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Chang Mai noodle soup

Method

  • Boil 200 ml coconut milk in a large heavy-bottomed pot and bring to the boil, continually stirring until it separates. Then add the curry paste and turmeric. Mix in really well and cook for a few more minutes. Add the chicken and cook until sealed and well coated, continually stirring.
  • Then add the remaining coconut milk with the stock, fish sauce, soy and lime juice. Mix well, scraping down the sides, and gently simmer for about 20 mins.
  • At the last minute, stir in the bok choy and carrots.
  • While the soup is cooking, soak the noodles in boiling water for 2-3 mins, separating with tongs as you do so. Drain well.
  • To serve, place noodles in individual bowls and ladle plenty of the soup over the top. Garnish with chillies, spring onions and coriander.

Ingredients

  • 600 ml coconut milk
  • 2 tbsp Thai red curry paste
  • 1 tspn turmeric
  • 8 boneless chicken thighs, cut into chunks
  • 600 ml chicken stock
  • 4 tbsp Asian fish sauce
  • 1 tbsp soy sauce
  • juice of 1 lime
  • inner leaves of 3 small bok choy
  • 6 baby carrots, sliced onthe diagonal
  • 2 packets Thai noodles
  • 2 small red chillies, finely sliced (seeds removed, if you like)
  • 4 spring (green) onions, finely sliced
  • 1 handful coriander sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm