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Hello, my name is Laura Breneman and this is not a fancy food blog and I do not like cheese.

 

Chiang Mai Curry Noodle Soup

Chiang Mai Curry Noodle Soup

Ok, this was really good. I was a little worried to give it a try as I always have high hopes for soups like this but they never taste like what you can get in a restaurant. BUT! I was pleasantly surprised! the flavors are really good!

I did my fair share if tweaks with spices and amounts( it made pretty much 1. 5 servings…) so I am going to create my own recipe here for you to follow but I will give you the original recipe link so you can read others reviews /swaps.

WORTH MAKING! Also surprisingly quick compared to most of my meals.

INGRIEDENTS

3 tablespoons vegetable oil

  • 1 tablespoon finely chopped garlic

  • 2 tablespoons  red curry paste or 2 tablespoons panning curry past

  • 3⁄4lb  boneless,

  • 4 cups coconut milk

  • 3 cups chicken broth

  • 2 teaspoons turmeric

  • 1 TBS  curry powder

  • 2 teaspoons soy sauce

  • 2 TBS sugar ( add more to taste, I like mine sweeter)

  • 1 teaspoon salt

  • 2 TBS cornstarch

  • 2 tablespoons freshly squeezed lime juice

  • 1 lb fresh Chinese noodles or 1⁄2 lb dried chinese noodles

  • 1⁄3 cup shallots sliced in rings

  • 1⁄3cup coarsely chopped fresh cilantro

  • 1⁄3 cup thinly sliced green onion

Directions

Heat the 2 TBS vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook around 3 minutes, tossing now and then to brown it evenly and mix it with the curry paste.

  1. Add the coconut milk, chicken broth, turmeric, curry powder soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes until meat is cooked through. Add a small amount of water( 2 tsp) to the cornstartch and mix until it its a liquid, pour into the soup and continue to boil.

  2. Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.

  3. Heat remaining 1 TBS of oil in a sauce pan and sauté the shallots until crispy add a pinch of salt.

  1. Cook the noodles in a large pot of rapidly boiling water until tender but still firm, as little as 2 minutes for fresh noodles and 7 minutes or more for dried. Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls. Ladle on hot curry, and sprinkle each serving with the shallots, cilantro and green onions.

For the original recipe I adapted please see here https://www.geniuskitchen.com/recipe/chiang-mai-curry-noodles-kao-soi-192829

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