Chiang Mai noodle soup
Ingredients (serves 4 - 6)
600 ml / 1 pint / 2 ½ cups coconut milk; 30 ml / 2 tbsp red curry paste; 5 ml / 1 tsp ground turmeric; 450 g / 1 lb chicken thighs, boned and cut into bite size chunks; 600 ml / 1 pint / 2 ½ cups chicken stock; 60 ml / 4 tbsp fish sauce; 15 ml / 1 tbsp dark soy sauce; salt and freshly ground black pepper; juice of ½ - 1 lime; 450 g / 1 lb fresh egg noodles, blanched briefly in boiling water

For the garnish
3 spring onions, chopped; 4 red chillies, chopped; 4 shallots, chopped; 60 ml / 4 tbsp sliced pickled mustard leaves, rinsed; 30 ml / 2 tbsp fried sliced garlic; coriander leaves; 4 fried noodle nests (optional)

In a large saucepan, add about one third of the coconut milk and bring to the boil, stirring often with a spoon until it separates.
Add the curry paste and ground turmeric, stir to mix completely and cook until fragrant.
Add the chicken and stir-fry for about 2 minutes, ensuring that all the chunks are coated with the paste.
Add the remaining coconut milk, chicken stock, fish sauce and soy sauce. Season with salt and freshly ground black pepper to taste. Simmer gently for 7 - 10 minutes. Remove from the heat and stir in the lime juice.
Reheat the noodles in boiling water, drain and divide between individual bowls. Divide the chicken between the howls and ladle in the hot soup. Top each serving with a few of each of the garnishes.

Last update 2006-01-12