Kao Soi is a Burmese curry. Being a “peasant” meal it was made with chopped chicken, including the bones, but fillet is best. This recipe uses pre-prepared Kao Soi Seasoning Mix (Lobo), available at all major supermarkets.
| Ingredients | Serves 4 |
| Chicken thigh fillet | 500 gm |
| Coconut milk | 600 ml |
| Lobo Kao Soi Mix | 1 pkt |
| Fish sauce | 10 ml |
| Soy sauce | 5 ml |
| Lemon juice | 5 ml |
| Sugar | 1 tspn |
| Cooking oil | 100 ml |
| Egg noodles (“bamee”) | 300 gm |
| Peanuts (roasted and ground) | 4 tbspns |
| Onion (chopped) | 4 tbspns |
| Shallot (chopped) | 4 tbspns |
Cooking Method
In the wok, heat 200 ml coconut milk and stir in the seasoning mix (low heat for 2 minutes). Increase to medium heat, add chicken thigh pieces and cook for 3 minutes.
Now add rest of coconut milk, 600 ml of water, fish sauce, soy sauce, lemon juice and sugar. Lower heat and simmer for around 6 minutes.
In a separate wok add oil and when hot add half the egg noodles and fry till crisp. This will not take long. Remove from the oil and allow to drain.
In a small pot, add the remainder of the egg noodles to boiling water and boil for 2 minutes.
Put equal portions of soft egg noodles into four bowls. Add the chicken and curry to each. Put fried noodles on top, then sprinkle with onion, peanut and shallot.
