Chian mai noodle soup

Chian mai noodle soup

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For an Asian inspired hearty soup, try this creamy Thai coconut noodle soup recipe.

The ingredient of Chian mai noodle soup

  1. 200g fresh thin egg noodles (see note)
  2. 2 tbsp vegetable oil
  3. 75g (1/4 cup) Thai red curry paste
  4. 1/4 tsp ground turmeric
  5. 1/2 tsp ground cardamom
  6. 1L coconut milk
  7. 2 tbsp fish sauce
  8. 1 tsp white sugar
  9. 300g chicken thigh fillets, thinly sliced
  10. 150g deep-fried egg noodles, (see note) gently broken into large chunks
  11. 3 Asian red eschalots, (see note) thinly sliced
  12. 100g pickled mustard greens, (see note) rinsed, drained, thinly sliced
  13. 1 cup roughly chopped coriander leaves
  14. 1 lime, cut into wedges

The instruction how to make Chian mai noodle soup

  1. Cook the fresh noodles in boiling salted water for 2 minutes or until just cooked. Drain and refresh under cold running water. Set aside.
  2. Heat the oil in a heavy-based saucepan over medium heat. Add the curry paste and spices, and cook for about 1 minute or until fragrant and steaming. Add 250ml (1 cup) coconut milk and simmer for 2 minutes to let the flavours infuse. Add the remaining 750ml (3 cups) coconut milk, the fish sauce, sugar and 500ml (2 cups) of water. Toss in the chicken and simmer for about 5 minutes or until cooked through.
  3. Arrange small handfuls of the cooked noodles in serving bowls, then ladle over the soup. Place a chunk of the deep-fried noodles on top of each. Scatter over a couple of slices of eschalots, a pinch of sliced mustard greens and a small handful of coriander leaves. Finish with a squeeze of lime.

Nutritions of Chian mai noodle soup

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calories: https://schema.org
calories: NutritionInformation

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