Nov 4, 2007
Chiang Mai Soup
- 1/2 lb fresh Chinese egg noodles
- sea salt
- 1 tbsp peanut oil
- 5 garlic cloves, sliced
- 2 tbsp thai red curry paste
- 2 tsp curry powder
- 1/2 tsp turmeric
- 4 cups coconut milk
- 5 cups chicken stock
- 3/4 lb chicken thighs, skin removed, boned, chopped into bite size pieces
- 2 tbsp fish sauce
- 1 tsp brown sugar
- the juice of 1 lemon
- 2 tbsp cilantro, minced
- Heat the peanut oil in a dutch oven. Add the garlic and saute until fragrant.
- Add the curry paste, curry powder, and turmeric and stir 2 minutes.
- Add the coconut milk, raise the heat and boil the mixture 5 minutes.
- Add the chicken stock and return to a boil.
- Add the chicken, fish sauce, and brown sugar. Return to a boil, reduce the heat and simmer uncovered for 15 minutes.
- Meanwhile cook the egg noodles in boiling salted water for 1 minute.
- Drain well. Rinse with cold water. Drain again. Separate between bowls.
- Season the soup to taste. Add the lemon juice and cilantro.
- Ladle over the noodles in the bowl. Serve.
delicious but very fatty. If you are worried about that then cook the soup the night before, allow to cool, and scoop off the solidified fat. Then serve over the freshly cooked noodles.