Chiang Mai Thai Noodle Soup Recipes

CHIANG MAI THAI NOODLE SOUP

Steps:

• PREPARATION:.
• COOKED NOODLES-Place fully cooked noodles (from one 16 oz package) into boiling water and cook for a few minutes (do not overcook), drain (under cool water) and keep moist, separate the noodles so they do not clump up, set aside.
• CRISPY NOODLES (if you are substituting already store bought fried noodles, skip this step)- Heat 1 cup of oil in a deep pot, place some of the noodles (from the second 8 oz package) into a small round strainer creating a birds nest shape, add the noodles (with the strainer) into the hot oil and ladle over hot oil until the noodles appear golden brown and crispy (do not over cook), remove to a plate lined with paper towels to absorb some of the oil, do the same to make a total of 4 birds nests, set aside.
• PRESERVED VEGETABLES- Place the mustard greens (other preserved vegetables, like Kimshi) into a bowl, add some water and rinse briefly to remove some of the hot spices, then into a microwave for about 45 seconds, set aside.
• CILENTRO LEAVES- Remove the leaves from the stems, chop a little and place in a bowl of cold water and rinse to remove any sand, set aside.
• LIME SLICES- Cut one lime into circular shapes, set aside.
• SHALLOTS- Remove the paper like skin and then slice into thin round/oval shapes, set aside.
• COOKING INSTRUCTIONS:.
• In a big soup pot add 2 tablespoons of oil, then add the 2 tablespoons Thai red curry paste , turmeric, ground coriander (or ground cardamom seeds/curry powder), stir briefly to release the flavors.
• Next add the chicken stock, coconut milk, chopped anchovies (or fish sauce), sugar and stir, bring to a low simmer.
• Taste and adjust as needed by adding more Thai curry paste to taste, lime juice (optional) and Bijol food coloring (optional) if desired.
• Next add the chicken pieces and simmer for about 15 minutes, until the pieces of chicken are cooked.
• In 4 individual bowls, add some of the cooked noodles and then ladle in some of the coconut soup mixture along with the chicken pieces.
• In the center of the bowl add the cilantro and preserved vegetables, then some shallots around the sides of the bowl.
• Next on top (and to one side) add one fried crispy noodle birds nest or if using already bought crispy noodles place all around the inside of each individual bowl.
• Place a lime slice wedged into the rim of the bowl (have extras as desired for guests).
• Enjoy!
• NOTES:.
• 1) The original recipe (and now modified to my taste) was from the book "Marion: Recipes and stories from a hungry cook," by Marion Grasby, based in Australia.
• 2) I was not very successful in making a rounded and somewhat deep birds nest -- but resulted in one that was just noodles bunched together. So perhaps you will have better success in making a better birds nest -- .
• 3) You can also add a pinch of Bijol (brand name, optional) food coloring to enhance the color of the coconut soup.

CHIANG MAI CURRIED NOODLE AND CHICKEN SOUP (KAO SOI GAI)

Steps:

• Pre-heat oven to 200°C.
• To make the paste:.
• Roast the chillies, shallots, garlic, turmeric and ginger until softened. Remove from oven. When cool enough to handle, peel the shallots and garlic. Then pound the roasted ingredients together (using a mortar and pestle) until smooth.
• To make the soup:.
• Simmer the coconut cream until it is thick and beginning to separate. Then add the paste and fry until fragrant, about 5 minutes.
• Add the chicken, reduce the heat and simmer for several minutes.
• Add the palm sugar, the two soy sauces and finally the stock. Stir well and then keep simmering until the chicken is cooked, about 20 minutes.
• While soup is simmering, fry one-quarter of the egg noodles in hot oil, drain.
• Check the seasoning: the soup should taste salty and slightly sweet from the coconut cream.
• Blanch three-quarters of the egg noodles in boiling water, drain.
• Put blanched noodles in a bowl, pour over the soup and add garnishes.
• Can also serve with sliced red shallots. wedges of lime, pickled mustard greens and Recipe #269411.