KHAO SOI (CHIANG MAI) NOODLES
Khao Soi Noodles (also known as Chiang Mai Noodles) are a creamy, rich, chicken and noodle dish that comes from the Northwestern region of Thailand. There's a reason this dish was once named the most delicious dish in the world - try it once and you'll inevitably crave it afterwards. This recipe includes instructions for using store-bought Khao Soi powder (super easy) or homemade curry paste (a bit more time consuming) and can be made on the stovetop, in the Instant Pot, or in the slow cooker.
Provided by Jess Smith via Inquiring Chef
Categories Main Dish
Time 50m
Number Of Ingredients 14
Steps:
- Heat a Dutch oven, wok, or saute pan over medium heat. Add 2 Tablespoons oil. When the oil begins to simmer, sear chicken until golden brown on all sides, about 8 to 10 minutes total. (It will finish cooking in the curry, so don't worry if it's not cooked through.) Set drumsticks aside, leaving pan over heat.
- To heated pan, add 3/4 cup coconut milk (if using canned coconut milk that has separated, use the top, thicker portion of the milk) to the pan. Simmer coconut milk, stirring constantly, until it has reduced by half and you can see oil separating from the milk, 5 to 6 minutes. (Note: This step to "break" the coconut milk is part of the traditional process, but don't worry if your coconut milk doesn't show signs of separating after this initial cook time - just proceed with the recipe.)
- To coconut milk, add Khao Soi curry paste or seasoning packet and simmer, stirring constantly, until thick and fragrant, 2 to 3 minutes.
- Add chicken pieces and stir to coat in curry paste.
- Pour chicken stock and remaining 1 cup coconut milk over chicken.
- Bring to a boil and then reduce temperature to maintain a low simmer. Cover and simmer until chicken is cooked through and very tender, 20 minutes for cubed chicken and 30 minutes for drumsticks.
- Turn on the pressure cooker's sauté function to normal / medium. When hot, add 2 Tablespoons oil. When the oil begins to simmer, sear chicken until golden brown on all sides, about 8 to 10 minutes total. (It will finish cooking in the curry, so don't worry if it's not cooked through.) Set drumsticks aside, leaving sauté function on.
- To heated pot, add 3/4 cup coconut milk (if using canned coconut milk that has separated, use the top, thicker portion of the milk).
- To coconut milk, add Khao Soi curry paste or seasoning packet and simmer, stirring constantly, until thick and fragrant, 2 to 3 minutes.
- Add chicken and stir to coat in curry paste.
- Pour chicken stock and remaining 1 cup coconut milk over chicken.
- Turn off saute function and let the mixture cool slightly. Scrape up any browned bits on the bottom of the pan (this is a key step to prevent the burn error).
- Close and lock the lid. Set steam valve to Sealing. Cook on manual / high for 15 minutes.
- Let pressure naturally release for 5 minutes and then manually release any remaining pressure.
- Heat a Dutch oven, wok, or saute pan over medium heat. Add 2 Tablespoons oil. When the oil begins to simmer, sear chicken until golden brown on all sides, about 8 to 10 minutes total. (It will finish cooking in the curry, so don't worry if it's not cooked through.) Set drumsticks aside, leaving pan over heat.
- To heated pan, add 3/4 cup coconut milk (if using canned coconut milk that has separated, use the top, thicker portion of the milk) to the pan. Simmer coconut milk, stirring constantly, until it has reduced by half and you can see oil separating from the milk, 5 to 6 minutes. (Note: This step to "break" the coconut milk is part of the traditional process, but don't worry if your coconut milk doesn't show signs of separating after this initial cook time - just proceed with the recipe.)
- To coconut milk, add Khao Soi curry paste or seasoning packet and simmer, stirring constantly, until thick and fragrant, 2 to 3 minutes.
- Transfer coconut and curry mixture to the bowl of a slow cooker. Add chicken stock, remaining 1 cup coconut milk and chicken.
- Cover and cook on high for 4 hours or low for 6 to 7 hours.
- When the curry is nearly finished, fill a wok, Dutch oven, or saucepan with about 4 inches of vegetable oil and place it over medium heat. Set a plate lined with paper towels nearby. When the oil is hot, fry 6 ounces of noodles in batches until golden brown and crisp, 2 to 3 minutes. Make sure that each portion of noodles is roughly the right size to top each bowl of soup. Transfer fried noodles to paper towels and season immediately with some salt.
- Bring a pot of water to a boil and add 4 ounces noodles. Boil until just tender (they should still have a bit of a chewy texture). Drain.
- When the curry is finished, taste and season with some salt, fish sauce, or a pinch of sugar if you'd like. (This is a key step for a great Thai curry. Customizing to taste means you'll get a curry that you love every time.)
- Divided boiled noodles between serving bowls. Ladle curry over top. Finish with fried noodles and toppings
Nutrition Facts : Calories 409 kcal, Carbohydrate 21 g, Protein 19 g, Fat 28 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 72 mg, Sodium 282 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHIANG MAI CURRY NOODLES (KAO SOI)
In Northern Thailand, kao soi is a meal for one, served up in an enormous bowl and garnished with a playful tangle of crunchy egg noodles fried crisp for a contrast in texture to the tender noodles and smooth, sunny-colored sauce. The standard condiments include Chinese-style ground chilies in oil, chopped pickled cabbage and wedges of lime. *** To make crispy noodle nests, you'll need about ½ lb thin fresh egg noodles. Heat about 2 cups vegetable oil in a wok or small, deep skillet to about 375 F. Carefully add a handful of noodles, let it sizzle and brown a few seconds, turn gently with tongs, and transfer the "nest" to a platter to cool. Serve in individual soup bowls with chopsticks or forks for the noodles, and big spoons for the delicious curry sauce. Recipe courtesy of Nancie McDermott.
Provided by Sandi From CA
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste.
- Add the coconut milk, chicken broth, turmeric, soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes until meat is cooked through.
- Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.
- Cook the noodles in a large pot of rapidly boiling water until tender but still firm, as little as 2 minutes for fresh noodles and 7 minutes or more for dried. Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls. Ladle on hot curry, and sprinkle each serving with the shallots, cilantro and green onions. Serve hot and garnish with crunchy noodle nests as noted in description if using.
CHIANG MAI CURRIED NOODLES (KHAO SOI GAI)
This creamy, tangy curry from northern Thailand, with coconut milk and juicy chicken thighs, is topped with pickled shallots and crispy noodles
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 18
Steps:
- First, make the pickled chilli & shallots: Put the chilli and shallots in a small bowl and pour the vinegar over. Add some salt and let it sit to pickle while you make the curry.
- In a large saucepan, heat the 1 tbsp vegetable oil. Add the curry paste and turn the heat down to medium. Cook for 5 mins, then add the curry powder and chilli flakes. Cook for 1 min more, then add the coconut milk, coconut cream, stock, fish sauce and lime juice. Bring to a simmer.
- Chop the chicken into pieces and add to the curry. Cook for 15 mins or until tender.
- Boil some water in a large saucepan for the noodles. Meanwhile, heat the vegetable oil in a small wok - it's ready when a small piece of bread sizzles when dropped in. Add 75g of the noodles to the wok in 4 batches until they bubble up and go crispy. Use a wire mesh ladle or slotted spoon to remove them and drain on kitchen paper.
- Boil the remaining noodles for 2-3 mins until al dente, then drain. Divide the noodles between 4 bowls. Pour the curry over each and top with coriander, beansprouts, some drained pickled chilli & shallots, spring onions and a drizzle of chilli oil. Top with the crisp noodles and devour while it's hot.
Nutrition Facts : Calories 780 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.6 milligram of sodium
CHIANG MAI NOODLE BEEF KHAO SOI
Looking to learn how to make authentic Chiang Mai Noodles? Our traditional Beef Khao Soi recipe features egg noodles in a rich and creamy coconut sauce.
Provided by Andrew Dobson
Categories Main Course
Time 2h
Number Of Ingredients 21
Steps:
- Remove excess fat from beef short rib. With a pairing knife, slice beef into large chunks.
- In a dutch oven, heat vegetable oil over medium high. Add beef short rib chunks with tongs and brown in oil on both sides, 2-3 minutes. It's easiest to do this in batches, removing browned meat and placing in a separate bowl until all of the beef has been seared.
- Add red curry paste to the saucepan and turn the heat down to medium. Cook for 5 mins, then add the Indian curry powder, turmeric and sliced red chili.
- Cook for 1 minute then add coconut milk, coconut cream, brown sugar, garlic, ginger, shrimp paste, tamarind paste, beef stock, fish sauce and lime juice. Bring to a simmer.
- Return the seared beef back to the pot filled with Chiang Mai Noodle Kao Soi curry sauce.
- Keep the broth at a simmer over low heat and cover with a heavy lid, and cook for 2 hours, until the beef chunks are extremely tender and some oil has started to separate from the broth, floating to the surface.
- During the braising process, if the liquid level has reduced too much, add more water or beef stock to bring it back to the original level.
- While beef short rib is tenderizing in the coconut curry sauce, add 2 inches of canola oil to a large wok. Heat the oil over medium-high heat until it bubbles.
- Separate the fresh egg noodles into segments, then fry 3 oz until golden brown and crispy. Drain well and set aside.
- Bring a large pot of water to boil and cook the remaining flat egg noodles until soft and cooked through, drain well and set aside.
- Assembly: Add a small handful of cooked egg noodles into the bottom of a large soup bowl. Ladle the Kao Soi curry sauce along with chunks of beef over the noodles. Garnish Chiang Mai Noodle bowl with crispy fried egg noodles, sliced shallots, chopped cilantro, bean sprouts and lime wedges. Serve with soup spoon and chopsticks.
Nutrition Facts : Fat 84.1 g, Fiber 3.1 g, Calories 1496 kcal, SaturatedFat 53.2 g, Cholesterol 103 mg, Sugar 85.7 g, Carbohydrate 148.6 g, Sodium 2027 mg, Protein 40.2 g, ServingSize 1 serving
CHIANG MAI CURRY NOODLES
From Quick&Easy Thai by Nancie McDermott. Can use angel hair pasta or spaghetti in place of Chinese style egg noodles if you cannot find them.
Provided by hannahactually
Categories Thai
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- heat oil in medium saucepan over medium heat, and then add garlic. toss well and add red curry paste, mashing and stirring to soften it in the oil, about 1 minute add chicken and cook 1-2 min, tossing now and then to brown it evenly and mix it with curry paste. add coconut milk, chicken broth, turmeric or curry powder, soy sauce, sugar, and salt and stir well. bring to gentle boil and adjust heat to maintain lively simmer. cook about 10 min, until meat is cooked through. stir in lime juice, remove from heat, and cover to keep curry warm.
- cook noodles in large pot of rapidly boiling water, until tender but still firm, as little as 2 minutes for fresh chinese noodles. drain, rinse well in cold water, drain again, and divide the noodles among individual serving bowls. ladle on hot curry and sprinkle each serving bowl with shallots, cilantro, and green onions. serve hot.
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CHIANG MAI NOODLES RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4-6Total Time 30 minsCategory Dinner
- Heat the oil in a large wok. Add the onion and garlic and stir-fry for 2 minutes, or until lightly browned. Stir in the curry paste and turmeric and stir-fry for 1 minute, or until fragrant. Add the coconut milk and 500 ml (17 fl oz/2 cups) of water. Bring to the boil, then reduce the heat and simmer for 5 minutes.
- Add the chicken strips and simmer for 5 minutes, or until the chicken is cooked. Stir in the fish sauce, palm sugar and lime juice and simmer for 1–2 minutes, or until the sugar has dissolved.
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