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Chiang Mai Curry Noodle Soup

Source: Casual Cuisines of the World - Far East Cafe
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 6
Although this noodle soup from Thailand is delicious served plain, a variety of crispy, tasty toppings delivers an exciting flavor boost and lively textures.
1 pound fresh thin or regular chinese egg noodles
Peanut or corn oil for deep-frying  
3 cloves garlic, finely chopped
2 cans coconut milk, unshaken
2 tablespoons red curry paste, or to taste
1 1/2 teaspoons curry powder
1/2 teaspoon ground turmeric
3/4 pound chopped chicken meat
4 cups chicken stock
3 tablespoons Thai fish sauce
1 teaspoon palm sugar or brown sugar
1/4 cup shredded green cabbage
Juice of 1 lemon
2 tablespoons fried shallot flakes
Chopped fresh cilantro
2 green (spring) onions, thinly sliced
1 lemon, cut into 6 wedges
Other necessary recipes:
Red Curry Paste
Chiang Mai Curry Noodle Soup Recipe at
Bring a large pot three-fourths full of water to a boil. Gently pull the strands of noodles apart, then drop them into the boiling water, stirring to separate the strands. Bring to a second boil and cook for 1 minute longer. Pour the noodles into a colander and rinse thoroughly with cold running water. Drain well, shaking off excess water.

Pour oil to a depth of 2 inches in a small saucepan and heat to 375 degrees on a deep-frying thermometer. Meanwhile, pat dry 1 cup of the cooked noodles with paper towels. When the oil is hot, add the noodles. Using a pair of long chopsticks or tongs, stir gently to separate the strands and fry until golden brown, about 30 seconds. Lift out the noodles and place on paper towels to drain. Remove the pan from the heat. Crumble the noodles into small chunks and set aside.

Measure out 2 tablespoons of the oil used to fry the noodles and place in a large saucepan over medium heat. Add the garlic and sauté until browned, about 1 minute. Do not shake the cans of coconut milk before opening. There should be a thick layer of cream on top of each. Spoon off 1/2 cup of the thick cream from the top of each can and add it to the garlic. Raise the heat to medium-high and cook, stirring frequently, until the cream boils gently. Add the red curry paste, curry powder and turmeric and stir until smooth. Reduce the heat to medium and simmer until the mixture is thick and the oil begins to separate around the edges and rises to the surface, about 5 minutes.

Add the chicken, breaking it up into small pieces. Cook until the chicken becomes white, about 2 minutes. Raise the heat to high. Add the remaining coconut milk, the chicken stock, fish sauce, palm or brown sugar and cabbage and stir well. When the mixture begins to boil, adjust the heat to maintain a gentle boil and continue cooking for 8 minutes longer.

Divide the boiled noodles evenly among 6 warmed deep soup bowls. Stir the lemon juice into the hot soup and ladle equal amounts of the soup over the noodles. Garnish with the crumbled fried noodles, fried shallots, cilantro and green onions. Place a lemon wedge on top of each serving and serve hot.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Bowls of Comfort: Noodle Soup
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 503
Fat. Total: 33g
Fiber: 3g
Carbohydrates, Total: 27g
Sodium: 855mg
% Cal. from Fat: 59%
Cholesterol: 74mg
Protein: 29g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Gwynette Reviewed: 03/06/2012
Awesome Thai restaurant taste cooked at home!
This tastes just like what I fell in love with from one of our local restaurants-absolutely AWESOME and very easy to make! I followed the recipe exactly, and the only addition I made was to add the juice of one lime at the end to take it right over the top. Thank you for sharing this recipe so that we can cook Thai at home with confidence!
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