Name: Northern Thai-style Chicken Noodle Soup
Yield: Serves 4
Cuisine: Thailand
Ingredients: 225 g (8 oz) fresh or dried egg noodles; 2 teaspoons sesame oil; 1 tablespoon sugar; 1 tablespoon groundnut (peanut) oil; 1.2 litres (2 pints) homemade chicken or vegetable stock or store-bought fresh stock; ½ teaspoon freshly ground black pepper; 1 tablespoon lime juice; 225 g (8 oz) boneless chicken breasts, skinned; 1 teaspoon salt; 2 stalks fresh lemongrass; 2 small fresh Thai red or green chillies, seeded and finely sliced; 400 ml (14 fl oz) tinned coconut milk; 2 tablespoons Madras curry paste or powder; 1 tablespoon fish sauce or light soy sauce; 1 tablespoon dark soy sauce; handful each fresh coriander and basil leaves; 2 tablespoons coarsely chopped garlic; 1 small finely chopped onion

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

London’s well-known Thai restaurant, Chiang Mai, in Soho offers a splendid version of this popular dish. Why it is called ‘northern style’ is perhaps clear only to the most refined Thai palate. Although Thailand is geographically varied, the monsoon climate dominates and the Thai people throughout the country consume basically the same foods. But the northern area borders Burma and Laos, and was historically one of the main pathways of migration from China. Sophisticated palates may discern