
Time
58 minutes
Servings
4
Calories
926
Northern Thai curry noodle soup with chicken, featuring a rich coconut broth infused with curry spices, topped with crispy noodles and pickled vegetables.
926
cal
43.6g
protein
86.6g
carbs
46.7g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| chicken breast | 1 lbs | 129 | 24g | 0g | 3g | |||
| curry powder | 3 tbsp | 15 | 1g | 3g | 1g | |||
| coconut milk | 2 cups | 223 | 2g | 3g | 24g | |||
| chicken stock | 2 cups | 43 | 3g | 4g | 1g | |||
| shallots | 3 whole | 14 | 0g | 3g | 0g | |||
| garlic cloves | 4 cloves | 5 | 0g | 1g | 0g | |||
| ginger | 1 tbsp | 2 | 0g | 0g | 0g | |||
| turmeric powder | 1 tsp | 2 | 0g | 0g | 0g | |||
| fish sauce | 2 tbsp | 3 | 0g | 0g | 0g | |||
| palm sugar | 1.5 tbsp | 15 | 0g | 4g | 0g | |||
| fresh egg noodles | 12 oz | 327 | 12g | 61g | 4g | |||
| vegetable oil | 3 tbsp | 90 | 0g | 0g | 10g | |||
| lime juice | 2 tbsp | 2 | 0g | 1g | 0g | |||
| pickled vegetables | 1 cups | 13 | 0g | 3g | 0g | |||
| crispy fried onions | 0.5 cups | 44 | 0g | 3g | 3g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| chicken breast | 1 lbs | 129 | 24g | 0g | 3g | |||
| curry powder | 3 tbsp | 15 | 1g | 3g | 1g | |||
| coconut milk | 2 cups | 223 | 2g | 3g | 24g | |||
| chicken stock | 2 cups | 43 | 3g | 4g | 1g | |||
| shallots | 3 whole | 14 | 0g | 3g | 0g | |||
| garlic cloves | 4 cloves | 5 | 0g | 1g | 0g | |||
| ginger | 1 tbsp | 2 | 0g | 0g | 0g | |||
| turmeric powder | 1 tsp | 2 | 0g | 0g | 0g | |||
| fish sauce | 2 tbsp | 3 | 0g | 0g | 0g | |||
| palm sugar | 1.5 tbsp | 15 | 0g | 4g | 0g | |||
| fresh egg noodles | 12 oz | 327 | 12g | 61g | 4g | |||
| vegetable oil | 3 tbsp | 90 | 0g | 0g | 10g | |||
| lime juice | 2 tbsp | 2 | 0g | 1g | 0g | |||
| pickled vegetables | 1 cups | 13 | 0g | 3g | 0g | |||
| crispy fried onions | 0.5 cups | 44 | 0g | 3g | 3g |
Step 1
Pound shallots, garlic, ginger, and curry powder into paste using mortar and pestle
Step 2
Heat oil in large pot over medium heat, add curry paste and fry for 3-4 minutes until fragrant
Step 3
Add turmeric and fry for 1 minute, then pour in coconut milk slowly, stirring
Step 4
Add chicken stock and bring to simmer, add chicken breast whole
Step 5
Simmer for 15 minutes until chicken is cooked through
Step 6
Remove chicken, let cool, then shred into bite-sized pieces
Step 7
Add fish sauce and palm sugar to broth, taste and adjust seasonings
Step 8
Cook noodles separately according to package directions, drain well
Step 9
Divide noodles among bowls, ladle hot curry broth over top, add shredded chicken
Step 10
Finish with lime juice, pickled vegetables, and crispy fried onions
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