Rich, creamy, and packed with uncompromising flavor from a slew of aromatics and shrimp paste, this classic Northern Thai soup combines tender braised chicken in a coconut-y curry broth with boiled and fried noodles. Our version is the real deal, straight from the streets of Chiang Mai.
Servings:4 | Calories:1517 | Total Fat:79g | Chol:314mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 79g
Sat Fat 50g
Total Carb 131g
28% Egg noodles
27% Coconut milk
26% Chicken legs
17% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Whole cloves
1 whole dried Thai bird chili (or 1 whole chile de arbol), more or less to taste 2 whole small shallots, peeled and split into quarters 4 whole cloves garlic 1 stalk lemongrass, bottom 4 inches only, roughly chopped 1 teaspoon makrut lime zest, or 2 whole makrut lime leaves (see note above) 1 (1 inch) knob fresh turmeric, roughly chopped 2 thin slices ginger 1 small bunch cilantro stalks, cut from the very base of the stalks, leaves and thin stems reserved for another use 1 teaspoon whole coriander seed 6 pods Thai black cardamom or 1 pod green cardamom, inner seeds only Kosher salt 1 1/2 tablespoons Thai shrimp paste 1 cup vegetable or canola oil 1 pound fresh Chinese-style egg noodles, divided 2 (15 ounce) cans coconut milk, or 2 cups fresh coconut milk (do not shake) 1 cup homemade or store-bought low-sodium chicken stock 2 tablespoons palm sugar (see note above) 4 chicken legs, split into drumsticks and thighs Fish sauce to taste Sliced shallots, lime wedges, and pickled Chinese mustard root (see note above) for serving
Directions : View recipe directions on seriouseats.com