Chiang Mai Curried Noodle And Chicken Soup (kao Soi Gai)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 3 dried long red chilies, deseeded, soaked and drained
• 4 red shallots, unpeeled
• 3 garlic cloves, unpeeled
• 1 tablespoon fresh turmeric, peeled and chopped
• 2 tablespoons fresh ginger, peeled and chopped
• 2 sprigs fresh coriander, roots scraped and chopped
• 1 teaspoon coriander seed, roasted and ground
• 1 pinch salt
• 4 tablespoons coconut cream
• 1 chicken leg, quartered (100 grams or 3 ounces)
• 1 tablespoon palm sugar
• 2 tablespoons light soy sauce
• 1 teaspoon dark soy sauce
• 2 cups stock (or water)
• 75 g fresh egg noodles (recipe says 1 handful)
• 1 tablespoon green onion, chopped
• 1 tablespoon fresh coriander leaves, chopped

Recipe

• 1 pre-heat oven to 200°c.
• 2 to make the paste:.
• 3 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 (using a mortar and pestle) until smooth.
• 4 to make the soup:.
• 5 simmer the coconut cream until it is thick and beginning to separate. then add the paste and fry until fragrant, about 5 minutes.
• 6 add the chicken, reduce the heat and simmer for several minutes.
• 7 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.
• 8 while soup is simmering, fry one-quarter of the egg noodles in hot oil, drain.
• 9 check the seasoning: the soup should taste salty and slightly sweet from the coconut cream.
• 10 blanch three-quarters of the egg noodles in boiling water, drain.
• 11 put blanched noodles in a bowl, pour over the soup and add garnishes.
• 12 can also serve with sliced red shallots. wedges of lime, pickled mustard greens and roast chilli sauce (prik bon pat).