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Chiang Mai Curry Noodles - (Khao Soi)

4 ounces rice noodles
1 tablespoon chopped garlic
1 tablespoon red curry paste
1/2 cup coconut milk
4 ounces ground pork
1 cup chicken stock
1 tablespoon curry powder
1 pinch turmeric powder
2 tablespoons fish sauce
1 pinch sugar
1 teaspoon lime juice

Soak noodles in room-temperature water for 15 to 30 minutes then drain for use.

Bring a pan of water to a rolling boil, then place the noodles in a wire basket or strainer and dip the noodles in the water for a few seconds (no more), and then drain them and transfer them to the serving plate.

In a wok, heat the coconut milk and then stir in the curry paste until the aroma is brought out and a thin film of oil separates out, then add the garlic and stir-fry for about 30 seconds. Add the remaining ingredients except the pork, and stir until the sauce thickens slightly. Add the pork and continue to stir until the meat is cooked through.

Pour the sauce over the noodles. Garnish with spring onions, sliced shallots and lime wedges.

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