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The ingredients needed to cook Chiang Mai Noodle Soup:
- Get 4 tbsp vegetable oil
- Use 4 tbsp thai red curry paste
- Prepare 6 cups coconut milk
- Use 4 cups chicken stock
- Prepare 3 tbsp fish sauce
- Use 1 tbsp finely shaved palm sugar
- You need 600 g chicken thighs, cut into bite sized pieces
- Take 800 g cooked egg noddles
- Use 1/4 cup roughly chopped coriander
- Provide Lime wedge to serve
- Get Salt
- Use Crispy Wonton Noodles
- Prepare 16 wonton skins, sliced into 3mm wide strips
- You need Vegetable oil for deep frying
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.
Pour the curry over each and top with coriander, beansprouts, some drained pickled chilli & shallots, spring onions and a. Let's get our noodle soup all sorted out before I eat all of this pork. What we need to do here is finish off with some seasoning, always with Thai soups or curries. Um we always finish off with seasoning with some fish sauce and some sugar. so I just wanna taste the soup itself. A visit to Chiang Mai wouldn't be complete without a bowl of the delicious Thai dish khao soi.
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