Description
A rich and aromatic Northern Thai curry noodle soup featuring silky egg noodles, coconut-infused broth, and crispy fried noodles.
Ingredients
Scale
- 2 pods black cardamom (crushed)
- 1.5 tablespoons coriander seeds (toasted)
- 0.75 oz ginger, thinly sliced
- 1.5-inch fresh turmeric (about 5 g), thinly sliced, or 1 teaspoon ground turmeric
- 1/2 cup shallots, sliced 1/4 inch thick
- 0.75 oz mild dried chilies, like guajillo or puya
- 1 teaspoon coarse salt
- 1.5 cups coconut milk, plus extra for drizzling
- 8 pieces chicken drumsticks
- 3 cups water
- 3 tablespoons soy sauce
- 1 tablespoon black soy sauce
- 2–3 teaspoons fish sauce (optional)
- 1 tablespoon palm sugar, finely chopped, packed, or brown sugar
- 12 oz flat fresh egg noodles
- Chopped cilantro and/or green onions for garnish (optional)
- 1 lime, cut into wedges
- 1/4 cup chopped shallots or red onion
- 1/2 cup chopped pickled mustard greens
- Fried chili flakes, to taste
Instructions
- Smash and toast the black cardamom pods and coriander seeds in a dry skillet over medium heat for 1-2 minutes.
- Add ginger and turmeric, searing them until slightly charred for 3-4 minutes, followed by the shallots for 2-3 minutes.
- Grind the mixture in a food processor until a fine paste is formed.
- Pour 1/2 cup of coconut milk into a pot, add the curry paste, and stir for about 5 minutes until thick.
- Mix in the remaining coconut milk, water, soy sauces, sugar, and chicken drumsticks. Simmer for about 40 minutes.
- Heat oil in a separate pan and fry small batches of egg noodles until golden and crispy.
- Cook the flat egg noodles according to package instructions, then drain and toss with oil.
- Assemble the dish by placing noodles in a bowl, topping with chicken drumsticks, ladling the broth over, and garnishing with crispy noodles, cilantro, and lime wedges.
Notes
For variations, consider using tofu instead of chicken for a vegetarian option. Store leftovers in airtight containers for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg