📝 About This Recipe
Transport your senses to the vibrant night markets of Chiang Mai with this iconic Northern Thai coconut curry noodle soup. This dish is a masterclass in balance, featuring tender chicken braised in a rich, aromatic broth that blends creamy coconut milk with a complex, smoky spice paste. The signature contrast of soft egg noodles submerged in the soup and a crown of crispy fried noodles on top makes every bite an unforgettable texture-rich experience.
🥗 Ingredients
The Handmade Curry Paste
- 5-6 pieces Dried guajillo or spur chilies (soaked in hot water until soft, deseeded for less heat)
- 3 medium Shallots (roughly chopped)
- 2 inch knob Fresh ginger (peeled and sliced)
- 5 cloves Garlic (peeled)
- 1 inch knob Fresh turmeric (or 1 tsp ground turmeric)
- 1 tablespoon Coriander seeds (toasted and ground)
- 1 tablespoon Curry powder (standard yellow Madras style)
The Soup Base
- 2 cans Coconut milk (13.5 oz each, full fat only)
- 2 cups Chicken stock (low sodium)
- 1.5 pounds Chicken thighs (bone-in, skinless for best flavor)
- 2 tablespoons Palm sugar (or brown sugar)
- 3 tablespoons Fish sauce (adjust to taste)
- 1/2 cup Vegetable oil (for frying noodles and paste)
Noodles and Garnish
- 1 pound Fresh Chinese egg noodles (divided: 3/4 for boiling, 1/4 for frying)
- 1/2 cup Pickled mustard greens (sliced)
- 2 Shallots (thinly sliced raw)
- 2 Lime (cut into wedges)
- 1/2 cup Fresh cilantro (stems removed)
- 2 tablespoons Chili oil (for drizzling)
👨🍳 Instructions
-
1
Prepare the curry paste: Place the soaked chilies, shallots, ginger, garlic, turmeric, coriander, and curry powder into a blender or mortar and pestle. Process with a splash of water until a smooth, thick paste forms.
-
2
Fry the garnish noodles: Heat 1/2 cup of vegetable oil in a large pot over medium-high heat. Once shimmering, add a handful of the raw egg noodles (about 1/4 of total). Fry for 1-2 minutes until golden and crisp. Drain on paper towels and set aside.
-
3
Sauté the paste: In the same pot, leave about 3 tablespoons of the oil. Add the curry paste and cook over medium heat, stirring constantly for 3-5 minutes until fragrant and the oil begins to separate from the paste.
-
4
Crack the coconut: Add 1 cup of the thick coconut cream from the top of the can to the paste. Stir and cook for 2-3 minutes until it bubbles and turns a deep orange color.
-
5
Simmer the chicken: Add the chicken thighs to the pot, coating them in the paste. Pour in the remaining coconut milk and the chicken stock. Bring to a gentle boil.
-
6
Braise: Reduce heat to low, cover, and simmer for 30-35 minutes until the chicken is tender and falling off the bone.
-
7
Season the broth: Stir in the palm sugar and fish sauce. Taste the broth; it should be a perfect harmony of creamy, salty, and slightly sweet with a spicy finish.
-
8
Cook the soft noodles: While the broth finishes, bring a separate pot of water to a boil. Cook the remaining egg noodles according to package instructions (usually 2-3 minutes). Drain and divide into four deep bowls.
-
9
Assemble: Ladle a generous amount of broth and one or two chicken thighs over the noodles in each bowl.
-
10
Final Touch: Top each bowl with a large nest of the crispy fried noodles. Garnish with cilantro and serve immediately with side plates of pickled greens, raw shallots, and lime wedges.
💡 Chef's Tips
Don't skip the pickled mustard greens; their acidity is essential to cut through the rich coconut fat. If the broth is too thick, add a splash more chicken stock to reach your desired consistency. Use 'full fat' canned coconut milk for the authentic 'cracked cream' texture and mouthfeel. To save time, you can use a high-quality store-bought Red Curry Paste and add 1 tbsp of curry powder and 1 tsp of turmeric to it. Always toast your coriander seeds before grinding to release the essential oils and deepen the aroma.
🍽️ Serving Suggestions
Serve with a cold Thai Iced Tea to balance the heat of the curry. A side of fresh cucumber salad (Ajat) provides a refreshing, crunchy contrast. Offer extra roasted chili flakes in oil for those who want an extra spicy kick. Pair with a crisp, off-dry Riesling or a light lager to complement the aromatic spices.