Together we cook an authentic Thai meal - perfect dishes for the family
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CURRY NOODLES WITH CHICKEN (KAO SOI)
Kao Soi - a delicious curry - can be found all over Southeast Asia. Kao Soi Gai, however, is a specialty of Chiang Mai, a city in northern Thailand. The chicken is cooked in a creamy, spicy-sweet broth, then served on boiled egg noodles and garnished with crispy fried noodles. The taste is balanced and not too spicy.
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Have fun cooking!
Have fun cooking!
Cooking instructions
Effort: Easy
Preparation: 35 min.
Total time: 35 min.
INGREDIENTS FOR 4 PORTIONS
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1 kg chicken thighs
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25 portions of small dried egg noodles
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¼ cup light soy sauce
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½ tablespoon ground sea salt
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1½ tablespoons dark sweet soy sauce
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3 cups thick coconut milk
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7 cups thin coconut milk (3½ cups thick coconut milk mixed with 3½ cups water)
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2 cups oil for frying noodles
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10 cups of water for blanching noodles
Salad:
Pickled lettuce, pickled shallots, ground chili fried in oil, quartered limes
Pickled vegetables:
500g pickled lettuce, 500g shallots, 2 cups vinegar, 2 tablespoons sugar, 1 tablespoon ground sea salt
STEP 1
Clean the chicken and pat dry. Cut into bite-sized pieces and set aside in a bowl. Heat the thin coconut milk in a saucepan over a medium heat. Add the salt and continue to heat until the coconut oil floats to the surface.
STEP 2
Remove the oil from the surface, about ½ cup, and place it in a wok. Heat the wok and add the curry paste. Stir-fry until fragrant, then return the mixture to the coconut milk pot. Add the sliced chicken and cook until the chicken is tender. Add the thick coconut milk. Season with light and dark soy sauce. Taste and adjust if necessary. Add salt if it no longer tastes salty.
STEP 3
Bring a pan of water to the boil. Add the 23 portions of pasta and blanch to soften. Fry 2 portions of noodles in medium oil until the noodles are crispy and yellow. Then remove the noodles to drain excess oil. Once cooled, transfer the fried noodles to a saucepan and close the lid to preserve the crispy texture.
STEP 4
To prepare the pickled vegetables, wash and drain the lettuce. Cut into small pieces. Peel, quarter and halve the shallots and set aside in a bowl. Place the vinegar, sugar and salt in a pan. Heat until all the ingredients have dissolved. Pour the sauce into the salad and shallot bowl. It is best to soak for a day or at least 2 hours.
STEP 5
To serve, place the blanched noodles in a bowl. Add the chicken and soup to the noodle bowl. Sprinkle with fried noodles. Serve with pickled lettuce, pickled shallots and ground chilies fried with oil.
