Chian mai noodle soup

Recipes / Meat

For an Asian inspired hearty soup, try this creamy Thai coconut noodle soup recipe.

Recipe «Chian mai noodle soup» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 200g fresh thin egg noodles, 2 tbsp vegetable oil, 75g Thai red curry paste, 1/4 tsp ground turmeric, 1/2 tsp ground cardamom , 1L coconut milk, 2 tbsp fish sauce, 1 tsp white sugar , 300g chicken thigh fillets, thinly sliced, 150g deep-fried egg noodles, gently broken into large chunks, 3 Asian red eschalots, thinly sliced, 100g pickled mustard greens, rinsed, drained, thinly sliced, 1 cup roughly chopped coriander leaves, 1 lime, cut into wedges.

Ingredients:

  • 200g fresh thin egg noodles 
  • 2 tbsp vegetable oil 
  • 75g Thai red curry paste 
  • 1/4 tsp ground turmeric 
  • 1/2 tsp ground cardamom 
  • 1L coconut milk 
  • 2 tbsp fish sauce 
  • 1 tsp white sugar 
  • 300g chicken thigh fillets, thinly sliced 
  • 150g deep-fried egg noodles, gently broken into large chunks 
  • 3 Asian red eschalots, thinly sliced 
  • 100g pickled mustard greens, rinsed, drained, thinly sliced 
  • 1 cup roughly chopped coriander leaves 
  • 1 lime, cut into wedges 

Instructions

  1. Cook the fresh noodles in boiling salted water for 2 minutes or until just cooked. Drain and refresh under cold running water. Set aside.
  2. Heat the oil in a heavy-based saucepan over medium heat. Add the curry paste and spices, and cook for about 1 minute or until fragrant and steaming. Add 250ml (1 cup) coconut milk and simmer for 2 minutes to let the flavours infuse. Add the remaining 750ml (3 cups) coconut milk, the fish sauce, sugar and 500ml (2 cups) of water. Toss in the chicken and simmer for about 5 minutes or until cooked through.
  3. Arrange small handfuls of the cooked noodles in serving bowls, then ladle over the soup. Place a chunk of the deep-fried noodles on top of each. Scatter over a couple of slices of eschalots, a pinch of sliced mustard greens and a small handful of coriander leaves. Finish with a squeeze of lime.