Chiang Mai Noodle Soup
www.marionskitchen.com
www.marionskitchen.com
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Ingredients

  • 4 Tbsp vegetable oil
  • ½ quantity of spice paste (recipe below) or 4 tbsp Thai red curry paste
  • 6 cups coconut milk
  • 4 cups chicken stock
  • 3 Tbsp fish sauce
  • 1 tbsp finely shaved palm sugar
  • 600 g chicken thighs, cut into bite-sized pieces
  • 800 g cooked egg noodles
  • ¼ cup roughly chopped coriander
  • 2 red Asian shallots, cut into small wedges to serve
  • lime wedges to serve
  • chilli paste or sambal oelek to serve (optional)
  • 4 tbsp finely chopped Chinese pickled mustard greens to serve (optional)
  • sea salt
  •  
  • Spice Paste
  • 10 dried long red chillies
  • 2 tsp ground coriander
  • 2 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 lemongrass stalk, white part bruised and finely chopped
  • 4 cm piece of galangal, peeled, roughly chopped
  • 3 Asian red shallots, peeled, chopped
  • 3 garlic cloves, chopped
  • 4 kaffir lime leaves, de-stemmed, roughly chopped
  • 1 tsp shrimp paste
  • Crispy wonton noodles
  • 16 wonton wrappers, sliced into 3mm wide strips
  • vegetable oil for deep frying

Instructions

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