Recipe Cuisine: Thai
Theme: One Bowl Wonder
Chang Mai Curry Noodles (Khao Soi)
By: Naomi Tarszisz
Ingredients
- 8 chicken legs or drumsticks
- 1 can coconut milk
- 1/2 - 1 jar of Valcom Authentic Thai Yellow Curry Paste
- 1 tbsp Squid Premium Fish Sauce
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp palm or brown sugar
- 1 cup of chicken stock (optional - you can also use water)
- 500g fresh egg noodles
- 1/2 a small wombok, shredded
- 5 green onions, sliced
- Crispy noodles
Product used in recipe
- VALCOM - CURRY PASTE YELLOW
- SQUID BRAND - PREMIUM FISH SAUCE
- LEE KUM KEE - PREMIUM SOY SAUCE
Method
- In a wide frying pan for which you have a lid using medium heat, warm 1/4 cup of the coconut milk. When it bubbles, add 1/2 - a whole jar of Valcom Yellow Curry paste, this is to taste. Cook for 2 minutes.
- Now add your chicken, fish sauce, soy sauce, the rest of the coconut milk and at least one cup of chicken stock (or water). Stir to combine, bring to a simmer then put on the lid and switch the heat to low. Cook for 20 minutes.
- Remove the chicken legs and reserve. There should be at least 1.5 inches of liquid left. If there isn't add some more water, bring to the boil. Optional - you can shred the chicken off the bones at this point.
- Add your cabbage and noodles and cook for 5 minutes. Then add the chicken back on top. Serve with green onions and crispy noodles on top.
