Chiang Mai Noodle Soup Recipe

Nowadays a signature dish of the city of Chiang Mai, this delicious noodle soup originated in Burma, now called Myanmar, which lies only a little to the north. It is also the Thai equivalent of the famous Malaysian "Laksa".

Ingredients: (Serves 4-6)

600 ml/1 pint/2½ cups coconut milk
30 ml/2 tablespoons Thai red curry paste
5 ml/1 teaspoon ground turmeric
450 g/1 lb chicken thighs, boned and cut into bitesize chunks
600 ml/1 pint/2½ cups chicken stock
60 ml/4 tablespoons Thai fish sauce
15 ml/1 tablespoon dark soy sauce
Juice of ½-1 lime
450 g/1 lb fresh egg noodles, blanched briefly in boiling water
Salt and ground black pepper

To garnish:

2 scallions (spring onions), chopped
4 fresh red chilies, chopped
4 shallots, chopped
60 ml/4 tablespoons sliced pickled mustard leaves, rinsed
30 ml/2 tablespoons fried sliced garlic
Cilantro (coriander) leaves
4-6 fried noodle nests (optional)

Method:

Pour about one-third of the coconut milk into a large, heavy pan or wok. Bring to the boil over a medium heat, stirring frequently with a wooden spoon until the milk separates. Add the curry paste and ground turmeric, stir to mix completely and cook until the mixture is fragrant.

Add the chunks of chicken and toss over the heat for about 2 minutes, making sure that all the chunks are thoroughly coated with the paste. Add the remaining coconut milk, the chicken stock, fish sauce and soy sauce. Season with salt and pepper to taste. Bring to simmering point, stirring frequently, then lower the heat and cook gently for 7-10 minutes. Remove from the heat and stir in lime juice to taste.

Reheat the fresh egg noodles in boiling water, drain and divide among four to six warmed bowls. Divide the chunks of chicken among the bowls and ladle in the hot soup. Top each serving with scallions, chilies, shallots, pickled mustard leaves, fried garlic, cilantro leaves and a fried noodle nest, if using. Serve immediately.
[source from www.healthyonlinerecipes.com]