Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chiang mai noodle soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Chiang Mai Noodle Soup is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Chiang Mai Noodle Soup is something which I’ve loved my whole life.
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To get started with this recipe, we have to first prepare a few components. You can have chiang mai noodle soup using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chiang Mai Noodle Soup:
- Prepare 4 tbsp vegetable oil
- Take 4 tbsp thai red curry paste
- Prepare 6 cups coconut milk
- Prepare 4 cups chicken stock
- Get 3 tbsp fish sauce
- Take 1 tbsp finely shaved palm sugar
- Take 600 g chicken thighs, cut into bite sized pieces
- Prepare 800 g cooked egg noddles
- Make ready 1/4 cup roughly chopped coriander
- Prepare Lime wedge to serve
- Get Salt
- Make ready Crispy Wonton Noodles
- Make ready 16 wonton skins, sliced into 3mm wide strips
- Prepare Vegetable oil for deep frying
Heat wok with vegetable oil over high heat. Next add the chicken stock, coconut milk, chopped anchovies (or fish sauce), sugar and stir, bring to a low simmer. Transfer the pork mixture to the bowl of a slow cooker. Stir through the coconut milk and chicken stock.
Instructions to make Chiang Mai Noodle Soup:
- Heat vegetable oil in a large saucepan over medium heat. Add the Thai red curry sauce and cook about 2 minutes. Add chicken and cook about 2 minutes or until the chicken start to colour.
- Stir in the coconut milk, chicken stock, fish sauce and palm sugar. Reduce the heat to medium low and simmer uncovered for 30 minutes. Then taste and season again with fish sauce, salt or palm sugar to your taste.
- For crispy wonton noodles, pour vegetables oil into a saucepan to a depth of about 10cm. Place over heat high. When the oil reaches 180C, carefully add a small handful of wonton strips. Cook for about 30 seconds or until golden. Drain the noodles on paper towel. Repeat until all wonton noodles are cooked.
- To serve, divided the cooked noodles between four large bowl. Top with pieces of chicken and ladle over the soup. Top with coriander, lime wedges and the crispy wonton noodles.
Transfer the pork mixture to the bowl of a slow cooker. Stir through the coconut milk and chicken stock. Lightly crush the makrut leaves and add them too. Martin Weigert: Nothing about this Japanese place looked appealing to me and the staff seemed to be thai-only. But the Ramen I had was pretty damn authentic and delicious.
So that’s going to wrap this up for this special food chiang mai noodle soup recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
