Name: Thai Coconut Curry Noodles
Cook time: 40 min
Total time: 40 min
Ingredients: 8 oz Egg noodles (dry, main); 8 oz Boneless chicken thighs (bone-in or boneless); 2 Shallots (chopped); 4 garlic; 1 Lemongrass (tender inner portion only, sliced); 1 inch Fresh ginger (or galangal, sliced); 1 tsp Coriander (ground); 1/2 tsp Cumin (ground); 1/2 tsp Tumeric (powder); 1 tsp Shrimp paste; 1/2 tsp Salt; 1 tbsp Neutral Oil; 1 Coconut milk (13.5 oz can); 1 1/2 cups Chicken stock; 1 1/2 tbsp Fish Sauce; 1 1/2 tsp Sugar; 1 1/2 cups Water; Pickled mustard greens (sliced); red onion (or shallot, thinly sliced); Lime wedges; Cilantro (optional)

Thai Coconut Curry Noodles

Rich coconut curry noodle soup with homemade curry paste.

Print Rate

Cook Time: 40

Total Time: 40

Servings: 2

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Unit Conversion

Metric conversions are approximate

Equipment

Ingredients

Noodles

8 oz Egg noodles dry, main

Protein

8 oz Boneless chicken thighs bone-in or boneless

Homemade Curry Paste

2 Shallots chopped
4 garlic
1 Lemongrass tender inner portion only, sliced
1 inch Fresh ginger or galangal, sliced
1 tsp Coriander ground
1/2 tsp Cumin ground
1/2 tsp Tumeric powder
1 tsp Shrimp paste
1/2 tsp Salt

Broth & Seasoning

1 tbsp Neutral Oil
1 Coconut milk 13.5 oz can
1 1/2 cups Chicken stock
1 1/2 tbsp Fish Sauce
1 1/2 tsp Sugar
1 1/2 cups Water

Garnishes

Pickled mustard greens sliced
red onion or shallot, thinly sliced
Lime wedges
Cilantro optional

Instructions

Curry Paste

Blend shallots, garlic, lemongrass, galangal, coriander, cumin, turmeric, shrimp paste, and salt into a smooth paste.

Cook

Heat oil in a pot over medium heat. Add curry paste and cook until fragrant, 2–3 minutes.
Add coconut milk and stir until smooth. Simmer gently until slightly separated.
Add chicken and chicken stock. Simmer until chicken is tender and cooked through, 15–20 minutes.
Season with fish sauce and sugar. Taste and adjust.