Northern Thai Coconut Curry Noodles

Name: Northern Thai Coconut Curry Noodles
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Thai
Ingredients: Egg noodles 200 g; Chicken thighs 300 g; Coconut milk 400 ml; Red curry paste 2 tbsp; Chicken stock 300 ml; Fish sauce 2 tbsp; Sugar 1 tsp; Lime 1 piece; Shallots 30 g; Cilantro 10 g; cooking oil Enough to fry the noodles

Quick answer

Total time: 50 min
Level: Medium
Servings: 2 servings
Ingredients: 11

About this dish

Egg noodles show up twice in one bowl: boiled underneath and fried crisp on top, giving soft and crunchy textures in the same spoonful.

This coconut curry noodle soup comes from Chiang Mai in northern Thailand, with chicken thighs simmered gently in red curry and coconut milk until the meat falls apart. Sliced shallot, lime and cilantro cut through the richness.

Ingredients

servings

IngredientAmount

Lime1 piece

cooking oilEnough to fry the noodles

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Instructions

6 steps

1

Set aside 30g of egg noodles for the topping and heat oil over medium heat.

Fry them briefly until golden, firm, and crisp, then lift them out before they darken so they stay crunchy.
2

Add part of the coconut milk to a pan and warm it over medium-low heat until the edges bubble gently.

Stir in 2 tablespoons red curry paste and fry until the color deepens and the paste smells fragrant.
3

Add 300g chicken thighs and turn them just until the outside changes from pink to pale.

Pour in the remaining coconut milk and 300ml chicken stock, scraping the pan so the curry base blends into the broth.
4

Stir in 2 tablespoons fish sauce and 1 teaspoon sugar until dissolved.

Simmer on low heat for about 20 minutes, keeping the broth gentle, until the chicken feels tender enough to pull apart.
5

Boil the remaining egg noodles separately until tender but not swollen or mushy.

Drain them well before placing them in bowls so extra water does not thin the coconut curry broth.
6

Ladle the curry broth and chicken over the boiled noodles.

Just before serving, add the fried noodles, thinly sliced shallots, cilantro, and lime so the topping stays crisp and the richness is balanced.