today on hot thai kitchen we are making kao soi sawaddee ka welcome to hot thai kitchen last week
we made the curry paste for kao soi this week we're going to finish up our dish now kao soi
once again is a curry noodle soup that has crispy egg noodles on top of it it's super delicious and
its iconic of the north of thailand but first let's take a look at our ingredients kao SOI
curry paste half of the recipe that we made last week and if you missed that video I will put the
link in the description one cup of coconut milk one pound chicken drumettes you can also use more
chicken if you'd like two and a half to three cups of water two and a half tablespoons of soy
sauce two and a half teaspoons of sugar flat egg noodles also known as wonton noodles thin
egg noodles for deep frying this is optional some lime some chopped shallots sour pickled mustard
greens and some chili flakes let's start our soup we're gonna start this out just like you would a
regular curry okay so I've got a little bit of oil in the pot and it's heated I'm gonna add my curry
paste saute it a little bit I'm gonna deglaze it with a little bit of coconut milk so I've got one
cup so I'm just gonna add like I don't know half of it we're gonna let that dry up and by the way
this is only half of the recipe that we made so the other half make sure you keep it in the
freezer and then you can bring it out for your next batch so we're drying up the coconut milk
and you're also going to separate the coconut oil again same as you would normally make a curry but
if that doesn't happen for you it's not a big deal but for fresh coconut milk or good 100% coconut
milk the oil should eventually separate and that's what you're looking for oh it smells really good
there now my oil really is separating now I'm going to go in with my chicken so beautifully
lined up and then I'm gonna toss my chicken in the curry paste to get them coated nicely now the
reason why I'm using chicken wings is because of its high bone to meat ratio because once I
add my water the chicken wings can essentially the bones in the chicken wings will turn this
into a great chicken stock which means that if you're gonna use boneless chicken you gotta use
good chicken stock rather than water for this so I'm going in it's now well coated going with all
the rest of my liquid my coconut milk and the rest of my water this is a lot of water it's
way more than you would when you make a curry and that's because this is a noodle soup not
a curry so if you put too much coconut milk and not enough water it would be really rich
and heavy and it's just I know it's not as nice so I mean if you wanted a little richer you can
increase the ratio of coconut milk I prefer it on the broth esight it's just that you're
you know eating a lot of this stuff right so you don't want to make yourself fall sick and
feel bloated in the end the soy sauce leaving I'm not adding all of it I'm leaving much of it half
of it perhaps for the end because right now you want to add enough seasoning so the chicken has
something to absorb while it's cooking but you want to leave enough so that you can adjust it
at the end and we'll let this bring this to a boil and then turn it down to a simmer and let
the chicken wings braise for about 30 to 20 minutes 30 to 20 20 to 30 minutes until the
chicken is pretty much fork tender and the the soup has become rich with all that chicken stock
so while the soup is cooking let's take a look at our noodles we've got two sets of noodles one
that's going in the soup and that's this one here I'm using flats egg noodles it's labeled
as wonton noodles which is what's traditional back in the old days originally this dish used
rice noodles which they dyed yellow and then cut into thin strips and that's the reason
for the name Kao saw a cow means rice and that's referring to the rice noodles because there's no
rice in this dish as it is today and then saw means to julienne and that's referring to the
cutting of the rice noodle sheets into strip but nowadays people just use these egg noodles now
you don't have to use the flat wonton noodles any egg noodles that you like will do now the
second set of noodles is optional this is the one that we're going to deep fry into crispy
and then we'll top the noodle soup off you can use the flat ones you don't have to go and buy
extra if you still have that left but I just want to show you that I like to use this one the round
thin ones because they fry up more nicely they look nicer also when you buy these noodles make
sure you don't get precooked egg noodles it should be you stew it should be fresh but you
should still have to cook it in water and it'll normally be dusted in flour like this the one
that is precooked don't fry up as nicely so we're gonna take this and we're gonna cut them cuz now
they're super long don't cut them too short because then they'll look funny and stubbly
let's go fry them oil 350 as per usual and in goes the noodles yep that's what you're looking
for press it down a little bit it'll take seconds so don't go anywhere and then after the bubbles
have started to subside just give it a flip so you know you want to be fair on both sides and
then you know things are crispy when things are still no more bubbling and then they're done
so obviously it's blown up a law so do only a little bit at a time don't do too much or
you will crowd the pan and there won't be enough oil and just it's just not fun when that happens
almost done let's look at condiments cow so I comes with a set of four condiments it's very
standard without the set of condiments it is not complete so we've got lime cow's law
is very rich so a squeeze of fresh citrusy Ness really helps brightens everything up
so that's actually quite important and then you've got chopped shallots which is gonna be
sort of crunchy you raw onion e element added if you like it some people don't like it coz a
little bit too strong and then we've got sour pickled mustard greens now this is what they
come like whole and then you just chop it up if you cannot find this don't tell anyone but
I think sauerkraut might actually be a pretty good substitute it's the same kind of idea you
want something that's a little crunchy a little sour that'll mix well with our noodles because
our noodles doesn't actually have any vegetables in it so this is it this is your crunchy element
okay we're missing one ingredient here and that is our chili flakes here's our chili
flakes and we're going to go and fry them just take some dried chili flakes sauteed
and some vegetable oils just on medium low heat until it darkens and develops a beautiful smoky
flavor keep a good eye on it though because it doesn't take long and it burns quite easily as
soon as you can smell the smokiness and the color starts to darken you're done
okay so it has been about 25 minutes the chicken is fork tender now we're just going
to taste and adjust our soup the bigger your pot is the faster the evaporation
so you're using a big white pot you may need to add water so good but I am going to add
the rest of my seasoning oh that's so good there's nothing like it the combination of
coriander seeds and ginger and turmeric and black cardamom it's just so good it reminds
me faintly of certain Chinese food which would make sense because that's kind of where this
dish came from and then we're pretty much ready to serve so let's boil our noodles
so here's our noodles these little noodle strainers are awesome because you don't have
to then take the pot and pour it out so I love it rapidly boiling water in it goes and they
just let it sit for these noodles 1 to 2 minutes I've never actually timed it but it really doesn't
take very long so don't go away and you don't need to salt the water like pasta because the
noodles are so thin and the broth is so flavorful that together the salt just becomes moot so you
wanna if you're using a noodle strainer you want to kind of shake it or loosen it up every once
in a while so that the stuff in the middle in case there's a bundle somewhere just to break
it up so it gets exposure yeah that's good bloop all right let's go plate and here we are at the
moment we're waiting for I'm so hungry this is smelling way too good so here it is we're just
going to dish it up now as you can see the broth is not too thick it's just it's like a half way
between a broth and you know like a cream soup because you want it to be easy to eat not rich
and thick and cloying okay and then we're gonna go in with this thing over here ooh
the higher it is the more beautiful it is sort of first rule of thumb for a beautiful
presentation and then when you're ready to eat so super cute you're gonna serve it with
this side by side you know when you serve it to your guests and it's beautiful and when you go
to eat it you just add some of this onto here and a little bit of shallots as much as you'd
like squeeze some lime over it and I'll mix it up in the end some fried chili so this is
what our fried chili looks like now that we fried it for some extra spice and then when
you ready just toss it up and devour it and that's it this is actually our first noodle
soup on the show I hope you enjoyed it a lot of you have requested it for a full written recipe
you can visit a Thai Kitchen comm and I will see you next time for your next delicious tiny