heat through then remove from heat.
• Serve garnished with toasted coconut, chopped cashews, and minced chiles.