Northern Thai Curry Noodles with Chicken (Khao Soi Gai)

Ho noodles, the dish representing Chiang Mai in old times, is recreated into a dish with a stronger taste and becomes the savoury Khao Soi noodles in the present time.

Red Curry Paste 4 tbsp
Curry Powder 2 tsp
Coconut Cream 3 cup
Coconut Milk 3 cup
KNORR SELECTIONS Fish Sauce 4500 ml 6 tbsp

KNORR SELECTIONS Fish Sauce 4500 ml

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Palm Sugar 4 tbsp
Vegetable Oil 2 tbsp
Flat Egg Noodles (Khao Soi Noodles)
Flat Egg Noodles (Khao Soi Noodles), deep fried
Spring Onion and Coriander, cut
Chicken Drumsticks/Thighs 4 piece
Coriander Root 4 cut
Ginger, thinly sliced 5 log
Aroysure All-In-One Seasoning Pork Flavoured 800 g 2 tsp

Aroysure All-In-One Seasoning Pork Flavoured 800 g

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Noodles Preparation
- Heat the oil in a pan and bring to boil. Deep fry flat egg noodles until golden. Set aside to drain oil.
- Bring water to boil then cook the flat egg noodles in boiled water. Set aside.
How to Make the Dish
- Heat up oil in a pot. Add red curry paste and stir fry until fragrant. Add curry powder and stir fry well. Then add coconut cream little by little until curdled.
- Add chicken drumsticks (or chicken thighs), coriander roots, ginger, and coconut milk. Simmer until boiled.
- Season with palm sugar, Knorr Premium Fish Sauce, and Aroysure All-In-One Pork Flavoured Seasoning. Simmer until the chicken is soft. Season to taste.
Serving
- Put the boiled noodles in a bowl. Pour the curry soup on the noodles and top with chicken drumsticks (or thighs).
- Add deep fried noodles on the curry soup. Top with spring onion, coriander leaves and finely julienned chilies.
- Serve with side servings such as pickled cabbage, lime wedges, roasted-in-oil chili powder and shallots.