If you’re looking for an introductory cookbook to Thai cuisine, check out Easy Thai Cookbook by Sallie Morris published by Watkins and Nourish. Split into three sections, the book provides an introduction to key ingredients, equipment and cooking methods, 70 recipes with colour photographs, and twelve suggested menus for how to put the dishes together. Read my full review here.
In the meantime, I have permission to share three great recipes from the book with my readers. This is the recipe for Chiang Mai Curried Noodle Soup with Chicken (Khao Soi Gai), which makes use of the Thai Red Curry Paste (Krueng Gaeng Phed) recipe I’ve already shared. You may also enjoy this Thai Spicy Green Beans (Pad Ped Tou Kag) recipe.
Chiang Mai Curried Noodle Soup with Chicken (Khao Soi Gai)
- 1 1.25 kg whole chicken, skinned
- 600 ml coconut milk
- 1-2 tbsp red curry paste (see Recipe Notes for link)
- 1 tsp ground turmeric
- 825 ml / 3 cups chicken stock
- 2-3 tbsp fish sauce
- 2 tbsp soy sauce
- juice of 1 lime
- 1 handful coriander/ cilantro leaves, roughly chopped
- 300-400 g fresh or equivalent dried egg noodles
For the garnishes
- sunflower oil for deep-frying
- 55 g dried egg noodles
- 1-2 red chillies, deseeded and finely sliced
- 4 shallots, finely sliced
- 4 spring onions/ scallions, sliced
- 140 g canned fermented mustard greens, finely slied
Click here for Thai red curry paste recipe.
Cut the chicken meat into bite-size pieces. (The legs can be kept in the refrigerator for use in another recipe if liked.)
Pour the contents of one can of coconut milk into a wok or large saucepan. Stir over a medium heat until the milk begins to curdle, then add the curry paste and turmeric. Stir to make a rich sauce, then reduce the heat and cook for 3 minutes.
Add the chicken and turn in the spicy mixture until well coated. Pour in the remaining coconut milk, stock, fish sauce to taste and soy sauce, then cook over a medium heat for 8 minutes until the chicken is tender. Add the lime juice and scatter with most of the coriander/ cilantro leaves.
Prepare the garnishes by deep-frying the noodles until crisp. Drain on paper towels, then lightly crush to add texture and crunch to the soup.
Place with the other garnishes in small ramekin dishes.
Plunge the fresh noodles into boiling water, then drain. If using dried noodles, place them in boiling salted water. Return to the boil and cook for 5 minutes or according to the package directions. Drain, rinse with boiling water and drain again.
Place the noodles in warmed bowls and pour on the soup. Top with the remaining coriander leaves and some crushed fried noodles.
Hand around the other garnishes at the table.
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Kavey Eats received a review copy of Easy Thai Cookbook by Sallie Morris. Published by Watkins and Nourish. Recipe published with permission.