Flavorful Curry Noodles: A Taste of Northern Thailand
Flavorful Curry Noodles: A Taste of Northern Thailand
Perfect for a Sluggish Appetite! Authentic Northern Thai Curry Noodles (Khao Soi Gai) by Vookoo
Indulge in this rich curry noodle dish, featuring premium coconut milk and coconut cook for a deep, complex flavor, inspired by the northern regions of Thailand. If you’re tired of regular ramen, try this unique Vookoo recipe for a truly special noodle experience.
Ingredients- 1 serving of ramen noodles (or fresh rice noodles)
- 1 chicken thigh (or chicken pieces)
- 1/2 lime
- 1/2 shallot (small)
- A little fresh cilantro
- 1/2 spring onion (scallion)
- 1 Tbsp spicy chili oil
- 1 root of cilantro
- 1 tsp cilantro seeds
- 1 Tbsp coconut oil (organic extra virgin)
- 2 cups coconut milk (premium)
- 1/3 cup coconut cook milk
- 1 Tbsp curry powder
- 2 tsp Thai soy sauce (or fish sauce)
- 1 Tbsp seasoning sauce (or soy sauce)
- 1 Tbsp coarse salt
- 2 tsp palm sugar
- A pinch of nutmeg powder
Cooking Instructions
Step 1
First, parboil the ramen noodles in boiling water for about 2 minutes, then drain. Be careful not to overcook them. Rinse the noodles under cold water, drain thoroughly, and then pan-fry them in a little coconut oil (additional oil not listed) over medium heat until golden brown and slightly crispy. Transfer the fried noodles to a paper towel to absorb excess oil.
Step 2
Prepare the cilantro root and cilantro seeds. Pound them finely using a mortar and pestle or a blender until well crushed. Heat 1 tablespoon of coconut oil in a pan over medium heat. Add the pounded cilantro root and seeds and sauté for about 1-2 minutes until fragrant. Be sure to stir constantly to prevent burning.
Step 3
Wash the chicken thigh clean. Place it in a pot of water and boil for about 15-20 minutes until tender. Once cooked, remove the chicken, let it cool slightly, then debone it into bite-sized pieces or keep it on the bone as desired.
Step 4
Pour 2 cups of premium coconut milk and 1/3 cup of coconut cook milk into the pan where you sautéed the cilantro. Stir well to combine, then add the pre-boiled chicken thigh. Simmer over medium-low heat to allow the flavors to meld into the chicken.
Step 5
In a small bowl, mix 1 tablespoon of curry powder with 2-3 tablespoons of water (or chicken broth) until smooth with no lumps. Add this curry paste mixture to the pot from step 3 and stir well. Next, add 2 teaspoons of Thai soy sauce, 1 tablespoon of seasoning sauce, 1 teaspoon of coarse salt, 2 teaspoons of palm sugar, and a pinch of nutmeg powder (optional). Stir everything together and simmer for another 5 minutes over medium-low heat to deepen the broth’s flavor.
Step 6
Arrange the fried ramen noodles attractively in a serving bowl. Carefully place the cooked chicken thigh on top of the noodles. Pour the flavorful curry broth generously over the noodles and chicken, ensuring they are well-covered.
Step 7
Finally, garnish with half a lime, squeezing its juice over the dish. Add thinly sliced shallots, chopped fresh cilantro, sliced spring onions, and a drizzle of spicy chili oil for a visually stunning and delicious finish. Enjoy your Vookoo Northern Thai Style Curry Noodles while hot!
