Although a melting pot, Bangkok is not all Thailand when it comes to food. This dish is from Chiang Mai which is a northern province of Thailand where the use of coconut in dishes is limited. However, this noodle dish with thick coconut chicken soup is a spicy and rich dish which is enjoyed with fresh bean sprouts, onions, chills and coriander.
For the curry paste:
- 3 dried red chills
- 1 large shallot
- 1 inch piece of ginger
- 4 cloves of garlic
- 1/4 cup of coriander stems
- 1 tablespoon of yellow Thai curry paste (store bought)
- 1/2 tablespoon of coriander powder
- 1 teaspoon of turmeric powder
For the soup:
- 400ml of coconut milk
- 1 cup of chicken broth
- 2 tablespoons of fish sauce
- 2 tablespoons of brown sugar
- 3 boneless chicken thighs cut into small pieces
- 300 grams of egg noodles
- 2 tablespoons of vegetable oil
- Soak the dried chills in a bit of hot water for 20 minutes.
- Add all the ingredients for the curry paste, including the soaked chills and the soaking water, into a food processor and grind into a smooth paste.
- Heat the oil in a wok and fry the curry paste until fragrant.
- Add the chicken broth and coconut milk. Bring to a boil.
- Add the chicken. Cook for 20-25 minutes until the chicken is well cooked.
- In parallel, cook the noodles according to the instructions on the packet.
- Add fish sauce and brown sugar. Mix well before adding the noodles. Bring to a boil.
- Adjust salt and lemon according to taste.
- Serve hot with with fresh bean sprouts, sliced red onions, sliced chills, fresh coriander and a wedge of lemon.