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| Chiang Mai Noodles ~ From the city of Chiang Mai, Thailand ~ a great soup!! In Thai this is called Khaw Soi. This is the Thai version of the Malaysian dish called Laksa 2½ cups coconut milk 2 tbsp red curry paste 1 tsp ground turmeric 1 pound chicken legs/thighs, boned and cut into mah-jong pieces 2½ cups chicken stock or superior stock (you may use canned chicken broth) 4 tbsp fish sauce 1 tbsp dark soy sauce ~ this soy sauce is heavier than your average Kikkoman salt and pepper to taste juice of ½ or 1 lime 1 package dried or, 1 pound fresh egg noodles For the garnish 3 green onions, chopped 4 red chiles These are shown at close to actual size. 4 shallots, chopped 4 tbsp sliced pickled mustard leaves, rinsed tbsp fried sliced garlic fresh cilantro (coriander leaves) 4 fried noodle baskets ~ optional 1. In a large saucepan, add about one third of the coconut milk and bring to a boil, stirring often with a wooden spoon until it separates. 2. Add the red curry paste and ground turmeric, stir to mix completely and cook until fragrant. 3. Add the chicken and stir-fry for 2 to 2½ minutes, making sure all the chicken is coated with the paste. 4. Add the remaining coconut milk, chicken stock, fish sauce, and soy sauce. Season to taste with salt and pepper. Lower to a simmer and simmer for 8-10 minutes. Remove from heat and stir in the lime juice. 5. Reheat the noodles in boiling water, drain and divide between individual serving bowls. Divide the chicken between the bowls and spoon the soup over the chicken and noodles. Garnish each serving with the garnish ingredients. 4-6 servings |
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