Chiang Mai Noodle Soup

Name: Chiang Mai Noodle Soup
Yield: Serves Four to Six
Cuisine: Thailand
Ingredients: 450 g/1 lb fresh egg noodles, blanched briefly in boiling water; salt and ground black pepper; juice of ½-1 lime; 60 ml/4 tbsp Thai fish sauce; 15 ml/1 tbsp dark soy sauce; 450 g/1 lb chicken thighs, boned and cut into bitesize chunks; 600 ml/1 pint/2½ cups chicken stock; 30 ml/2 tbsp Thai red curry paste; 5 ml/1 tsp ground turmeric; 600 ml/1 pint/2½ cups coconut milk; 3 spring onions (scallions), chopped; 4 fresh red chillies, chopped; 4 shallots, chopped; 60 ml/4 tbsp sliced pickled mustard leaves, rinsed; 30 ml/2 tbsp fried sliced garlic; coriander (cilantro) leaves; 4-6 fried noodle nests (optional)

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Nowadays a signature dish of the city of chiang mai, this delicious noodle soup originated in Burma, now called Myanmar, which lies only a little to the North. It is also the Thai equivalent of the famous Malaysian “laksa”.

Ingredients

600 ml/1 pint/2½ cups coconut milk
30

Asia
Thailand
Myanmar (Burma)
South East Asia
Soup

Method

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 until the mixture is fragrant.
Add the chunks of chicken and toss over the heat for ab