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Before you jump to Chiang Mai Noodle Soup recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You Might Not Realize This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got benefit 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 cook that.
The ingredients needed to make Chiang Mai Noodle Soup:
- Prepare 4 tbsp vegetable oil
- Take 4 tbsp thai red curry paste
- Take 6 cups coconut milk
- Provide 4 cups chicken stock
- Take 3 tbsp fish sauce
- Use 1 tbsp finely shaved palm sugar
- You need 600 g chicken thighs, cut into bite sized pieces
- Provide 800 g cooked egg noddles
- Get 1/4 cup roughly chopped coriander
- You need Lime wedge to serve
- Provide Salt
- Take Crispy Wonton Noodles
- Take 16 wonton skins, sliced into 3mm wide strips
- Use Vegetable oil for deep frying
Steps 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.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to assist stop harmful bacteria from growing and spreading. You can take some actions to help protect yourself and your family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw foods such as poultry, meat and vegetables After visiting the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet palms spread bacteria more easily. Keep worktops clean
Before you begin preparing meals, it is significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, eggs or vegetables you will need to wash them thoroughly.
You ought to change dish cloths and tea towels frequently to prevent any bacteria growing on the substance. Independent raw food from ready-to-eat food
Raw foods like meat, fish and veggies may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, such as salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any bacteria that get onto the meals won’t be murdered.
To help stop bacteria from spreading:
Don’t let raw food such as meat, fish or vegetables touch other foods Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked food, unless they have been washed thoroughly
Buy raw fish or meat and shop at the bottom shelf of the fridge where they can’t touch or drip onto other foods
Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Check the tag
It’s very important to read food labels to make sure everything you are going to use was saved correctly (based on any storage instructions) and that none of the food is past its’use by' date.
Food that goes away fast usually has storage instructions on the tag that say how long you can keep the food and if it must go from the refrigerator.
This sort of food often has particular packaging to help keep it fresh for more. But it is going to go off quickly as soon as you’ve opened it. For example, you may see’eat within two days of opening' on the tag. Use by dates
You shouldn’t use any food after the’use by' date, even when the food looks and smells fine, since it might contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. When this date runs out, it does not indicate that the food will probably be detrimental, but its flavour, texture or colour might start to deteriorate.
Following this date that the caliber of the egg will deteriorate and if any salmonella bacteria are found, they can multiply to high levels and may make you ill.
If your plan is on using an egg after its best before date, make sure you only use it in dishes where it’s going to be completely cooked, so that both yolk and white are strong, such as in a cake or as a walnut.
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