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Northern Thai Coconut Curry Noodle Soup with Chicken

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1 Whole Dried Thai Bird Chilli
2 Shallots Peeled and split into quarters
4 Whole Cloves Garlic
1 Stalk Lemongrass Bottom 4 Inches Only, roughly chopped
2 Kaffir Lime Leaves
1 Knob Fresh Turmeric Roughly Chopped
2 Thin Slices Ginger
1 Small Bunch Coriander Stalks
1 tsp Whole Coriander Seeds
6 Pods Thai Black Cardamom Or 1 pod Green Cardamom, inner seeds only
2 tsp Thai Shrimp Paste
1 Cup Canola Oil
1 Packet Chinese Noodles
2 Cans Coconut Milk
1 Can Chicken Stock
2 tsp Palm Sugar
8 Chicken Thighs
Fish Sauce To Taste
Sliced Shallots For Serving
Lime Wedges For Serving
Pickled Chinese Mustard Root For Serving

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Northern Thai Coconut Curry Noodle Soup with Chicken

  • Medium





Place chilli, shallots, garlic, lemongrass, lime zest, turmeric, ginger, cilantro stalks, coriander seed, and cardamom in the centre of a 12- by 12-inch square of heavy-duty foil. Gather edges up to make a tight pouch.


Place pouch directly over the flame of a gas burner and cook, turning occasionally until aromatic and wisps of smoke begin to rise, about 8 minutes. Allow contents to cool slightly and transfer to a large mortar and pestle and powder with a pinch of salt.


Add shrimp paste and pound to incorporate. 


Set curry paste mixture aside. Separate out 1/4 of the noodles and set the remaining noodles aside.


Heat vegetable oil in a large wok over high heat until shimmering. Working in batches, add noodles to oil and fry, stirring and flipping until golden brown and crisp. Transfer to a paper towel-lined plate. Season with salt and set aside.


Discard most of the oil from wok. Using a spoon, skim 2 Tsp of creamy fat off the top of the coconut milk and add to the wok. Heat wok over high heat and cook, stirring constantly, until coconut milk breaks and oil begins to lightly smoke, Add curry paste mixture and cook, stirring and smearing the paste into the oil, until aromatic, about 45 seconds.


Slowly whisk in the coconut milk, followed by the chicken stock and palm sugar. Add chicken thighs and bring to a simmer. Cook, turning chicken occasionally until chicken is tender and broth is very flavourful about 12 minutes. Season to taste with fish sauce.


Cook the remaining noodles, drain and divide between four warmed bowls. Top with chicken. Divide broth evenly between bowls. Top with fried noodles and serve immediately with sliced shallots, lime wedges, and pickled mustard greens on the side.

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