Chiang Mai Curried Noodle And Chicken Soup Kao Soi Gai

Haw muslim traders from the south of china probably brought this dish to chiang mai (in northern thailand). This version is based on one in david thompson's authoritative book, thai food, and is posted in response to a request in the asian forum. Thompson says, 'the best noodles to use are the somewhat flat egg noodles, about 1/2-centimetre (1/4-inch) wide. Deep fry a few of them in very hot, clean oil to use as a garnish, but be careful -- they splatter as they expand and become crisp.' he also says that beef can be used in place of chicken. Preparation and cooking times are guesses. Recipe #269411 is supposed to be a nice complement to this.

Steps

Pre-heat oven to 200c.

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 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 lim.

Ingredients

red chilies, red shallots, garlic cloves, fresh turmeric, fresh ginger, fresh coriander, coriander seed, salt, coconut cream, chicken leg, palm sugar, light soy sauce, dark soy sauce, stock, fresh egg noodles, green onion, fresh coriander leaves