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Before you jump to Chiang Mai Noodle Soup recipe, you may want to read this short interesting healthy tips about Energy Boosting Treats.
We all know that consuming healthy meals can help us really feel better inside our bodies. Whenever we eat more healthy snacks and a smaller amount of the detrimental ones we generally feel much better. A little bit of pizza doesn’t have you feeling as healthy as consuming a fresh green salad. Sometimes it’s tough to find wholesome foods for snacks between meals. You can spend numerous hours at the grocery store searching for the perfect snack foods to help you feel healthy. Here are a few healthy snacks that can be used when you need an instant pick me up.
If you’re looking for a fast snack, you can’t go wrong with a whole grain one. A bit of whole wheat toast, for instance is a great snack in the morning. When you have to have a fast treat on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Choosing whole grain foods is always much better than eating the refined grains we commonly find in our grocery stores.
A large variety of instant health snacks is easily available. When you make the decision to be healthy, it’s uncomplicated to find just what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to chiang mai noodle soup recipe. You can cook chiang mai noodle soup using 14 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Chiang Mai Noodle Soup:
- Take 4 tbsp vegetable oil
- Prepare 4 tbsp thai red curry paste
- Use 6 cups coconut milk
- You need 4 cups chicken stock
- Prepare 3 tbsp fish sauce
- Provide 1 tbsp finely shaved palm sugar
- You need 600 g chicken thighs, cut into bite sized pieces
- Get 800 g cooked egg noddles
- You need 1/4 cup roughly chopped coriander
- Get Lime wedge to serve
- Provide Salt
- Provide Crispy Wonton Noodles
- Take 16 wonton skins, sliced into 3mm wide strips
- Provide Vegetable oil for deep frying
Instructions to make Chiang Mai Noodle Soup:
- Heat vegetable oil in a large saucepan over medium heat. Add the Thai red curry sauce and cook about 2 minutes. Add chicken and cook about 2 minutes or until the chicken start to colour.
- Stir in the coconut milk, chicken stock, fish sauce and palm sugar. Reduce the heat to medium low and simmer uncovered for 30 minutes. Then taste and season again with fish sauce, salt or palm sugar to your taste.
- For crispy wonton noodles, pour vegetables oil into a saucepan to a depth of about 10cm. Place over heat high. When the oil reaches 180C, carefully add a small handful of wonton strips. Cook for about 30 seconds or until golden. Drain the noodles on paper towel. Repeat until all wonton noodles are cooked.
- To serve, divided the cooked noodles between four large bowl. Top with pieces of chicken and ladle over the soup. Top with coriander, lime wedges and the crispy wonton noodles.
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