    Kaow Soy Kai (Curry Noodle Soup with Chicken)
Monday, 25 May 2009
DescriptionThis recipe and others can be found in the following article: Bugged Out in Thailand! By Paul Ross IngredientsAt a glance
Cuisine
Asian
Ingredient
Chicken
Cooking Method
Fry
Boil
Simmer
Heat Level
3
Meal/Course
Lunch
Dinner
Main Course
Serves
4
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 Methods/stepsIn 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. Reviews |
|
|
 |
|
Additional Tips
This is a favorite soup at The Regent Resort Chiang Mai. It is well worth the effort to prepare it.