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    You are in: Home / Thai / Chiang Mai Curried Noodle and Chicken Soup (Kao Soi Gai) Recipe
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    Chiang Mai Curried Noodle and Chicken Soup (Kao Soi Gai)

    Average Rating:

    3 Total Reviews

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    • on April 25, 2008

      This is simply the best! I just love this soup. It is somewhat similar to very good quality Japanese curry udon, but with more heat. It really does not take a long time to roast the aromatics, more like 12 minutes since you don't want to burn the garlic or they get hard - you just want the garlic soft enough to use the mortar and pestle to grind with other ingredients. I also used the gyoza wrappers for the noodles and cut that into 1/4 inch pieces. 2/3 of the pieces were boiled very quickly in hot water and drained. Washed well in cold water for 3-4 minutes just like udon - this prevents the noodles from becoming gooey and holds up better with tooth feel ie al dente. The other 1/3 of the pieces were quickly fried much like making Chinese chicken salad. I also used one roasted Japanese eggplant in the soup and I really liked this addition a lot. This will be a regular soup in my household. Thank you Leggy Peggy for posting this fabulous soup.

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    • on November 08, 2008

      This was every sooo yummy and I will certainly be making it again and again. Coudn't get fresh tumeric, so used 1 teaspoon dried tumeric and it seemed to work out just fine. Next time will try for the fresh to see what difference it makes. Thanks Pegster!!

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    • on January 08, 2008

      I finally got around to making this soup and I am glad I did! I doubled the recipe and used won ton wraps cut into 1/4" noodles instead of the egg noodles. We all adored this soup. It's easy to prepare and has a most perfect balance of flavours. I loved the method of roasting and smashing in a mortar and pestle the aromatics of this dish, it created a smooth and well combined flavour. I definitely recommend adding the crispy fried noodles at the end as well as a slice of lime. Thanks for posting this recipe Leggy Peggy, it rocks!!

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    Nutritional Facts for Chiang Mai Curried Noodle and Chicken Soup (Kao Soi Gai)

    Serving Size: 1 (232 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 305.5
     
    Calories from Fat 153
    50%
    Total Fat 17.1 g
    26%
    Saturated Fat 8.6 g
    43%
    Cholesterol 69.3 mg
    23%
    Sodium 1345.1 mg
    56%
    Total Carbohydrate 19.8 g
    6%
    Dietary Fiber 2.7 g
    10%
    Sugars 12.7 g
    50%
    Protein 20.2 g
    40%

    The following items or measurements are not included:

    red shallots

    fresh turmeric

    stock

    fresh egg noodles

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