Tuesday, June 18, 2013

Khao Soi Goong / Northern-Thai Shrimp Curry Noodle

My life has been so hectically crazy lately, though it’s still wonderful!

It has been for several weeks that I’ve not posted anything. That’s because I was so busy at school. But now I’m off for summer! Woot Woot!!!

A few Weeks ago I was watching Giada De Laurentiis traveling around Thailand and savoring Thai food started from the south to the north in the episode, Giada in Paradise; Thailand on the Food Network channel. I was drooling like crazy in front of the TV. And the worst thing, I felt suddenly homesick, especially when I saw Thai people walking around the night market sampling all the goodies from the street vendors. If you are one of the people who love street food, then you’d know that street food is the bomb! And when Giada went to Chiang Mai in the northern part of Thailand and learned to make Khao Soi with the hotel chef, I thought to myself, “I want to eat that!”

Khao Soi is specifically known as Chiang Mai curry noodle. It’s famous for its tasty curry broth made with coconut milk, red curry paste and curry powder. The curry broth is lighter than the other Thai curry dishes, but the taste is mouthwatering with chopped shallots, chopped pickled green mustard, fresh squeeze lime juice, and the extra chili oil for more spicy goodness. And the must-have crispy fried noodle for the garnish makes the dish even more fun to eat. Egg noodles are normally used for this dish, but some people prefer rice noodle instead. It doesn’t matter what kind of noodle you choose, egg noodles or rice noodles, they still taste great. Sliced chicken meat or chicken drumsticks are usually used for the curry but pork or beef or tofu can also be used as well. Whatever you like basically.

Today, I made it with shrimp. It was not my first choice but the hubby wanted shrimp curry instead of chicken. I think he’s just getting tired of eating too much chicken lately! The original Khao Soi is very easy to make and you can adjust the taste however you like it – more or less of spiciness, more sweet or salty, more curry powder...why not! Khao Soi doesn’t have any vegetable in it. But I’ve added some red bell pepper in my Khao Soi for color and some bean sprouts for texture…and for the excuse that I didn’t have pickled green mustard this time…..bummer!!!!

And one thing I want to remind you, do not forget lime wedges when serving. The fresh squeeze lime juice and also chili oil make the dish even more super extra delicious!

What you need:   for 2-4 servings 
1 lb. Shrimp, cleaned and deveined (or chicken/beef/tofu)
1 can (13.5 oz.) coconut milk
2 cup vegetable or chicken broth
2 tbsp. Red curry paste
1 tbsp. curry powder
1 tbsp. palm sugar or white sugar
3 tbsp. fish sauce
1/4 cup cilantro leaves
1/4 cup shallots, finely chopped
1-2 cups bean sprouts - optional
1/2 cup red bell pepper, sliced – optional
Lime wedges
Chili oil or dried chili flakes
6 oz. Egg noodles
1/4 cup vegetable oil to fry noodles
Water for cooking noodles


How to:

- heat the oil in the pan over medium-high heat
- as soon as the oil is hot, add 1 oz. of egg noodles into the hot oil and fry both sides for 30 seconds – fry the noodles in two batches – set them aside. Discard the oil.
- cook the rest of egg noodles in the boiling water for about 7 minutes or until the noodles are cooked, drain and set aside

- set a pan, wok or pot over medium heat

- add 2-3 tablespoons of coconut milk into a pan and follow by red curry paste, stir to cook until it’s fragrant

 - add the shrimp, curry powder and stir to mix well

- add the rest of coconut milk, vegetable broth, sugar, fish sauce, and sliced red bell pepper, stir to mix well and let the shrimp continue to cook for about 12 minutes

- in each serving, serve each bowl with the shrimp curry soup over cooked egg noodles top with chopped shallots, bean sprouts, cilantro leaves, a handful of crispy fried noodles, and lime wedge, plus chili oil or dried chili flakes – the toppings can be added as much or as little as you desired


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