Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chiang mai noodle soup. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Heat vegetable oil in a large heavy-based saucepan over medium heat. Add the spice paste and cook for about two minutes. Stir in the coconut milk, chicken stock, fish sauce and palm sugar. Add the curry paste, garam masala and turmeric.
Chiang Mai Noodle Soup is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Chiang Mai Noodle Soup is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have chiang mai noodle soup using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chiang Mai Noodle Soup:
- Make ready 4 tbsp vegetable oil
- Get 4 tbsp thai red curry paste
- Prepare 6 cups coconut milk
- Get 4 cups chicken stock
- Make ready 3 tbsp fish sauce
- Get 1 tbsp finely shaved palm sugar
- Get 600 g chicken thighs, cut into bite sized pieces
- Prepare 800 g cooked egg noddles
- Take 1/4 cup roughly chopped coriander
- Prepare Lime wedge to serve
- Get Salt
- Prepare Crispy Wonton Noodles
- Prepare 16 wonton skins, sliced into 3mm wide strips
- Prepare Vegetable oil for deep frying
It is believed to have been influenced from either China or Mynamar and combines Muslim and Thai flavours. It is a coconut curry noodle soup, topped with crispy noodles and most often containing chicken. Slurped at market stalls, simple eateries and fancy restaurants, khao soi gai quickly becomes addictive. Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls.
Steps to make Chiang Mai Noodle Soup:
- Heat vegetable oil in a large saucepan over medium heat. Add the Thai red curry sauce and cook about 2 minutes. Add chicken and cook about 2 minutes or until the chicken start to colour.
- Stir in the coconut milk, chicken stock, fish sauce and palm sugar. Reduce the heat to medium low and simmer uncovered for 30 minutes. Then taste and season again with fish sauce, salt or palm sugar to your taste.
- For crispy wonton noodles, pour vegetables oil into a saucepan to a depth of about 10cm. Place over heat high. When the oil reaches 180C, carefully add a small handful of wonton strips. Cook for about 30 seconds or until golden. Drain the noodles on paper towel. Repeat until all wonton noodles are cooked.
- To serve, divided the cooked noodles between four large bowl. Top with pieces of chicken and ladle over the soup. Top with coriander, lime wedges and the crispy wonton noodles.
Slurped at market stalls, simple eateries and fancy restaurants, khao soi gai quickly becomes addictive. Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls. Add the curry paste and turn the heat down to medium. Beautifully spiced coconut based chicken broth crispy noodles on top That's right guys. This is Ching's Classic noodle soup.
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