KHAO SOI GAI (NORTHERN THAI COCONUT-CURRY NOODLES WITH CHICKEN)
You'll find khao soi, a deeply fragrant, coconut milk-based stew, throughout Southeast Asia, but the dish is a specialty of Chiang Mai, a city in Northern Thailand. Chicken is simmered in a creamy, spicy-sweet broth, then served over boiled egg noodles and garnished with crunchy fried noodles. (When made with beef, the dish is called khao soi nuea.) This version is adapted from Noree Thai, a restaurant in Los Angeles, which Noree Pla owns with her partner, the chef Fern Kaewtathip. Ms. Pla serves the khao soi she learned from her mother, which requires more than a dozen ingredients, but once you have the ingredients prepared, the dish comes together in less than an hour. For a lighter broth, use about half of the curry paste; for a more pungent khao soi, use it all.
Provided by Daniela Galarza
Categories dinner, curries, noodles, poultry, main course
Time 4h
Yield 4 servings
Number Of Ingredients 24
Steps:
- Make the curry paste: Bring 1/4 cup of water to a boil in a small saucepan. Add the dried chiles and makrut lime leaves (if using) to a small bowl; pour the boiling water on top and let steep for 10 minutes.
- While the mixture steeps, separate the cilantro leaves from the stems; set leaves and any tender stems aside for garnish. Roughly chop cilantro stems and add to a small food processor (or the bowl of a large mortar and pestle) along with the shallots, turmeric, lemongrass, ginger, garlic, curry powder, shrimp paste (if using) and lime zest.
- Add the soaked chile mixture (including its liquid) and process (or crush with a pestle) until curry paste is smooth, scraping down sides of bowl as needed, about 10 minutes for either method. Curry paste can be made up to 2 weeks ahead; store in a covered container in the refrigerator.
- Prepare the fried noodles: In a medium (2-quart) saucepan, bring 3 cups neutral oil to 325 degrees over medium-high heat. Add 4 ounces noodles and fry, flipping once or twice, until light brown, 30 to 60 seconds. Using a slotted spoon, transfer noodles to a paper towel-lined plate; set aside until ready to serve. Cool, strain and store remaining oil in a covered jar for another use.
- Heat a large Dutch oven or pot over medium. Add about 1/4 cup coconut cream, scraped from the top of one of the cans of coconut milk, to the pot and let it melt, about 10 seconds. Add at least half of the curry paste - or more, for a more pungent khao soi - and stir until deeply fragrant, about 30 seconds. Add 1 1/2 cups chicken broth and the remaining coconut milk, and increase heat to medium-high. Bring mixture just to a low boil, about 3 minutes.
- Use 1 tablespoon salt to season drumsticks, then add them to the boiling curry mixture. Cover, and let simmer until chicken is cooked through, 20 to 30 minutes. Uncover, lower heat, and add remaining 1/2 cup chicken stock along with 1 cup water. (It should be more like soup than stew.) Season to taste with fish sauce, sugar and salt. Turn heat to very low, and cover to keep warm.
- Meanwhile, bring 4 quarts water to a boil in a large pot. Add 2 teaspoons salt and remaining 12 ounces noodles. Cook until al dente. Drain and portion into four bowls. Add 2 drumsticks to each bowl, and about 2 cups curry broth. Garnish with fried noodles, pickled mustard greens, sliced shallots, chile paste or oil, reserved cilantro leaves and lime wedges. Serve immediately.
KHAO SOI SOUP
From northern Thailand, a noodle soup with an amazing mix of flavor and texture. My mom made this for me recently, and I fell in love with it. It is a variation on a recipe about street food she found in her local paper. It is quite flavorful, so if you prefer a less spicy dish, reduce the amount of spices.
Provided by Chandrav
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 20
Steps:
- Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir chopped shallots and garlic until garlic starts to turn golden, 2 to 4 minutes. Add red curry paste and curry powder; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, water, chicken, and sea salt; bring to a boil. Reduce heat to medium low and simmer soup.
- Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.
- Heat 1/2 cup oil in a skillet over medium-high heat; fry Thai chile peppers until browned, 2 to 4 minutes. Transfer chile peppers to soup, reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned, 2 to 4 minutes; transfer to soup and reserve oil in skillet.
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp, 3 to 5 minutes.
- Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.
Nutrition Facts : Calories 726.3 calories, Carbohydrate 58.1 g, Cholesterol 35 mg, Fat 48.5 g, Fiber 4.5 g, Protein 20.5 g, SaturatedFat 35.8 g, Sodium 1073.8 mg, Sugar 7.6 g
KHAO SOI (NORTHERN CHICKEN CURRY NOODLES)
Provided by Christine Muhlke
Categories dinner, weekday, main course
Time 1h
Yield serves 4
Number Of Ingredients 16
Steps:
- Place a large, heavy-bottomed casserole over medium heat. Add 2 tablespoons of the oil, red curry paste, curry powder, turmeric and, if you choose, cardamom. Cook for a few minutes, stirring vigorously, until the curry paste is fragrant. Be careful it doesn't burn. Add 1 cup of the coconut milk and bring to a boil. Boil for a few minutes, stirring well, until red oil separates from the coconut mixture. Add 1 more cup of the coconut milk, return to a boil, and again boil until the oil separates.
- Add the chicken pieces, 1 cup chicken stock and remaining 1 cup coconut milk. If the mixture is very thick, add additional chicken stock or water as needed. Bring back to a boil, then reduce to a simmer. Add the sugar and fish sauce. Cover and simmer until the chicken is tender, about 45 minutes. Season to taste with fish sauce; the flavor should be salty and spicy with an aftertaste of sweetness. (It should be a bit saltier than you wish for the final dish, as the addition of other ingredients at serving time will dilute the seasoning.)
- Place a large saucepan over medium-high heat, and add the remaining vegetable oil. Place 1 cup of the noodles in a bowl and separate the strands. When the oil is shimmering, add the noodles a few strands at a time. Fry them, turning once, until crisp and golden. Remove from heat and set aside. Add the dried chilies to the pan and fry for a few seconds until they puff up; set aside.
- Bring a large pot of water to a boil. Rinse the remaining noodles in cold water, and add to the boiling water. Cook until barely tender, 2 to 3 minutes, stirring well to prevent sticking. Drain well.
- To serve, divide the noodles among 4 bowls, and top with chicken curry. Garnish with shallots, mustard greens, fried noodles and lime wedges. Add fried chilies to taste, for extra heat. Sprinkle with cilantro, and serve.
PEI WEI ASIAN DINER CARAMEL CHICKEN
This is a copycat recipe for Pei Wei Asian Diner's Caramel Chicken (Caramel chile sauce, pineapple, ginger, garlic, lemongrass, mint, rice sticks, Asian slaw of cucumbers, red bell peppers, carrots, cilantro, red onions, Fresno chile peppers, Vietnamese vinaigrette).
Provided by Member 610488
Categories Whole Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 325 degrees F.
- Combine sugar and water in a high sided sauce pot. Bring to boil and simmer until the sugar turns a dark caramel color, but not burnt. Do not stir the sugar while cooking or it may crystallize.
- Add the chicken broth (the broth will boil quickly and spatter because of the hot sugar so be careful. This is the reason for the high sided pan).
- Stir in the broth and continue stirring over low heat until the sugar dissolves, then add the fish sauce and soy sauce. Set aside.
- Combine Vietnamese vinaigrette ingredients to a medium bowl and add cucumbers, red bell peppers and carrots. Marinate until ready to use.
- Season the chicken pieces with the salt.
- Heat the vegetable oil in a large dutch oven and brown the chicken pieces on all sides. Set aside.
- In the same pan, (using the extra vegetable oil if needed) saute the ginger, garlic, red onion, and jalapeno over medium heat for 4-5 minutes until soft and fragrant.
- Add the browned chicken pieces and the caramel sauce to the dutch oven, turning the chicken in the caramel broth to coat all sides. Arrange the chicken in the pan so it is all submerged in the sauce as much as possible and bring the pot to a boil.
- Cover the pot, put in the oven and braise until done (35-45 minutes). While chicken is cooking, assemble the green onion, pineapple chunks and the other herbs and set aside.
- Just before serving, add in the green onions and pineapple chunks and stir well. Serve the chicken over your favorite rice or rice vermicelli.Top with portion of Vietnamese vinaigrette slaw.
Nutrition Facts : Calories 1196.5, Fat 68.9, SaturatedFat 17.3, Cholesterol 243.8, Sodium 3115.4, Carbohydrate 83.5, Fiber 2.8, Sugar 73.1, Protein 62.3
PEI WEI ASIAN DINER KHAO SOI (NORTHERN THAI CURRY SOUP)
Make and share this Pei Wei Asian Diner Khao Soi (Northern Thai Curry Soup) recipe from Food.com.
Provided by Member 610488
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a sauce pan, heat soybean oil until hot. Add garlic, turmeric, and lemongrass & saute for 30 seconds. Add salt, red curry, and massaman curry then saute for 1 minute, cooking the curry paste.
- Add palm sugar, chicken stock, and coconut milk then turn heat on medium to bring to a simmer. Add fish sauce, lime leaves, and whole Thai basil bunch. Let simmer on low for 5 minutes.
- Add chicken and shrimp & cook on low until chicken is just done. Use tongs to remove lime leaves & Thai basil. Add lime juice, turn off heat & reserve.
- Divide cooked noodles into 4 bowls. Divide broth, chicken & shrimp into 4 bowls. Garnish with bright chiles and a sprig of cilantro.
Nutrition Facts : Calories 1355.6, Fat 57.3, SaturatedFat 39.1, Cholesterol 192.9, Sodium 1385.6, Carbohydrate 168.8, Fiber 3.5, Sugar 120.7, Protein 44.3
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