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.
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
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