Chiang mai noodle soup
Asian, Soup

Chiangmai Noodle Soup


Chiang Mai Noodle Soup- this is a dish of the city of Chiang Mai. It has Burmese origins and is the Thai equivalent of the Malaysian dish laksa.



4-6 serves

Prep time

10 minutes

Cooking time

25 minutes


  • 600 mls coconut milk

  • 2 Tbsp red curry paste

  • 1 tsp ground turmeric

  • 450 grams chicken thighs, cut into bite sized chunks

  • 600 mls chicken stock

  • 4 Tbsp fish sauce

  • 1 Tbsp dark soy sauce

  • juice of half to 1 lime

  • 450 grams fresh egg noodles, blanched briefly in boiling water

  • Salt and freshly ground black pepper

  • Garnish
  • 3 spring onions, chopped

  • 2 red chillies, chopped

  • Fresh coriander leaves

  • 2 Tbsp fried sliced garlic


  • Pour a third of the coconut milk into a large saucepan and bring to the boil, stirring often with a wooden spoon until it separates. Add the curry paste and turmeric, cook until fragrant.
  • Add the chicken and stir-fry for 2 minutes, ensuring all the chicken is coated with the paste
  • Add the remaining coconut milk and chicken stock, fish sauce and soy sauce. Season to taste and simmer for 20 minutes. Remove from heat and add lime juice.
  • Re-heat noodles in boiling water, drain and divide between bowls. Divide the chicken between the bowls and ladle in the hot soup.
    Top each bowl with a few of the garnishes.
    This serves 4-6

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