<\/p>\n
![\"\"](\"http:\/\/www.fiveminutesspare.com\/food\/wp-content\/uploads\/sites\/28\/2020\/07\/shutterstock_1727875732-300x200.jpg\")
<\/p>\n
<\/h3>\nChiang Mai Noodle Soup:<\/h3>\nIngredients<\/h4>\n
Ingredients<\/h4>\n
2 tbsp (30 ml) Thai red curry paste
\n1 pint (600 ml) coconut milk
\n1 tsp (5 ml) ground turmeric
\n1 pint (600 ml) chicken stock
\n4 tbsp (60 ml) fish sauce
\n1 tbsp (15 ml) dark soy sauce
\n1 lb 4 oz (600 g) *chicken thighs
\n1 lime, juice of
\n1 lb (450 g) fresh egg noodles, blanched
\nSalt and ground black pepper, to taste<\/p>\n
*authentically with skin and bone, but if preferred, remove and cut into pieces<\/em><\/p>\n Garnish with some (or all) of the following, as preferred:<\/p>\n Coriander leaves Step 1 \u2013 Pour about 200 ml of the coconut milk into a wok (or large heavy pan). Bring the liquid to a boil over medium heat, stirring frequently until the milk just begins to separate.<\/p>\n Step 2 \u2013 Add the curry paste, then the ground turmeric, stirring the ingredients well until the mix is fragrant.<\/p>\n Step 3 – Add the chicken and cook for about 2 minutes making sure each piece is thoroughly coated with the paste.<\/p>\n Step 4 \u2013 Add the remaining coconut milk, chicken stock, fish sauce, and soy sauce. Season with salt and pepper to taste. Stirring frequently, bring to the simmering point, then lower the heat and cook gently for 7 \u2013 10 minutes.<\/p>\n Step 5 \u2013 Reheat the egg noodles in boiling water, drain them, and then divide them between four large warmed bowls. Divide the chicken pieces between the bowls and ladle in the hot soup.<\/p>\n Step 6 – Top each serving with some or all of the garnishes listed above, as preferred.<\/p>\n <\/p>\nGarnish<\/h4>\n
\nFried garlic, sliced
\nRed Asian shallots, chopped
\nFresh red chilli, chopped
\nLime wedges
\nChilli paste (or sambal oelek)
\nPickled mustard leaves, finely chopped
\nCrispy wonton noodles<\/p>\nMethod<\/h4>\n