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Chiang mai noodle soup
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in a rich, creamy Thai coconut noodle soup with Asian flavors.
Ingredients:
  • 200g fresh thin egg noodles (see note)
  • 36.80 gm vegetable oil
  • 75g (1/4 cup) Thai red curry paste
  • 1/4 tsp ground turmeric
  • 1/2 tsp ground cardamom
  • 1L coconut milk
  • 48.80 gm fish sauce
  • 4.50 gm white sugar
  • 300g chicken thigh fillets, thinly sliced
  • 150g deep-fried egg noodles, (see note) gently broken into large chunks
  • 3 Asian red eschalots, (see note) thinly sliced
  • 100g pickled mustard greens, (see note) rinsed, drained, thinly sliced
  • 250.00 ml roughly chopped coriander leaves
  • 1 lime, cut into wedges
Instructions:
  • Boil the fresh noodles in salted water for 2 minutes or until al dente. Drain and rinse under cold water. Reserve for later use.
  • Warm the oil in a sturdy saucepan over medium heat. Stir in the curry paste and spices, cooking for about 1 minute until aromatic. Pour in 250ml (1 cup) coconut milk and simmer for 2 minutes to blend the flavors. Then, add the remaining 750ml (3 cups) coconut milk, fish sauce, sugar, and 500ml (2 cups) water. Gently fold in the chicken and simmer for approximately 5 minutes until fully cooked.
  • In individual serving bowls, portion out cooked noodles, then pour the soup over them. Add a generous piece of deep-fried noodles on top of each bowl. Garnish with sliced eschalots, mustard greens, and coriander leaves. Finally, squeeze fresh lime juice over each bowl before serving.

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