📝 About This Recipe
Transport your senses to the misty mountains of Northern Thailand with this iconic street food masterpiece. This dairy-free delight features a rich, fragrant coconut curry broth infused with turmeric and ginger, cradling tender chicken and soft egg noodles. The signature finishing touch—a crown of crispy fried noodles—provides a spectacular textural contrast that makes every spoonful an adventure in flavor.
🥗 Ingredients
The Curry Paste
- 5-6 pieces Dried guajillo or spur chilies (soaked in hot water and deseeded)
- 3 large Shallots (peeled and sliced)
- 5 Garlic cloves (peeled)
- 2 inch knob Fresh ginger (peeled and sliced)
- 1 inch knob Fresh turmeric (or 1 tsp ground turmeric)
- 1 tablespoon Coriander seeds (toasted and ground)
- 1 tablespoon Curry powder (standard yellow curry powder)
The Soup Base
- 2 cans Coconut milk (13.5oz each, full-fat)
- 1.5 lbs Chicken thighs (bone-in, skinless for best flavor)
- 2 cups Chicken stock (low sodium)
- 2 tablespoons Palm sugar (or brown sugar)
- 3 tablespoons Fish sauce (adjust to taste)
- 1/2 cup Neutral oil (for frying noodles and paste)
Noodles and Garnish
- 1 lb Fresh Chinese egg noodles (divided for boiling and frying)
- 1/2 cup Pickled mustard greens (sliced)
- 2 Red shallots (thinly sliced)
- 1/4 cup Fresh cilantro (chopped)
- 1 whole Lime wedges (cut into 4 pieces)
- 2 tablespoons Roasted chili paste (Nam Prik Pao, for serving)
👨🍳 Instructions
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1
Prepare the curry paste by blending the soaked chilies, shallots, garlic, ginger, turmeric, coriander seeds, and curry powder in a food processor or mortar and pestle until a smooth, thick paste forms.
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2
Heat 2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the curry paste and fry for 3-5 minutes, stirring constantly, until it becomes fragrant and the oil begins to separate from the paste.
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3
Open one can of coconut milk without shaking it. Scoop out the thick cream from the top and add it to the pot with the paste. Stir well and cook for another 2-3 minutes until the red oil rises to the surface.
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4
Add the chicken thighs to the pot, turning them to coat thoroughly in the fragrant curry mixture.
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5
Pour in the remaining coconut milk from both cans and the chicken stock. The liquid should just cover the chicken.
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6
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 30-40 minutes until the chicken is tender and falling off the bone.
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7
While the soup simmers, prepare the crispy noodles. Heat the remaining oil in a small skillet. Take a small handful of the fresh egg noodles and fry them in batches for about 1 minute until golden and puffy. Drain on paper towels.
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8
Cook the remaining egg noodles in a large pot of boiling water according to package directions (usually 2-3 minutes). Drain and divide among four deep serving bowls.
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9
Season the curry broth with palm sugar and fish sauce. Taste and adjust; it should be a perfect balance of salty, sweet, and spicy.
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10
Ladle a generous amount of broth and one or two pieces of chicken over the boiled noodles in each bowl.
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11
Top each bowl with a large nest of the crispy fried noodles.
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12
Serve immediately with side dishes of pickled mustard greens, sliced raw shallots, cilantro, lime wedges, and extra chili paste so guests can customize their bowls.
💡 Chef's Tips
Don't skip the pickled mustard greens; their acidity is essential to cut through the richness of the coconut milk. If you can't find fresh turmeric, use high-quality ground turmeric, but fresh adds a unique earthy depth. For a truly authentic 'crack' in the curry, ensure you fry the paste until the oil separates—this is called 'cracking the cream'. If using dried noodles instead of fresh, look for wide egg noodles or fettuccine-style pasta as a substitute. To make it spicier, add a teaspoon of Thai bird's eye chili flakes to the paste.
🍽️ Serving Suggestions
Pair with a cold Thai Iced Tea (made with coconut milk for a dairy-free version) to soothe the spice. A side of fresh cucumber salad (Ajat) provides a refreshing crunch. Serve with a cold Singha or Chang beer for the authentic Chiang Mai experience. Offer extra lime wedges on the side, as the citrus brightens the heavy coconut flavors significantly. End the meal with chilled mango slices or sticky rice for a traditional Thai finish.