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.
|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|
|Cooking oil||100 ml|
|Egg noodles (“bamee”)||300 gm|
|Peanuts (roasted and ground)||4 tbspns|
|Onion (chopped)||4 tbspns|
|Shallot (chopped)||4 tbspns|
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.