Chiang Mai Curry Noodle Soup


This Chiang Mai curry noodle soup is incredibly tasty with a homemade easy spice paste and fried noodles. An amazing dish!

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Chiang Mai curry noodle soup
Veronique van Ohmydish

Made by Véronique

Published at 2021-02-19, this recipe is for 4 people and takes 1 hour.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 22-05-2021

1 hour 4 people Soup
Chiang Mai curry noodle soup


(✓ Tip: click to check off)

  • 8 chicken legs
  • 4 shallots
  • 5 garlic cloves
  • 2 limes
  • 3 dried chillies
  • 1 tablespoon of ground turmeric
  • 1 tablespoon of ground galangal (laos)
  • 1 tablespoon of curry powder
  • 1 stalk of lemongrass
  • 400 ml coconut milk
  • glass of water
  • 1 tablespoon trassi - shrimp paste (optional)
  • 1 tablespoon palm sugar (optional)
  • 500 grams of thick noodles or tagliatelle
  • sunflower oil for frying
Chiang Mai curry noodle soup ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • large pan
  • skimmer
  • Dutch oven or other heavy-bottomed pan
  • cutting board & chef's knife
  • vegetable peeler
  • small blender or mortar & pestle
  • large deep pan
  • wooden spoon

Chiang Mai Curry Noodle Soup

1 hour 4 people Soup

View the original recipe via:

Preparation - 30 minutes

Fill a pan with water and bring to a boil. Heat oil in a heavy-bottomed pan for deep-frying.

Peel and roughly chop the shallots and garlic cloves. Remove the peel of half a lime with a vegetable peeler and then finely chop it.

Make a smooth paste from the shallots, garlic, lime peel and dried chillies. You can do this with a small blender or mortar. If the paste won't blend as smooth as you'd like, you can always add a little bit of water. Then also add the ground turmeric and galangal to the paste.

Bruise the lemongrass stalk. Cut the spring onion into rings and the rest of the lime into wedges and set aside.

Chiang Mai curry noodle soup
Chiang Mai curry noodle soup

Finishing Chiang Mai curry noodle soup - 30 minutes

Heat a little sunflower oil in a large deep pan and fry the spice paste for a few minutes. Then gradually add coconut milk while stirring well.

Then add the chicken legs along with the lemongrass stalk and stir well. Add sugar and bring it to a boil. Add a glass of water and let it boil over medium heat for about 20 minutes.

Meanwhile, cook the noodles or tagliatelle in the pan with boiling water. Then drain them and rinse them briefly with warm water to prevent the noodles from sticking.

Fry ⅓rd of the noodles in the hot oil until golden brown. Transfer the fried noodles onto a paper towel to remove the excess oil.

Divide the remaining noodles over bowls or deep plates. Ladle the soup over it and then place the chicken legs on top. Finish with fried noodles, lime wedges and spring onion. Enjoy!

Rank this recipe!
1 vote