Silky Chiang Mai Curry Noodles with Crispy Noodle Toppers
Experience the rich flavors of Northern Thailand with this delectable Kao Soi, a dish that epitomizes comfort and warmth. Each bowl showcases tender noodles immersed in a velvety coconut curry, perfectly balanced with spicy and savory notes. Topped with a playful nest of crispy fried egg noodles, this dish not only tantalizes your taste buds but also engages your senses with its contrasting textures. Accompany it with traditional condiments like tangy lime wedges, crunchy pickled cabbage, and fiery chili oil for a well-rounded meal. Perfect for gatherings or a cozy night in, this recipe serves 6 and is sure to impress your family and friends!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Vegetable oil
2 tablespoons (For cooking and frying)
Garlic
1 tablespoon (Finely chopped)
Red curry paste or Panang curry paste
2 tablespoons (For flavoring)
Boneless beef (tri-tip or flank steak)
3/4 lb (Thinly sliced crosswise into 2-inch strips)
Coconut milk
2 cups (Unsweetened)
Chicken broth
1 3/4 cups
Ground turmeric or curry powder
2 teaspoons
Dark soy sauce or soy sauce
2 teaspoons
Sugar
1 teaspoon
Salt
1 teaspoon
Lime juice
2 tablespoons (Freshly squeezed)
Angel hair pasta or spaghetti
1/2 lb
Shallots
1/3 cup (Coarsely chopped)
Fresh cilantro
1/3 cup (Coarsely chopped)
Green onions
1/3 cup (Thinly sliced)
Thin fresh egg noodles
1/2 lb (For crispy nests)
Instructions
1
In a medium saucepan, heat the vegetable oil over medium heat. Add the finely chopped garlic and sauté until fragrant, about 30 seconds.
2
Stir in either the red or Panang curry paste. Use a wooden spoon to mash and combine it with the garlic for about 1 minute until well blended.
3
Add the thinly sliced beef to the saucepan. Cook for 1-2 minutes, stirring occasionally, until the meat begins to brown and is well coated with the curry paste.
4
Pour in the coconut milk and chicken broth, then add the ground turmeric, soy sauce, sugar, and salt. Stir everything together until combined.
5
Bring the mixture to a gentle boil, then reduce the heat to maintain a lively simmer. Let the curry cook for approximately 10 minutes, or until the beef is cooked through and tender.
6
Remove the saucepan from heat and stir in the freshly squeezed lime juice. Cover the curry to keep it warm while you prepare the noodles.
7
In a large pot, bring salted water to a rapid boil. Cook the noodles (angel hair or spaghetti) following package instructions until al dente. Fresh noodles will take about 2 minutes; dried noodles may take 7 minutes or more.
8
Once cooked, drain the noodles and rinse them in cold water to stop the cooking process. Drain well again, then divide the noodles among individual serving bowls.
9
Ladle the hot curry over each serving of noodles. Top with coarsely chopped shallots, fresh cilantro, and sliced green onions for freshness.
10
For crunchy noodle nests, heat about 2 cups of vegetable oil in a wok or deep skillet to 375°F. Carefully add a handful of thin fresh egg noodles to the oil and fry until crispy and golden, about 10-15 seconds. Remove with tongs and place on a paper towel to cool, then place a nest on top of each bowl before serving.
11
Serve hot with condiments such as lime wedges, pickled cabbage, and ground chili oil.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the traditional name for this dish?
This dish is traditionally known as Kao Soi, a staple of Northern Thai cuisine.
How many people does this recipe serve?
This recipe is designed to serve 6 people.
What kind of curry paste should I use?
You can use either red curry paste or Panang curry paste for this recipe.
What cut of beef is recommended?
The recipe suggests using 3/4 lb of boneless beef, specifically tri-tip or flank steak.
How should the beef be prepared?
The beef should be thinly sliced crosswise into 2-inch strips.
What type of coconut milk is required?
You should use 2 cups of unsweetened coconut milk.
What ingredients provide the yellow color to the curry?
Ground turmeric or curry powder is used to give the curry its vibrant yellow hue.
What kind of noodles are used in the broth?
The recipe calls for 1/2 lb of angel hair pasta or spaghetti for the main noodle component.
What are the crispy toppers made of?
The crispy toppers are made by frying thin fresh egg noodles until golden.
How long do the noodles take to cook?
Fresh noodles take about 2 minutes to cook, while dried noodles may take 7 minutes or more.
What temperature should the oil be for frying the crispy noodles?
The oil should be heated to 375°F in a wok or deep skillet.
How long do you fry the crispy noodle nests?
The thin egg noodles should be fried for only 10-15 seconds until crispy and golden.
When do I add the lime juice?
The lime juice should be stirred in after removing the saucepan from the heat, just before serving.
What garnishes are used for this dish?
The dish is garnished with coarsely chopped shallots, fresh cilantro, and thinly sliced green onions.
What side condiments are traditionally served with Kao Soi?
It is served with lime wedges, pickled cabbage, and ground chili oil.
How long should the curry simmer?
The curry should simmer for approximately 10 minutes until the beef is cooked through and tender.
Can I use soy sauce instead of dark soy sauce?
Yes, the recipe allows for either dark soy sauce or regular soy sauce.
Why should I rinse the cooked noodles in cold water?
Rinsing them in cold water stops the cooking process and prevents them from becoming mushy.
What is the first step in making the curry?
The first step is to heat vegetable oil and sauté finely chopped garlic until fragrant.
How much garlic is needed for this recipe?
You will need 1 tablespoon of finely chopped garlic.
What is the liquid base of the soup?
The base consists of 2 cups of coconut milk and 1 3/4 cups of chicken broth.
Is there any sugar in this recipe?
Yes, 1 teaspoon of sugar is added to help balance the savory and spicy flavors.
What is the purpose of mashing the curry paste?
Mashing the paste with the garlic in the oil helps to fully release the flavors and combine the ingredients.
How much salt is used?
The recipe calls for 1 teaspoon of salt.
Can I substitute the chicken broth?
While chicken broth is specified, you could likely use vegetable broth as a substitute if preferred.
How much oil is needed for frying the crispy noodles?
Approximately 2 cups of vegetable oil are needed for deep frying the noodle nests.
What region of Thailand is this dish associated with?
This dish is a specialty of Northern Thailand.
How do I serve the dish?
Ladle the hot curry over the cooked noodles in a bowl, then top with fresh garnishes and a crispy noodle nest.
What provides the spicy heat in the dish?
The heat comes from the curry paste used in the base and the optional ground chili oil served on the side.
Is this a spicy dish?
Yes, it is described as having spicy and savory notes, typical of Thai curry.