Thai Curry Noodle Soup


5 dried red chilies
1/4 cup vegetable oil, plus extra for deep-frying
12 oz fresh egg noodles (ba mii or Chinese lo mein)
3 tablespoons Thai red curry paste
1 teaspoon ground turmeric
1-3/4 cups thin coconut milk
1 cup chicken stock
2 tablespoons Thai fish sauce
4 chicken thighs, skinned, boned, and chopped
4 scallions, finely chopped
chili oil, 4 shallots, preferably pink Asian, finely sliced, and 3 limes, halved to serve


  1. Soak the dried chilies in water until softened, about 30 minutes, then pound to a paste with a mortar and pestle.
  2. Heat half the oil in small skillet and sauté the paste over low heat until the oil becomes red. Set aside.
  3. Fill a wok one-third full of oil and heat until a piece of noodle will puff up immediately.
  4. Add 4 oz of the noodles and fry until crisp, about 1 minute. Remove and drain on crumpled paper towels. Transfer the oil to another pan to cool.
  5. Heat the remaining oil in the wok and stir-fry the Thai curry paste for 2 minutes.
  6. Add the turmeric and stir-fry for about 30 seconds.
  7. Add the coconut milk and stock and bring to a boil. Reduce the heat and simmer for 5 minutes.
  8. Add the fish sauce and the chicken and simmer for about 5 minutes until cooked through.
  9. Cook the remaining noodles in boiling water, about 1 minute.
  10. Drain and transfer to 4 bowls, spoon over the curry, and top with fried noodles and scallions.
  11. Serve with the reserved chili oil, shallots, and lime halves.

Makes 4 servings.

Source: Noodles and Pasta

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