Michele and I visited the that wonderful city last week. It was a few days full of talking, laughing and of course eating - yep and you guessed it I can do all three of those at the same time. It make for a very interesting three days.
Our "SWEET" Taxi ride to the village, and can I just say two very important words - HOLD ON!
Village Life
Education
The Faces of Chiang Mai
GOLD RUSH
Temple of Chiang Mai
After a wonderful day of -- visiting the village, visiting markets, visiting furniture factories and just plain visiting with each other it was time for DINNER! We met our friend Kathrine, who had lived in Chiang Mai for a few years, and she took us to a lovely Thai restaurant where we had a signature dish of the city Chiang Mai, this delicious noodle soup has Burmese origins and is the Thai equivalent of the Malaysian 'Laksa' 
I have added the recipe and the bottom of this post for those who want to try a little Thai cuisine - but beware this soup can be addictive! OH and a BIG THANK YOU TO Michele for a great few days in Chiang Mai. Chiang Mai Spicy Soup
ingredients
serves 4 - 6
600 ml (1 pint) 2 1/2 cups coconut milk
30 ml (2 tbsp) red curry paste
5 ml (1 tsp) ground turmeric
450 g (1 lb) chicken thighs, boned and cut into bite-size chunks
600 ml (1 pint) 2 1/2 cups chicken stock
60 ml (4 tbsp) fish sauce
15 ml (1 tbsp) dark soy sauce
salt and freshly ground black pepper
juice of 1/2 - 1 lime
450 g (1 lb) fresh egg noodles, blanched briefly in boiling water
30 ml (2 tbsp) red curry paste
5 ml (1 tsp) ground turmeric
450 g (1 lb) chicken thighs, boned and cut into bite-size chunks
600 ml (1 pint) 2 1/2 cups chicken stock
60 ml (4 tbsp) fish sauce
15 ml (1 tbsp) dark soy sauce
salt and freshly ground black pepper
juice of 1/2 - 1 lime
450 g (1 lb) fresh egg noodles, blanched briefly in boiling water
for the garnish
3 spring onions, chopped
4 red chillies, chopped
4 shallots, chopped
60 ml (4 tbsp) sliced pickled mustard leaves, rinsed
30 ml (2 tbsp) fried sliced garlic
coriander leaves
4 fried noodle nests (optional)
4 red chillies, chopped
4 shallots, chopped
60 ml (4 tbsp) sliced pickled mustard leaves, rinsed
30 ml (2 tbsp) fried sliced garlic
coriander leaves
4 fried noodle nests (optional)
method
1. In a large saucepan, add about one third of the coconut milk and bring to the boil, stirring often with a wooden spoon until it separates.
2. Add the curry paste and ground turmeric, stir to mix completely and cook until fragrant.
3. Add the chicken and stir-fry for about 2 minutes, ensuring that all the chunks are coated with the paste.
4. Add the remaining coconut milk, chicken stock, fish sauce and soy sauce. Season with salt and freshly ground black pepper to taste. Simmer gently for 7 - 10 minutes. Remove from the heat and stir in the lime juice.
5. Reheat the noodles in boiling water, drain and divide between individual bowls. Divide the chicken between the bowls and ladle in the hot soup. Top each serving with a few of each of the garnishes.
2. Add the curry paste and ground turmeric, stir to mix completely and cook until fragrant.
3. Add the chicken and stir-fry for about 2 minutes, ensuring that all the chunks are coated with the paste.
4. Add the remaining coconut milk, chicken stock, fish sauce and soy sauce. Season with salt and freshly ground black pepper to taste. Simmer gently for 7 - 10 minutes. Remove from the heat and stir in the lime juice.
5. Reheat the noodles in boiling water, drain and divide between individual bowls. Divide the chicken between the bowls and ladle in the hot soup. Top each serving with a few of each of the garnishes.
1 comment:
I am speechless and entirely jealous. I cannot believe the cuteness of those kids! It looks like you ladies had an incredible time. Perhaps we can make the soup when you're here this summer?!
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