90 minutes
A rich and flavorful Northern Thai soup featuring chicken, coconut milk, and egg noodles with a variety of aromatic spices.
bunch
Shallots, peeled and quartered
each
cloves
Fresh Turmeric, roughly chopped
0.25 inch
slices
Lemongrass, roughly chopped
0.25 inch
Dried Thai Bird Chile
each
teaspoons
Coriander Seed, whole
teaspoons
Thai Black Cardamom Pods
0 pods
to taste
Thai Shrimp Paste
tablespoons
cups
Fresh Chinese-style Egg Noodles
0 lb
Coconut Milk, 2 (15-ounce) cans
0 oz
cups
tablespoons
Chicken Legs, split into drumsticks and thighs
0 lb
to taste
for serving
Lime Wedges
for serving
Pickled Chinese Mustard Greens
for serving
1. Prepare the aromatics
Wrap the cilantro stems, shallots, garlic, turmeric, ginger, lemongrass, chile, lime zest, coriander seed, and cardamom in a piece of heavy-duty aluminum foil. Place the packet directly over a gas burner or in a hot wok or cast iron skillet. Toast the ingredients for about 8-10 minutes until you see wisps of smoke and catch a whiff of their deep, fragrant aroma.
2. Make the curry paste
Transfer the toasted aromatics to a large mortar and pestle. Add a generous pinch of kosher salt and the shrimp paste. Pound everything together until you achieve a smooth, cohesive paste, about 10 minutes.
3. Fry the noodles
Heat 1 cup of vegetable oil in a large wok over medium-high heat. Take 1/4 of the fresh egg noodles and fry them in the hot oil until they turn golden brown and crisp. Remove the fried noodles with a slotted spoon and drain them on a paper towel-lined plate. Set these aside for the crispy topping.
4. Cook the curry paste
Using the same wok, scoop out 2 tablespoons of the thick, creamy coconut milk fat from the top of one of the cans of coconut milk. Heat the coconut milk fat over high heat until it begins to break and the oil separates, about 2 minutes. Add the curry paste and stir-fry it in the coconut milk fat for about 45 seconds until fragrant.
5. Prepare the broth
Pour in the remaining coconut milk, chicken stock, and palm sugar. Stir well to combine, then add the chicken legs. Bring the mixture to a simmer and cook gently for about 30 minutes, or until the chicken is tender and cooked through. Season the broth with fish sauce to taste.
6. Cook the noodles
Meanwhile, bring a pot of salted water to a boil. Cook the remaining fresh egg noodles for about 1 minute, just until they are tender. Drain the noodles well.
7. Assemble the soup
To assemble the soup, divide the boiled noodles among 4 warmed bowls. Place a piece of chicken in each bowl, then ladle the hot broth over the top. Garnish with the crispy fried noodles, sliced shallots, lime wedges, and pickled mustard greens. Serve immediately.
Use beef cuts like chuck or brisket instead of chicken, and simmer until tender for a more robust flavor.
Experiment with green, red, or massaman curry pastes to alter the flavor profile of the curry base.
Create a vegetarian version with a variety of mushrooms for a meaty texture without meat.
Opt for firm tofu and vegan-friendly seasonings for a vegan variant, ensuring curry paste is shrimp-free.
Make your own curry paste for fresher flavor and controlled spiciness, or add spices like star anise or cinnamon during simmering for subtle notes.
Source fresh organic chicken, preferably thighs, use freshly squeezed lime juice, and freshly made or homemade curry paste for the most vibrant flavors.
Adjust the seasoning of your broth as you cook, adding fish sauce, palm sugar, or lime juice to achieve the perfect balance.
Use full-fat coconut milk and fry the curry paste in the coconut cream that's risen to the top of the can to release flavors.
Marinate the chicken in curry paste and fish sauce for at least 30 minutes before cooking to infuse it with flavor.
Prepare a range of fresh garnishes such as sliced shallots, pickled mustard greens, cilantro, and lime wedges to add flavor and texture.
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