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Kao-Soi |
Difficulty Rating: Moderate |
Preparation Time: 45 minutes |
Ingredients:
Curry:
- 1 can of coconut milk
- 1 pack of Lobo’s Kao-Soi paste
- 1 tbsp of (Thai) soy sauce
- 1 piece chicken thigh (boneless)
- Lemongrass
- ½ tsp sugar
Noodles:
- ½ pack of egg noodles (preferably thick yellow noodles, i.e. Cantonese yellow noodles)
- 1 tbsp of finely chopped garlic
- ½ tsp dark soy sauce (sweet kind)
Garnish:
- 1 bulb of red onion
- ½ pack of sour mustard (chopped)
- Vegetables of your choice
- Lime wedge
- Cilantro and/or spring onions
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Instruction:
Curry:
- Heat ½ can of coconut milk on high heat. When coconut milk is boiled, add meat, Kao-Soi curry paste and lemongrass (chopped into 6-8 pieces/bulb). Lower heat to medium-high and stir fry until the meat is cooked.
- Add the rest of coconut milk. Use the can to measure water. Add in a can of water, 1 tbsp of Thai soy sauce, and ½ tsp of sugar. Bring it to boil then turn down heat to low. Close the lid.
Noodles:
- Bring water to boil, add noodles when ready.
- Run cold water through noodles to prevent noodles from sticking together (can also add oil in this procedure).
- Heat oil in pan. Fry some noodles. Set aside.
Garlic Oil:
- Heat oil in small pan. When oil is medium hot, add in chopped garlic. Turn down heat to low.
Garnish:
- Wash sour mustard and finely chop it.
- Finely slice peeled red onions laterally.
- Chop some cilantro (leaves only) and green onions.
- Chop some vegetables. If you prefer cooked vegetables, boiling is not a bad choice.
Putting things together:
- Mix the garlic-oil, ½ tsp sweet (dark) soy sauce with noodles. Add in curry sauce. Add sour mustard, red onions, vegetables, fried noodles, and/or chopped cilantro/spring onions. If you like curry a bit sour (a bit sour makes the overall taste more emphasized), you can squeeze in some lime juice as well.
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