This is a Northern Thai noodle soup. A friend of mine that owns a local restaurant grew up in Thailand and has introduced me to his village's soup. I've been working on recreating this at home since I just can't seem to get enough.
- 2 T vegetable or peanut oil
- 1 T garlic, minced
- 2 T red curry paste
- 2, 3, 4, or 5 dried red chili peppers, soaked in hot water till tender, drained and minced (optional for varied heat)
- 3 chili peppers would be medium heat or 2 stars
- ¾-1 lb boneless chicken, sliced thin
- 1 can light coconut milk
- 2 C chicken stock
- 2 t turmeric
- 2 T soy sauce
- 1 t sugar
- 1 t salt or splash of fish sauce
- 1 Baby Bok choy, chopped
- 2 T lime juice & garnish wedges
- 4 handfuls fresh Chinese noodles (thin egg noodles)3 for boiling & 1 handful for frying
- 1 large shallot, minced
- 1/4 C cilantro leaves
- Heat oil in a large pan or wok over medium heat, add the garlic. Add red curry paste and chili peppers, stirring, about 1 minute. Add the chicken and cook 1 to 2 minutes, tossing to brown it evenly and mix it with the curry paste.
- Add the coconut milk, chicken broth, turmeric, soy sauce, sugar and salt and stir well. Add bok choy. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes until meat is cooked through.
- Stir in lime juice; remove from heat and cover to keep curry warm while you prepare the noodles.
- Cook the noodles in a large pot of rapidly boiling water until tender but still firm a couple minutes. Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls. Fry thin noodles in oil for a few seconds until crunchy and light brown Ladle on hot curry, and sprinkle each serving with the shallots and cilantro. Serve hot and garnish with crunchy noodle nests and lime wedges.
- This recipe serves 2 in very large bowls as a main.
Serving Size: 2
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Preparation Time: 30 minutes