Thai Curried Noodle Gueyteow Kak Food

CHIANG MAI CURRIED NOODLE AND CHICKEN SOUP (KAO SOI GAI)

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.

THAI CURRIED NOODLES RECIPE

Steps:

• Heat a wok, or large pan, add the Thai paste and the prepared butternut squash and sweet potato, and stir-fry for 2 mins over a medium heat.
• Pour in the coconut milk and 2 canfuls of hot water, add the stock cube, bring to the boil and simmer for 15 mins until the vegetables are just tender.
• Add the soya beans or peas and then the noodles. Simmer for 2 mins.
• Pour boiling water over the pak choi in a bowl and leave for about 2 mins. Ladle the curry into bowls and add the pak choi. Top with fresh basil leaves and slices of red chilli, if you like.