Chiang Mai Noodle Soup

Preparation info
  • Serves

    Four to Six

    • Difficulty


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”.


  • 600 ml/1 pint/ cups coconut milk
  • 30


  1. 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.

  2. Add the curry paste and ground turmeric, stir to mix completely and cook until the mixture is fragrant.

  3. Add the chunks of chicken and toss over the heat for ab