Kaow Soy Kai (Curry Noodle Soup with Chicken)
Monday, 25 May 2009
At a glance
1/3 cup vegetable oil
1 ½ tablespoons red curry paste
½ teaspoon cumin powder
4 cups coconut milk
1/4 cup fish sauce
1 ½ tablespoons curry powder
1 pound chicken meat, cubed
14 ounces yellow vermicelli (Chinese egg noodles)
Vegetable oil for deep frying
For garnish: pickled Chinese cabbage, lime slices, and sliced shallots
In a wok, combine the vegetable oil, red curry paste, cumin, coconut milk, fish sauce, and curry powder and bring to a boil.
Add the chicken, reduce the heat, and cook for 10 minutes.
While the chicken is cooking, boil half of the vermicelli in a pot for 3 minutes, remove and plunge into ice water, and transfer to the wok.
Deep-fry the other half of the vermicelli but do not brown. They should be yellow and crispy.
Remove from the oil and drain on paper towels.
To assemble, transfer the chicken mixture to bowls and add the fried vermicelli over the top. Garnish with the cabbage, lime slices, and shallots.
This is a favorite soup at The Regent Resort Chiang Mai. It is well worth the effort to prepare it.