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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 May Possibly 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 cook Chiang Mai Noodle Soup:
- Get 4 tbsp vegetable oil
- Use 4 tbsp thai red curry paste
- Get 6 cups coconut milk
- Prepare 4 cups chicken stock
- Prepare 3 tbsp fish sauce
- Prepare 1 tbsp finely shaved palm sugar
- Use 600 g chicken thighs, cut into bite sized pieces
- Provide 800 g cooked egg noddles
- Get 1/4 cup roughly chopped coriander
- Use Lime wedge to serve
- Get Salt
- Take Crispy Wonton Noodles
- You need 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 is extremely 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 loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food such as poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet hands spread bacteria more readily. Keep worktops clean
Before you begin preparing meals, it’s important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them thoroughly.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods like fish, poultry and veggies may contain harmful 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, bread and fruit. This 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 prevent bacteria from spreading:
Do not let raw food like fish, poultry or veggies touch other foods Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw food, unless they’ve been washed completely first Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw meat or fish and store at the bottom shelf of the fridge where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook veggies 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 has been stored correctly (according to any storage instructions) and none of the meals is past its’use by' date.
Food that goes off fast usually has storage directions on the tag that say just how long you may keep the food and if it needs to go in the fridge.
This sort of food frequently has particular packaging to keep it fresh for more. But it will go off immediately once you’ve opened it. By way of instance, you may see’eat within two days of launching' on the label. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date, even if the food looks and smells nice, because it might contain harmful bacteria. Best before dates
When this date runs out, it does not indicate that the food will be harmful, but its flavour, texture or colour may begin to deteriorate.
An exception to this is eggs, which have a best before date of no longer than 28 days after they are laid. Following this date the quality of the egg will deteriorate if any salmonella germs are present, they could multiply to high levels and could make you sick.
If your plan is on using an egg after its best before date, make sure that you only use it in dishes at which it will be fully cooked, so that both white and yolk are strong, like in a cake or as a walnut.
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