Temple of Thai

Thai Cooking Newsletter

Recipes & Fruit Carving

Welcome to the Temple of Thai newsletter. You can also read this online here.
In the Thai Kitchen Featured Items:
Chicken Curry with Noodles (Khao Soi) Pickled Mustard Greens
Melon Carving Melon Carving Tool

Khao Soy NoodlesChicken Curry with Crispy Noodles (Khao Soi)

Khao Soi (or khao soy) is a type of curry popular in the Northern city of Chiang Mai, one of the most popular tourist destinations in Thailand. This coconut milk based soupy curry is usually made with chicken or beef and served over Chinese egg noodles garnished with crispy fried noodles, pickled mustard greens, shallots, lime, sweet soy sauce and spicy chili oil.



  1. Blend the Paste Ingredients together and set aside.
  2. Over medium high heat, put 1/2 cup of coconut cream into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. Add the prepared paste and fry for 1-2 minutes, stirring constantly. Add the chicken drumsticks, water, remaining coconut cream and half the coconut milk. Bring to the boil, add palm sugar along the side of the wok until it melts, followed by the white sugar, soy sauce and fish sauce. Simmer over low heat for about 30 minutes or until chicken is tender. While simmering, if it becomes too dry, you may add more coconut milk or water.
  3. Meanwhile heat the oil for frying the egg noodles in a wok over medium heat and when it is at almost smoking point add 1/2 cup of egg noodles and fry until crispy (30 seconds). Strain (we recommend the Brass Strainer Skimmer) and set aside.
  4. For the chili oil, heat the 3/4 cup oil in a small saucepan and when it is hot add the chilli powder. Stir together and immediately remove from the heat. Set aside to cool.
  5. When you are ready to eat, lower the remaining fresh egg noodles into boiling water to cover, separating the strands of noodles as you add them. Boil for 2 minutes, then drain and portion into 4 individual serving dishes. Top with the chicken curry and serve garnished with the crispy egg noodles, coriander leaves and spring onions.
  6. Serve along with the accompaniments, which are added to taste. Use only 1-2 drops of Sweet Soy Sauce per portion. Serves 4.

Recipe: Adapted from Passion for Thai Cooking. Image © 2000 Sompon & Elizabeth Nabnian, Chiang Mai Thai Cookery School, p.113

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Pickled Mustard Greens

Pickled Mustard Greens (pak gad dong klhem in Thai ) can be eaten with rice soup or eaten as an accompaniment with other dishes like Thai traditional noodles (Kha Nom Jean) or Northern Thai noodles (Kao Soi).  Pickled mustard greens are also found in many Asian recipes including streaky pork soup with mustard greens, spicy mustard greens salad or chopped mustard greens stir-fried with bitter melon.

The Art of Melon Carving

Melon Carving

Learn step-by-step how to carve beautiful serving bowls like this covered melon dish with the help of our many carving books, DVDs, tools and knives for practicing the art of fruit and vegetable carving. Shop now for fruit carving items in our online store!

Melon Carving Tool

This melon carving tool is designed for peeling away wide strips of thin melon rind to prepare melons for fruit carving in mere seconds. The sharp, plane-style blade is custom made specifically for the purpose of working with watermelon, canteloupe, honeydew, muskmelon and similar melons. It can also be used for the purpose of shaving away cheese rinds in a quick and easy manner.

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