Fiery chicken ramen-style with crispy noodles

Name: Fiery chicken ramen-style with crispy noodles
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Thai
Ingredients: fresh coriander/cilantro leaves, chopped, to garnish; fresh coriander/cilantro leaves, chopped, to garnish; 2 garlic cloves, peeled, sliced and fried; 60 ml/4 tbsp sliced pickled mustard leaves, rinsed; 4 shallots, sliced; 4 fresh red chillies, seeded and sliced into thin strips; 3 spring onions/scallions, sliced; 3 spring onions/scallions, sliced; vegetable oil, for deep-frying; 4 dried noodle nests; 30 ml/2 tbsp Thai red curry paste; 5 ml/1 tsp ground turmeric; 500 g/1 lb chicken thighs, boned and cut into bitesize chunks; 600 ml/1 pint/2½ cups coconut milk; salt and ground black pepper, to taste; salt and ground black pepper, to taste; 15 ml/1 tbsp dark soy sauce; juice of ½–1 lime, to taste; 400 g/14 oz fresh ramen noodles; 60 ml/4 tbsp Thai fish sauce; 600 ml/1 pint/2½ cups chicken stock

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 10

Appears in

Ramen

By Heather Whinney

Published 2018

About

Nowadays a signature dish of the city of Chiang Mai in Thailand, this delicious ramen-style soup combines spice, saltiness and sourness in a creamy coconut-milk broth, with crispy-fried noodles as well as the wet noodles for textural contrast.

Ingredients

For the base

600 ml/1 pint/2½ cups chicken stock

Asia
Thailand
Main course
Soup
South East Asia

Method

First, prepare the chicken. Pour about one-third of the coconut milk into a large, heavy pan or wok. Bring to the boil over a medium heat, stirring frequently with a wooden spoon until the milk separates.
Add the curry paste and ground turmeric, stir to mix completely and cook for 2–3 minutes or until the mixture is fragrant. Add the chunks of chicken and toss