Khao Soi Gai (Egg Noodle in Chicken Curry)
Chicken drumstick 4
Coriander seed 1 Teaspoon
Coriander root 2
Coconut milk 2 Cups
Chillies powder 1 Tablespoon
Coconut cream ½ Cup
Seasoning Mixture Ingredients
Light soy sauce 2 Teaspoons
Seasoning sauce 1 Teaspoon
Salt 2 Teaspoons
Palm sugar 1 Tablespoon
Curry powder 2 Teaspoons
Egg noodles 400 Grams
Spring onion+coriander leaves ¼ Cup
Boil coconut milk with chicken drumstic.
Stir fry dried chilies until fragrance.
Stir fry chilli power and pour coconut cream until oily.
Add coriander seed and coriander root and seasoning mixture until boiling.
Mix with chicken and coconut milk until boiling. Then add chilli oil.
Cook noodles into two styles: Once is for blanching, the other is deep fry until crispy for topping.
When served, pour soup into egg noodles and chicken. Sprinkle with chillies oil, spring onion, corander leaves and deep fried egg noodles.