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.



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


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.

  • 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

726.3 calories; protein 20.5g 41% DV; carbohydrates 58.1g 19% DV; fat 48.5g 75% DV; cholesterol 35mg 12% DV; sodium 1073.8mg 43% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
My wife tells me it was the best soup I ever made her I concur with her! Read More
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This was amazing. It does take some prep but it was well worth it. Flavorful and very unique! Read More
Rating: 5 stars
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
Delicious very creamy and great flavor. Right back to Chang Mal with this one. Read More
Rating: 5 stars
My wife tells me it was the best soup I ever made her I concur with her! Read More