📝 About This Recipe
Transport your kitchen to the bustling night markets of Chiang Mai with this iconic Northern Thai coconut curry noodle soup. This dish is a masterclass in contrast, featuring tender braised chicken nestled in a rich, aromatic gravy that balances spicy, creamy, and savory notes. Topped with a signature crown of crispy fried noodles and served with tangy pickles, it is widely considered the crown jewel of Thai street food.
🥗 Ingredients
The Curry Paste
- 5-6 pieces Dried de-seeded guajillo or spur chilies (soaked in hot water for 15 minutes)
- 3 pieces Shallots (roughly chopped)
- 5 pieces Garlic cloves (peeled)
- 2 tablespoons Fresh ginger (sliced)
- 1 tablespoon Fresh cilantro roots or stems (finely chopped)
- 1 teaspoon Turmeric powder
- 1 tablespoon Curry powder (Thai or Madras style)
The Soup Base
- 1.5 lbs Chicken drumsticks or thighs (bone-in, skin-on for maximum flavor)
- 2 cans Coconut milk (13.5 oz each, full fat)
- 2 cups Chicken stock (low sodium)
- 1.5 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 lb Fresh thin egg noodles (divided for boiling and frying)
- 1/2 cup Pickled mustard greens (sliced)
- 2 pieces Shallots (thinly sliced raw)
- 2 pieces Lime (cut into wedges)
- 2 tablespoons Chili oil (for extra heat)
- 1/4 cup Fresh cilantro (leaves for garnish)
👨🍳 Instructions
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1
Prepare the curry paste by blending the soaked chilies, shallots, garlic, ginger, cilantro roots, turmeric, and curry powder in a food processor or mortar and pestle until a smooth, thick paste forms.
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2
Heat 1/2 cup of vegetable oil in a large pot or wok over medium heat. Take a handful of the raw egg noodles (about 1/4 of the total) and fry them in the hot oil for 1-2 minutes until golden and crispy. Drain on paper towels and set aside.
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3
Remove all but 2 tablespoons of oil from the pot. Add the homemade curry paste and fry over medium-low heat for 3-5 minutes until it becomes highly fragrant and the oil begins to separate from the paste.
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4
Slowly pour in 1 cup of the thick coconut cream (from the top of the can) and stir constantly until the red oil rises to the surface.
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5
Add the chicken pieces to the pot, turning them to coat thoroughly in the aromatic coconut-curry mixture. Sear for 2 minutes.
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6
Pour in the remaining coconut milk and the chicken stock. The liquid should just cover the chicken.
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7
Add the palm sugar and fish sauce. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 30-40 minutes until the chicken is tender and falling off the bone.
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8
While the soup simmers, bring a separate pot of water to a boil. Cook the remaining fresh egg noodles for 2-3 minutes or until al dente. Drain and divide among four deep bowls.
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9
Taste the curry broth. It should be a perfect balance of salty, sweet, and spicy. Adjust with more fish sauce or sugar if necessary.
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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 handful of the reserved crispy fried noodles for that essential crunch.
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12
Serve immediately with side dishes of pickled mustard greens, raw sliced shallots, lime wedges, and chili oil so each guest can customize their bowl.
💡 Chef's Tips
Always use full-fat coconut milk for the authentic creamy texture; light versions will result in a thin, watery broth. If you cannot find cilantro roots, the bottom 2 inches of the stems are a perfect substitute. Don't skip the pickled mustard greens; their acidity is crucial to cutting through the richness of the coconut milk. For a deeper flavor, toast your dry spices (turmeric and curry powder) for 30 seconds in a dry pan before adding to the paste. If the sauce gets too thick while simmering, add a splash more chicken stock to maintain a soup-like consistency.
🍽️ Serving Suggestions
Pair with a cold Thai Iced Tea or a crisp Lager to balance the heat. A side of fresh cucumber salad (Ajaad) provides a cooling contrast to the rich curry. Serve with extra lime wedges on the side—the citrus juice brightens the earthy turmeric notes. For a traditional Northern experience, serve alongside small portions of sticky rice to soak up the leftover broth.