Kao Soi made easy


Kao Soi is a Burmese curry.  Being a “peasant” meal it was made with chopped chicken, including the bones, but fillet is best.  This recipe uses pre-prepared Kao Soi Seasoning Mix (Lobo), available at all major supermarkets.

IngredientsServes 4
Chicken thigh fillet500 gm
Coconut milk600 ml
Lobo Kao Soi Mix1 pkt
Fish sauce10 ml
Soy sauce5 ml
Lemon juice5 ml
Sugar1 tspn
Cooking oil100 ml
Egg noodles (“bamee”)300 gm
Peanuts (roasted and ground)4 tbspns
Onion (chopped)4 tbspns
Shallot (chopped)4 tbspns

Cooking Method

In the wok, heat 200 ml coconut milk and stir in the seasoning mix (low heat for 2 minutes).  Increase to medium heat, add chicken thigh pieces and cook for 3 minutes.

Now add rest of coconut milk, 600 ml of water, fish sauce, soy sauce, lemon juice and sugar.  Lower heat and simmer for around 6 minutes.

In a separate wok add oil and when hot add half the egg noodles and fry till crisp.  This will not take long.  Remove from the oil and allow to drain.

In a small pot, add the remainder of the egg noodles to boiling water and boil for 2 minutes.

Put equal portions of soft egg noodles into four bowls.  Add the chicken and curry to each.  Put fried noodles on top, then sprinkle with onion, peanut and shallot.