Welcome to a culinary journey that will transport your taste buds straight to the vibrant streets of Thailand! Chiang Mai Noodle Soup is a delightful blend of creamy coconut milk, fragrant red curry, and tender chicken, all served over perfectly cooked egg noodles. This comforting dish not only warms the soul but also tantalizes the senses with its rich flavors and aromatic spices. Whether you're looking to impress your dinner guests or simply indulge in a cozy night in, this recipe is sure to become a favorite. So, grab your apron and get ready to create a bowl of happiness that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, boneless
- 2 cups coconut milk
- 4 cups chicken broth
- 2 cups egg noodles
- 2 tablespoons red curry paste
- 1 onion, chopped
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Begin by gathering all your ingredients. Ensure that your chicken thighs are boneless and cut them into bite-sized pieces for easier cooking.
- In a large pot or Dutch oven, heat a small amount of oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Once the onion is softened, add the red curry paste to the pot. Stir well and cook for an additional 2-3 minutes until the paste is fragrant.
- Add the chicken thighs to the pot, stirring to coat them with the curry paste. Cook for about 5-7 minutes, or until the chicken is browned on all sides.
- Pour in the chicken broth and coconut milk, stirring to combine all the ingredients. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and let it simmer for about 30 minutes. This will allow the flavors to meld together and the chicken to become tender.
- While the soup is simmering, cook the egg noodles according to the package instructions. Drain and set aside.
- After 30 minutes of simmering, taste the soup and adjust the seasoning if necessary. You can add salt or more curry paste according to your preference.
- To serve, place a portion of the cooked egg noodles in a bowl. Ladle the hot soup over the noodles, ensuring each bowl gets plenty of chicken and broth.
- Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the soup. Enjoy your delicious Chiang Mai Noodle Soup!
Tips
- Choose the Right Chicken: Using boneless chicken thighs not only enhances the flavor but also keeps the meat tender and juicy. Feel free to substitute with chicken breasts if you prefer a leaner option.
- Adjust the Spice Level: The red curry paste can vary in heat, so taste as you go! Start with a smaller amount and add more if you like it spicier.
- Simmer for Flavor: Allowing the soup to simmer for the full 30 minutes will deepen the flavors. Resist the urge to rush this step for the best results!
- Noodle Perfection: Cook the egg noodles just before serving to keep them from becoming mushy. Rinse them under cold water after draining to stop the cooking process.
- Fresh Garnishes: Don’t skip the fresh cilantro and lime wedges! They add a burst of freshness that elevates the dish and balances the richness of the soup.
- Make It Ahead: This soup can be made in advance and reheated, making it a perfect meal prep option. Just keep the noodles separate until you’re ready to serve!Enjoy crafting this delicious dish and savor every spoonful of your homemade Chiang Mai Noodle Soup!
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 28g
Fat: 26g
Saturated Fat: 18g
Cholesterol: 110mg
