One way to fight the dulldrums is to cook your favorite meal. Here is mine. It reminds me that God is generous simply for putting such lovely things on the planet.
Chiang mai noodle
Chiang Mai Noodle or Khao Soi is delicious, cheap, easy and as close to comfort food as you can get!
Here is how:
Assemble your ingredients, all measured out, in advance and line them up:
4 ounces of rice noodles (or, use long, thing, egg noodles and cook per package)
1 tbs chopped garlic
1 tbs red curry paste (Saigon Market in Manchester or any good supermarket will have it in the Thai or asian section)
1/2 cup coconut milk (open the can and warm the entire ingredients (fat and juice) and mix to get coconut MILK if it is not already mixed.
4 ounces of ground pork (or chopped)
1 cup chicken stock
1 tbs curry powder (just the basic kind in the spice section of the grocery store)
a pinch of termick powder
2 tbsp fish sauce (in any asian section of the grocery)
A pinch of brown sugar
1 tsp of lime juice
You will also need – for the Garnish
Method – noodles: follow package instructions and set aside or… 1. Soak noodles in cool water for 15-30 minutes then drain for use. 2. Bring a pan of water to the boil, then place the noodles in a wire basket or strainer and dip the noodles in the water for a few seconds (no more) 3. drain them and transfer to the serving plate.
Method – Sauce 1. In a wok, heat the coconut milk 2. stir in the curry paste until the aroma is brought out and a thin film of oil separates out 3. add the garlic and stir fry for about 30 seconds 4. Add the remaining ingredients except the pork, and stir until the sauce thickens slightly. 5. Add the pork 6. continue to stir until the meat is cooked through. 7. Pour the sauce over the noodles.
garnish with spring onions, shallots and lime wedges and, for the true Chiang Mai authenticity, top with fried egg noodles (but that is a lot of work!)