Khao soi / Chiang Mai curry noodles

Tina of Pinay in Texas Cooking Corner is hosting an online Bake Sale for the Philippines until November 22 , US time . Proceeds will go to the people back home in the Philippines who were badly affected by typhoon Yolanda ( Haiyan ) . If you want to join the bake sale , please check out Tina's site and if you want to donate whether in cash or in kind , please do so !  Make sure you're giving away your hard-earned cash to a reputable charity like the Philippine Red cross .

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Weather has been good lately in this side of the world .

A good excuse to whip up a batch of piping hot noodles .

Note that I'm not really fond of soupy noodles er with some exceptions .

If that soup is made with peanut/sesame paste combo or it has some coconut milk/ spices in it , I'll say , yes , please !

I never knew that you can make khao soi paste from scratch - I just saw the recipe from Bon Appétit after I made my khao soi  -___-

Okay ,the sauce may look like a yellow curry , it does look like it actually , and it tastes wonderful ! Just imagine the taste by looking at all those ingredients below . Heck , even just the lime and soy sauce combination taste fantastic lol

I tweaked the recipe a bit , added 1 chopped shallots , more lime juice and some fish sauce to the soup /sauce . I marinated the chicken pieces with some lime juice , fish sauce and ground white pepper for 20 minutes before frying . I also added a drizzle of chili oil on top .

Recipe adapted from Quick and easy Thai

Serves 4 to 6

1 tablespoon finely chopped garlic
2 tablespoons red curry paste
3/4 pound boneless chicken , cut into bite-size pieces (or boneless beef or flank steak , thinly sliced into 2-inch strips )
2 cups unsweetened coconut milk
1 3/4 cups chicken broth
2 teaspoons ground turmeric
2 tablespoons dark soy sauce or soy sauce
1 teaspoon sugar
1 teaspoon salt
2 tablespoons freshly squeezed lime juice
1 pound fresh Chinese-style egg noodles or 1/2 pound dried ( or angel hair pasta or spaghetti )

To garnish : 1/3 cup coarsely chopped shallots , 1/3 cup chopped fresh cilantro , 1/3 cup thinly sliced spring onions

* Heat some oil in a medium saucepan over medium heat , fry shallots until soften then add in garlic , fry until garlic turns lightly brown . Add in the curry paste , stir and cook for 1 minute . Add in the chicken pieces and cook for 2 minutes . Pour in the coconut milk and chicken broth , stir in the turmeric , soy sauce , sugar and salt , mix well . Bring to a gentle boil and adjust heat to maintain a lively simmer . Cook for 10 minutes , stir in the lime juice and fish sauce , give it a thorough stir and remove from heat , cover and keep warm . The sauce is thick and if you like it soupy just thin it out with warm water or broth , don't forget to adjust the taste .

* Cook noodles in a large pot of boiling water (or after 5 minutes of cooking the sauce , start boiling the water ) cook fresh noodles for 2 minutes  and for dried noodles , cook according to the back label instruction . Drain and rinse well , divide noodles into individual bowls , ladle on hot sauce , sprinkle with shallots , cilantro and spring onions . Serve immediately .