Kao Soi made easy

Thursday, 22 December 2011 15:31

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.

Ingredients Serves 4
Chicken thigh fillet 500 gm
Coconut milk 600 ml
Lobo Kao Soi Mix 1 pkt
Fish sauce 10 ml
Soy sauce 5 ml
Lemon juice 5 ml
Sugar 1 tspn
Cooking oil 100 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.

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