Before we know it Christmas is upon us, so I thought I would get this recipe out early for you so that you can menu plan in advance. Whilst it is a Thai dish, it’s origin is actually from Burma and is very similar to the Malaysian laksa. I have cooked it for many years and whilst I tend to use boneless chicken thighs, I was thinking it would also work equally well with leftover turkey too. So if you are feeling the urge for some zing and heat on Boxing Day this recipe may just tick many boxes. You can make your own red curry paste (see at the bottom of this post for the recipe), should you want to make it completely from scratch or you can use a bought paste, which will speed up the process and make it pretty hassle free. I find this brand works well. The garnishes are important as they add texture, colour, flavour and taste so don’t hold back when plating up.
Chiang Mai Noodle Broth
500ml coconut milk
2 tbsp red curry paste *
500g boneless chicken thighs cut into bite sized pieces OR turkey leftovers
1/2 tsp turmeric powder
1 tbsp dark soy sauce
3 tbsp fish sauce
1 tsp sugar
salt to taste
1 lime, juice only
600ml chicken stock
250g egg noodles (dry or fresh)
1 shallot, finely sliced
2 spring onions, finely sliced on the diagonal
fresh red chilli, optional
fresh mint, 1 handful
fresh coriander 1 handful
crispy fried onions – I buy these from this website
- In an non-stick pan add one third of the coconut milk and bring to the boil. Move it around the pan, with a wooden spoon, for 5 minutes by which time the milk will separate and little bubbles will form on the surface.
- Now you add the red curry paste and mix together until smooth with the coconut milk.
- Add the chicken and coat completely in the sauce. Move around the pan for a few minutes, before adding the rest of the coconut milk, soy sauce, fish sauce, chicken stock. Simmer gently for 12 minutes. Taste test and add a little salt and/or sugar as necessary. Remove from the heat and add the lime juice.
- Meanwhile boil water in another pan and add the egg noodles, and cook according to the pack. Normally only takes a few minutes.
- Strain the noodles and then plate up in the following order. Make sure you have deep bowls – or pasta bowls will work well.
- Place the noodles in the bottom of the bowl. Next add some chicken/turkey. Next carefully ladle the liquid into the bowl and then scatter the garnishes on top – or place on the table for people to serve themselves.
To make your own red curry paste
You will need:
3 red bird’s eye chillies
2 shallots, peeled
4 garlic cloves, peeled
1 tbsp galangal or ginger, peeled and chopped
1 tbsp coriander stems, chopped
1 tbsp kaffir lime zest or 2 lime leaves, finely chopped
1 tbsp shrimp paste
1 tbsp lemongrass, chopped
- Blend all the ingredients together in a mini blender or pestle and mortar to form a paste. You won’t need to add any water as the juice from the galangal/ginger should provide this.