Chiang Mai Noodles

Name: Chiang Mai Noodles (Kao Soi)
Cuisine: Thailand
Ingredients: 500 mL (2 cups/16 fl oz) coconut cream; All of the curry paste; 30 mL (2 tablespoons) thick soy sauce; 500 g (1 lb) chicken drumsticks, chopped into thirds; 1 L (4 cups/1¾ pt) chicken stock; 1 L (4 cups/1¾ pt) safflower oil; 2 (375 g/12 oz) packets egg noodles; 1 teaspoon white (granulated) sugar; 3 tablespoons coriander (cilantro) leaves; 20 fresh coriander (cilantro) leaves; 100 g (4 oz) pickled mustard greens, sliced; 3 limes, washed and quartered; The chilli and garlic mix; The chilli and garlic mix; Fresh vegetables, such as green beans, savoy cabbage and fresh Thai basil leaves; Fresh vegetables, such as green beans, savoy cabbage and fresh Thai basil leaves; Fresh vegetables, such as green beans, savoy cabbage and fresh Thai basil leaves; Fresh vegetables, such as green beans, savoy cabbage and fresh Thai basil leaves; 5 dried long red chillies, chopped; 4 red shallots, chopped; 3 cloves garlic; 2 coriander (cilantro) roots; 1 teaspoon salt; 1 tablespoon curry powder

Kao Soi

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS IS A NORTHERN Thai equivalent of Malaysian laksa noodles and is always eaten for lunch. Beef or pork may also be used.

Ingredients

500 mL (2 cups/16 fl oz) coconut cream
All of the curry paste

Asia
Thailand
Malaysia
Lunch
South East Asia
Pasta

Method

In a medium pan, boil the coconut cream over medium heat, stirring constantly until it separates, 8-10 minutes. Add the curry paste and fry for 2-3 minutes until fragrant. Add the soy sauce and the chicken. Seal the meat then cover with the stock. Simmer until the chicken is tender, about 15 minutes.

Heat the oil in a wok and deep-fry 1 cup of the egg noodles until crisp. Strain and put