Thai · Dinner
Northern Curried Noodle Soup With Chicken
Chicken thigh simmers in a coconut curry broth built on red curry paste, turmeric, and fish sauce, poured over boiled egg noodles. Topped with crispy fried noodles, pickled mustard greens, shallots and lime, this northern Thai soup layers soft noodles against a crunchy garnish and tart finish.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.8gProtein
33.9gFat
34.6gCarbs
8.9gSugar
3.1gFiber
1780mgSodium
205mgChol
18.4gSat Fat
720mgPotassium
85mgCalcium
3.6mgIron
0.6mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Cut chicken thigh into bite-sized pieces. Slice shallot thinly and chop pickled mustard greens. Reserve a small handful of noodles for frying.
2
Fry
Heat 1/2 tbsp oil in a small pan over medium-high heat for 2 to 3 minutes, stirring often, until reserved noodles are golden and crisp. Drain on paper towel.
3
Bloom
Heat remaining oil in a saucepan over medium heat, add curry paste and turmeric, and cook for 1 minute, stirring constantly, until darkened slightly.
4
Simmer
Pour in coconut milk and stock, stir to combine, and bring to a gentle simmer over medium heat for 2 minutes until the surface ripples.
5
Poach
Add chicken thigh pieces to the broth, reduce heat to medium-low, and simmer uncovered for 12 to 15 minutes until opaque throughout and cooked through.
6
Season
Stir fish sauce, brown sugar, and lime juice into the broth, tasting and adjusting for savory-forward balance with light sweet and sour.
7
Build
Place cooked egg noodles in a deep bowl and ladle hot chicken and broth over the top.
8
Plate
Scatter crispy fried noodles, shallot, and pickled mustard greens over the soup. Serve immediately with lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thigh
- 3 tbsp3 tbsp red curry paste
- 1 tsp1 tsp ground turmeric
- 1 1/2 cup360ml coconut milk
- 1 cup240ml chicken stock
- 7 oz200g egg noodles
- 2 tbsp2 tbsp neutral oil, divided
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp brown sugar
- 2 tbsp2 tbsp fresh lime juice
- 4 tbsp4 tbsp shallot
- 4 tbsp4 tbsp pickled mustard greens
- 22 lime wedge, for serving
