Curry Coconut Broth with Chicken and Crispy Noodles

Name: Curry Coconut Broth with Chicken and Crispy Noodles
Yield: Makes 4 to 6 bowls as a one-dish meal
Cuisine: Thai
Ingredients: 2 cans (about 14 oz. or 414 ml. each) coconut milk, stirred (divided use); ¼ cup Roughly chopped cilantro (leaves and stems); 2 cups Deep-fried wide, flat egg noodles (¼ inch (0.6 cm.) wide)—Cook from raw state into individual nests; 3 small Shallots, sliced, about ¼ inch (0.6 cm.) thick, (rinsed under cold water to reduce harshness); 2 medium Limes, cut into wedges; 2 Tbsp. Light brown palm sugar; 1 Tbsp. Soy sauce; 5 cups (1.18 L.) Light chicken broth; 1 lb. (454 g.) Chicken thigh meat, cut into bite size strips, about ¼ inch (0.6 cm.) thick; 1 lb. (454 g.) fresh wheat noodles, ideally flat (similar to fettuccini shape), cooked; ½ cup Pickled mustard greens, roughly chopped, ½-inch (1.3 cm.) pieces; ¼ cup Fish sauce (nahm pla); 2 Tbsp. Lime juice; 6 cloves Garlic, roughly chopped; 3 Tbsp. Red curry paste (add 1 more tablespoon if paste was made in blender) or store bought; ½ tsp. Ground turmeric; 1 Tbsp. Grated ginger; ½ tsp. Ground coriander

Kao Soi Gai

Preparation info

Makes
4 to 6
bowls as a one-dish meal

Difficulty
Medium

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

Thai mastery of complex flavors and textures finds its best showcase in this dish of resilient wheat noodles floating in rich scented coconut broth garnished with more crispy noodles. Thailand shares more than just a border with Myanmar (Burma). The nations have borrowed from each other in the evolution of dishes such as Kao Soi. Believed to be a hybrid of the Burmese word “khauk-hswe,” which translates as “noodles,” it also shows influences from Chinese style. A rich, coconut milk-based cu