Rating: 5 stars
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

From northern Thailand, a noodle soup with an amazing mix of flavor and texture. My mom made this for me recently, and I fell in love with it. It is a variation on a recipe about street food she found in her local paper. It is quite flavorful, so if you prefer a less spicy dish, reduce the amount of spices.

Recipe Summary test

prep:
30 mins
cook:
30 mins
additional:
15 mins
total:
75 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir chopped shallots and garlic until garlic starts to turn golden, 2 to 4 minutes. Add red curry paste and curry powder; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, water, chicken, and sea salt; bring to a boil. Reduce heat to medium low and simmer soup.

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  • Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.

  • Heat 1/2 cup oil in a skillet over medium-high heat; fry Thai chile peppers until browned, 2 to 4 minutes. Transfer chile peppers to soup, reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned, 2 to 4 minutes; transfer to soup and reserve oil in skillet.

  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp, 3 to 5 minutes.

  • Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.

Cook's Notes:

This is a very forgiving recipe. Add as much or as little of the spices and chiles as suits your tastes.

Add more vegetables if desired, or make this completely vegetarian by substituting the chicken with tofu or extra veggies.

If using raw chicken legs, cook 45 minutes in step 1 until chicken is very tender.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

726 calories; protein 20.5g; carbohydrates 58.1g; fat 48.5g; cholesterol 35mg; sodium 1073.8mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
08/17/2018
My wife tells me it was the best soup I ever made her I concur with her! Read More
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/24/2015
This was amazing. It does take some prep but it was well worth it. Flavorful and very unique! Read More
Rating: 5 stars
04/01/2017
Lovely! Great layering of flavours. My family loved it. I used only three Thai chilis and I washed the seeds out of them. Thanks for putting this together! Read More
Rating: 5 stars
08/25/2017
Delicious very creamy and great flavor. Right back to Chang Mal with this one. Read More
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Rating: 5 stars
11/24/2020
Excellent! Easy and a ton of flavor! I used rice because mistakenly bought noodles that needed to soak for 4 hours. Hubby went back for seconds! I did use an entire bok choy, added mushrooms and used 1.5 jalapenos because its what I had on hand. Definitely a keeper for winter meals Read More
Rating: 5 stars
08/16/2018
My wife tells me it was the best soup I ever made her I concur with her! Read More
Rating: 5 stars
03/29/2021
By far the closest to replicating my favorite restaurant's Thai red curry. This was delicious. I made it vegetarian, so used pan-fried tofu and substituted liquid aminos for the fish sauce. I think next time I might try adding Thai basil. Read More
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