Kao Soi

This dish makes an excellent meal for around 6 large servings, it is great for leftovers as well. I altered the original recipie slightly, I'll note my experiences and alterations at the end, but here is the recipe I started with:
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Kao Soi

3/4c Coconut Milk
1 Tbsp Red Curry Paste
1 Tsp Ground turmeric
1 lb Chicken, pre-cooked & boneless, cut or shredded into bitesize pieces

2c Coconut Milk
2c Water
3 Tbsp Fish Sauce
2 Tbsp Soy Sauce
1 Tsp salt
2 Tbsp fresh lime juice
1lb fresh chinese-style egg noodles, cooked until tender, drained, rinsed in cold water and drained again.
1/2c thinly sliced green onions

In a large, heavy-bottomed saucepan, warm 3/4c coconut milk over medium heat until it boils gently. Adjust the heat to maintain a gentle boil and cook for 6-8 minutes, stirring occasionally. The coconut cream will become fragrant as it thickens. When you see tiny pools of oil glistening on the surface, add the curry paste and turmeric and stir to dissolve the paste into the coconut cream. Continue cooking for 1-2 minutes, until the curry paste has a pleasing aroma.

Add the chicken and stir-fry to coat it evenly with the paste. Cook for about 2 minutes. Increase the heat and add the coconut milk, water, fish sauce, soy sauce, and salt; stir well. Adjust the heat to maintain a gentle, active boil and cook for 8-10 minutes, stirring occasionally. Remove from the heat, stir in the lime juice. Taste and adjust seasonings to your liking.

To serve, place a handful of cooked noodles in each large individual serving bowl. Ladle a serving of chicken and curry sauce into each bowl, adding a sprinkling of green onions.
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So, a couple of notes.

First, I would highly recommend boiling the chicken beforehand when cooking it, then shredding it into strips. The chunks were good, but I think shredded would fit the meal a little better.

When I did this, I halved the curry paste, because my mom does not like spicy foods, and it still had plenty of taste. Definitely adjust the curry as you like. I would probably double the curry paste if doing it for myself, but I like things a little spicy. The green onions make a great garnish that adds a nice flavor to the meal.

I also substituted a few things, and added additional ingredients. To make it a little more healthy, I added onions and bell peppers, cut into bite-size pieces, when I added the chicken. I sauteed them a little beforehand to soften them up, which was probably a good idea, but I ended up cooking the entire batch for longer than listed, so they were plenty soft by the time dinner was served.

I used Basmati rice instead of the called-for chinese noodles, and really liked it better that way. Costco happens to carry large bags of basmati rice for not much more than white rice, I'd definitely recommend trying it both ways and seeing which you prefer. Also, experiment with what vegetables you like in the mix, it adds a good extra flavor. For the bell peppers, I used yellow peppers to stay consistent with the color, given that I had the green onions to add extra color at the end, but that's a personal choice, and red or green would certainly work as well.

Also, check the cooking time on whatever you are going to put this over. Basmati rice takes about 40 minutes to fully cook, and I made the mistake of not starting that first, so we had to wait until the rice was ready. Always check the cooking times of each part of the meal. This should be common sense, but we sometimes make assumptions.

If you have any questions or comments, feel free to post. Enjoy!