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My First Thai Dish

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HistoricFoodie View Drop Down
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Joined: 21 February 2012
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    Posted: 14 April 2012 at 11:53
So, I've made my first Thai dish. Came out great, if I say so myself.
 
I choose the Chaing Mai Noodle Soup recipe, from Linda Stephen's Complete Book of Thai Cooking. Why that one? Cuz I had all the ingredients on hand, so it was a good place to start.
 
Although I've had a jar of red curry paste in the pantry for some time I had never used it. Not knowing how hot it was, and given Friend Wife's intolerance of really hot foods, I cut the amount in half. That proved to be unnecessary, and the full amount would have worked out fine. When you're used to harissa, though, you err on the side of caution when it comes to any condiment based on chilis.
 
Another change I made was to use glass noodles instead of the egg noodles specified in the recipe. Here it is:
 
Chaing Mai Noodle Soup
 
2 tbls vegetable oil
3 shallots, chopped
3 cloves garlic, finely chopped
1 tbls red curry paste
4 cups coconut milk
8 oz boneless, skinless chicken breasts and/or thighs, cut in 1-inch pieces (I used thighs)
3 tbls fish sauce
1 tbls palm or brown sugar
1 tsp ground turmeric
1tbls lime juice
 
3 cups water
8 oz fresh egg noodles (I used glass noodles, which get prepared differently)
 
2 green onions, thinly sliced (I used one Japanese long onion)
2 tbls coarsely chopped fresh cilantro leaves.
 
Ms Stephen also includes 1 cup of chow mein noodles as an optional garnish, which I skipped. But I added wedges of fresh lime to the garnishes.
 
In a saucepan, heat oil over medium-high heat. Add shallots and garlic and cook, stirring, for 30 seconds. Add curry paste ad cook, stirring, for 2 minutes.
 
Add coconut milk and bring to a low boil. Add chicken, reduce heat, and simmer for 20 minutes, or until tender. (She doesn't specify, but I partially covered the pot in this and the next step).
 
Add fish sauce, sugar, turmeric, and lime juice. Stir to combine and simmer for 10 minutes.
 
Meanwhile, in a separate saucepan, bring water to a boil. Just before serving soup, add fresh egg noodles to water and cook for 1 minute. Drain and add noodles to serving bowls.
 
Spoon soup over noodles. Garnish with green onions, cilantro, and chow mein needles if using.
But we hae meat and we can eat
And sae the Lord be thanket
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Rod Franklin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 14 April 2012 at 13:16
Looks good! I am partial to Asian food. You have cracked the seal on a very wide world of new flavors. Enjoy!
Hungry
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 15 April 2012 at 02:14
Sounds wonderful Brook.
I'm a huge fan of Thai cuisine...this one goes on my to-do list.
Go ahead...play with your food!
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