Chiang Mai Coconut Curry Noodles
Introduction to Chiang Mai Coconut Curry Noodles
Chiang Mai Coconut Curry Noodles, also known as Khao Soi, is a rich and aromatic dish that originates from the northern region of Thailand. Influenced by Burmese and Laotian culinary traditions, this dish harmoniously blends spices and flavors that are integral to Northern Thai cuisine. The use of coconut milk gives it a creamy texture, while a selection of spices like coriander and turmeric impart a distinguished aroma and color.
The dish is typically served with chicken and garnished with crispy noodles, fresh coriander, and lime. Traditionally, Chiang Mai Coconut Curry Noodles are enjoyed as a hearty meal that embodies both comfort and indulgence, making it a favorite among locals and visitors alike.
Ingredients
- Chicken thigh - 400g, boneless and skinless, cut into pieces
- Coconut milk - 2 cups
- Chicken broth - 2 cups
- Red curry paste - 2 tablespoons
- Light soy sauce - 2 tablespoons
- Palm sugar - 1 tablespoon
- Fish sauce - 1 tablespoon
- Lime, juiced - 1
- Ginger - 1 inch piece, grated
- Garlic - 3 cloves, minced
- Shallots - 2, sliced
- Egg noodles - 400g
- Vegetable oil - for frying the noodles
- Fresh coriander leaves - for garnish
- Pickled mustard greens - optional, for garnish
- Chili flakes - to taste
Step-by-Step Preparation
1. Preparing the Ingredients
Start by preparing all your ingredients to ensure a smooth cooking process. Slice the shallots, mince the garlic, and grate the ginger. Cut the chicken thighs into bite-sized pieces, and keep them aside.
2. Cooking the Curry
Heat some vegetable oil in a large pot over medium heat. Add the shallots, ginger, and garlic, sautéing them until fragrant. Stir in the red curry paste and fry for a minute to release its aroma.
3. Making the Noodle Soup Base
Add the chicken pieces to the pot and stir until they are well-coated with the curry paste. Pour in the coconut milk and chicken broth. Bring the mixture to a gentle boil, then reduce heat to simmer.
Stir in the soy sauce, palm sugar, fish sauce, and lime juice. Allow the mixture to cook for about 15-20 minutes. Adjust seasoning to taste with more fish sauce or lime juice as desired.
4. Cooking the Noodles
While the curry is simmering, cook the egg noodles according to package instructions. Drain and set aside. In a separate pan, heat some vegetable oil for deep frying. Take a handful of cooked noodles and fry until crispy. Drain on paper towels.
5. Assembling the Dish
Divide the cooked noodles among serving bowls. Ladle the chicken and curry soup over the noodles. Top with the crispy noodles.
Serving Suggestions
Garnish your Chiang Mai Coconut Curry Noodles with fresh coriander leaves, a squeeze of lime, a spoonful of chili flakes, and slices of pickled mustard greens if available. Serve hot and enjoy the complex, rich flavors. To make the dining experience more authentic, pair the meal with a refreshing iced tea or a glass of chilled coconut water. Be sure to set a cooking timer to ensure your noodles are perfectly cooked and your curry simmers just right.