Entrees > Poultry > Thailand > Khao Soi >
Khao Soi
Chiang Mai Noodles with Chicken
1 pkg. (18 oz.) Chinese egg noodles
2-1/2 C cooking oil
8 chicken drumsticks
2 C coconut cream
4 TBS Khao Soi Curry Paste
2 C coconut milk
1/2 C water
1 TBS palm sugar
1 TBS granulated (white) sugar
2 TBS soy sauce
2 TBS fish sauce
1/2 C chili powder
Coriander leaves, chopped (for garnish, optional)
Green onions, chopped (for garnish, optional)
Place coconut cream in a large skillet or wok over medium-high heat; cook for three to five minutes, stirring constantly, until coconut oil begins to separate. Add Khao Soi curry paste and cook for one or two minutes, stirring constantly. Add chicken drumsticks, water, remaining coconut cream and half the coconut milk; bring mixture to a boil. Add the palm sugar, granulated (white) sugar, soy sauce and fish sauce. Simmer over low heat for about thirty minutes, or until chicken is tender. Add more coconut milk or water if mixture appears too dry.
Heat two cups cooking oil in a large skillet or wok over medium heat; add 1/2 cup of egg noodles and fry until crispy and lightly browned, about thirty seconds. Drain and set aside. Heat remaining cooking oil in a saucepan; add chili powder. Stir and remove from heat; set aside to cool.
In a large cooking pot, bring water to a boil and add remaining egg noodles. Carefully separate noodle strands when adding to water. Boil for about two minutes; drain and divide into four equal portions in serving dishes. Top with the chicken curry and chili oil; garnish with crispy egg noodles, coriander leaves and spring onions. Serve.
Related Link:
Food Fare Culinary Collection: Thai Cookery
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