Chiang Mai Thai Noodle Soup Recipes

CHIANG MAI THAI NOODLE SOUP

Steps:

• PREPARATION:.
• COOKED NOODLES-Place fully cooked noodles (from one 16 oz package) into boiling water and cook for a few minutes (do not overcook), drain (under cool water) and keep moist, separate the noodles so they do not clump up, set aside.
• CRISPY NOODLES (if you are substituting already store bought fried noodles, skip this step)- Heat 1 cup of oil in a deep pot, place some of the noodles (from the second 8 oz package) into a small round strainer creating a birds nest shape, add the noodles (with the strainer) into the hot oil and ladle over hot oil until the noodles appear golden brown and crispy (do not over cook), remove to a plate lined with paper towels to absorb some of the oil, do the same to make a total of 4 birds nests, set aside.
• PRESERVED VEGETABLES- Place the mustard greens (other preserved vegetables, like Kimshi) into a bowl, add some water and rinse briefly to remove some of the hot spices, then into a microwave for about 45 seconds, set aside.
• CILENTRO LEAVES- Remove the leaves from the stems, chop a little and place in a bowl of cold water and rinse to remove any sand, set aside.
• LIME SLICES- Cut one lime into circular shapes, set aside.
• SHALLOTS- Remove the paper like skin and then slice into thin round/oval shapes, set aside.
• COOKING INSTRUCTIONS:.
• In a big soup pot add 2 tablespoons of oil, then add the 2 tablespoons Thai red curry paste , turmeric, ground coriander (or ground cardamom seeds/curry powder), stir briefly to release the flavors.
• Next add the chicken stock, coconut milk, chopped anchovies (or fish sauce), sugar and stir, bring to a low simmer.
• Taste and adjust as needed by adding more Thai curry paste to taste, lime juice (optional) and Bijol food coloring (optional) if desired.
• Next add the chicken pieces and simmer for about 15 minutes, until the pieces of chicken are cooked.
• In 4 individual bowls, add some of the cooked noodles and then ladle in some of the coconut soup mixture along with the chicken pieces.
• In the center of the bowl add the cilantro and preserved vegetables, then some shallots around the sides of the bowl.
• Next on top (and to one side) add one fried crispy noodle birds nest or if using already bought crispy noodles place all around the inside of each individual bowl.
• Place a lime slice wedged into the rim of the bowl (have extras as desired for guests).
• Enjoy!
• NOTES:.
• 1) The original recipe (and now modified to my taste) was from the book "Marion: Recipes and stories from a hungry cook," by Marion Grasby, based in Australia.
• 2) I was not very successful in making a rounded and somewhat deep birds nest -- but resulted in one that was just noodles bunched together. So perhaps you will have better success in making a better birds nest -- .
• 3) You can also add a pinch of Bijol (brand name, optional) food coloring to enhance the color of the coconut soup.

CHIANG MAI CURRIED NOODLES (KHAO SOI GAI)

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.