Chiang Mai Noodle Soup
Chiang Mai Noodle Soup

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chiang mai noodle soup. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Chiang Mai Noodle Soup is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Chiang Mai Noodle Soup is something that I’ve loved my whole life. They are fine and they look wonderful.

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To get started with this particular 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 it.

The ingredients needed to make Chiang Mai Noodle Soup:
  1. Prepare 4 tbsp vegetable oil
  2. Take 4 tbsp thai red curry paste
  3. Take 6 cups coconut milk
  4. Make ready 4 cups chicken stock
  5. Get 3 tbsp fish sauce
  6. Get 1 tbsp finely shaved palm sugar
  7. Prepare 600 g chicken thighs, cut into bite sized pieces
  8. Make ready 800 g cooked egg noddles
  9. Get 1/4 cup roughly chopped coriander
  10. Take Lime wedge to serve
  11. Make ready Salt
  12. Prepare Crispy Wonton Noodles
  13. Take 16 wonton skins, sliced into 3mm wide strips
  14. Get 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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 it up for this exceptional food chiang mai noodle soup recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!