Chiang Mai Noodles (Khao Soi Gai) | Recipe
You know what I love cooking for big groups of people? Anything where you can throw a bunch of ingredients in one dish/pan/pot and leave it to cook. Oh, and I want it to be full of flavour and an impressive dish. Maybe that makes me a lazy cook but it is so much easier than when I try to make a number of smaller dishes (which I do sometimes love doing too). And since the savoury is cooking itself, I also have time to make dessert! So everyone is a winner, really. This recipe is my adaptation of Chiang Mai Noodles (Khao soi gai) and it turned out pretty delicious, if I do say so myself.
This serves about 10 so why not try it at your next group meal, or even cook a big batch for your family and have the leftovers for lunch!
700 grams chicken breast
1 cup coconut cream
425ml coconut milk
1L chicken stock
1/2 teaspoon tumeric
3 tablespoons fish sauce
1kg of a noodle of your choice (I used rice noodles)
3 tablespoons red curry paste
3 tablespoons brown sugar
2 teaspoons of dried basil leaves
Salt and pepper, to taste
1. Cut up the chicken to bite sized pieces and then cook in a large pot (all of your ingredients will eventually join so make sure its big!)
2. Add in all the ingredients, but the noodles and bring to a boil
3. Reduce to a simmer and add the noodles. Cook for a further 10 minutes, or until the noodles are cooked.
Serve it up! 3 steps and you have got yourself a delicious meal for many!