Chiang Mai curry noodle soup

Name: Chiang Mai curry noodle soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: asian
Ingredients: 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

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

1 hours

4 persons

Soup

Recipe chiang mai curry noodle soup

Made by Véronique

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

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-07-31

Let's get started

Preparation time

30 minutes

Time cooking

30 minutes

Total time

1 hours

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.

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!