Walking through the streets of Northern Thailand you will come across multiple street stalls selling this traditional, unbelievably delicious noodle soup. The creamy yellow coconut chicken curry, the crispy noodles and the fresh sour garnishes set this dish apart from your average noodle soup.
Prep Time 30 minutes
Cook Time 30 minutes
3 tbsp Yellow Curry Paste
2 tbsp Peanut Oil (we love Olivado)
1 Can Coconut Milk
500ml Chicken stock
4 Chicken Legs (we love Waitoa)
4 packs Egg Noodles (we love Indomie)
3 tsp Fish Sauce (we love Lee Kum Kee)
1 tbsp Coconut Sugar (we love Avalanche)
3 tbsp Gluten Free Soy Sauce (we love Kikkoman)
1L Vegetable Oil for deep frying
1 Red Onion – thinly sliced
2 Limes – in wedges
A handful of Coriander (we love Superb Herb)
1 Red Chilli – sliced
A few gherkins or Pickled Mustard Greens
We prepared ours in 2 Le Creuset casserole dishes
- Heat the peanut oil in a large heavy pot over medium heat. Add the yellow curry paste and cook out for roughly 5 minutes, constantly stirring.
- Add the coconut milk and stock. Bring to a boil and add the chicken. Reduce heat and simmer for 20-25 minutes. Finally add fish sauce, soy sauce and coconut sugar. Season with more soy, coconut sugar or fish sauce if needed to taste.
- Meanwhile, boil/cook noodles according to package directions without the flavour sachet. Drain and set aside.
- In a separate large heavy pot, heat the deep frying vegetable oil over a medium/hot heat. Being very careful not burn yourself, deep fry ? of the noodles until golden and crispy. Drain excess oil with kitchen towel.
- Divide soup and boiled noodles among bowls and serve with toppings and garnish with crispy fried noodles. Devour.