Northern Thai Curry Noodles (Kao Soy)
What a delightful discovery! Kao Soy is a family favourite especially on cold Fall and Winter days. The combination of curry, chicken and noodles is sheer comfort food. I especially like the texture of the crispy fried noodles used as a topping on this soup.
Northern Thai Curry Noodles
1-1/2 cups boneless chicken breast, cut 1 cubic inch pieces
1-1/2 tsp Indian yellow curry powder (Pong Karee)
3-1/2 cups coconut milk, separate thick part from the thin
3 Tbsp yellow curry paste (Krung Geang Karee)*
3 Tbsp fish sauce
8 oz egg noodles (come in coils) or rice noodles
Deep fried Chinese style egg noodles (Ba Mee Sod)
Fish Sauce (Golden Boy or Dragonfly are good brands and not too salty)
1/4 cup Cilantro leaves
1/4 cup sliced scallions
Juice of 2 limes
ground roasted dried chilies
Place meat and curry powder together in a dish, mix well, allow to sit for 20 minutes.
Reserve 1/2 cup thick coconut milk in a small serving dish and set aside.
Stir fry curry paste with 1 cup thick coconut milk over medium-high heat until it starts to separate and becomes fragrant.
Pour the remaining 2 cups of coconut milk in a saucepan, add the chicken and cook over low heat under tender. Then add the curry paste mixture into the chicken.
Simmer over low heat until warm. Add fish sauce and taste and adjust fish sauce as needed.
Bring 8 cups of water to a boil. Add noodles and cook until somewhat soft about 3 or 4 minutes, but do not over cook. Pour into strainer and drain.
Place noodles into individual serving dishes, drizzle with 1/2 Tbs of coconut milk, top with the chicken curry, and garnish with crisply fried Chinese noodles, and sprinkle on cilantro leaves, sliced scallions, a squeeze of lime juice and ground roasted chiles if desired.
Makes about 6 servings as a starter or 3 to 4 servings as a lunch.
*Make your own Yellow Curry Paste
or use Mae Sri, Mae Ploy, or Lobo Brand Curry pastes available in a tin or plastic tub at your Asiasn Markets.
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