4 tbsp vegetable oil
½ quantity of spice paste (recipe below) or 4 tbsp Thai red curry paste
4 cups chicken stock
6 cups coconut milk
3 tbsp fish sauce
1 tbsp finely shaved palm sugar
800g (1.76 lb) cooked egg noodles
600g (1.3 lb) chicken thighs, cut into bite-sized pieces
¼ cup roughly chopped coriander (cilantro)
lime wedges, to serve
2 red Asian shallots, cut into small wedges, to serve
chilli paste or sambal oelek, to serve (optional)
4 tbsp finely chopped Chinese pickled mustard greens, to serve (optional)
Spice paste:
10 dried long red chillies
2 tsp ground coriander
2 tsp turmeric
1 tsp ground cumin
1 tsp salt
1 lemongrass stalk, white part bruised and finely chopped
4cm (1.57 inch) piece of galangal, peeled, roughly chopped
3 Asian red shallots, peeled, chopped
3 garlic cloves, chopped
4 makrut lime leaves, de-stemmed, roughly chopped
1 tsp shrimp paste
Crispy wonton noodles
vegetable oil for deep frying
16 wonton wrappers, sliced into 3mm wide strips
Amazing !
THANKS !! This recipe is amazing!
Tested last night, carried out to the letter.
The dash of lime before tasting makes all the difference, and brings pep and freshness.
The shallot also brings freshness and crunch.
A combination of extraordinary flavors, between the roundness of coconut milk, the spiciness of chilli paste, the scent of spices and the freshness of fresh herbs and lime.
To make and redo, thank you again for this perfect recipe.
Authentic!
Such an amazing job creating the best Thai noodle soup. The flavors are so on point and just warm, zesty, savory and bright! Lately I’ve been taking the second half of the paste and making sai oua with it.
Amazing