Equipment
* optional
Ingredients
Curry Paste Base
- 100 g red curry paste
- 15 g mild curry powder
- 5 g ground turmeric
- 15 g ginger, fresh, grated
Soup & Protein
- 800 ml coconut milk
- 500 ml chicken bone broth
- 4 chicken leg quarters, bone-in, skin-on, separated into drumstick and thigh
- 40 g palm sugar, shaved
- 45 ml fish sauce
- 2 black cardamom pods
Noodles & Frying
- 450 g fresh egg noodles (ba mee)
- 500 ml neutral oil
Essential Garnishes
- 100 g pickled mustard greens, rinsed and chopped
- 4 shallots, peeled and sliced
- 4 lime wedges
- 30 ml roasted chili oil
- 15 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Prepare the noodle garnish first. Heat oil in a wok or deep pot to 190°C/375°F. Take about 20% of the fresh noodles and fry them in loose nests until golden and crispy (approx. 30-60 seconds). Drain on paper towels and set aside.
In the heavy pot, spoon in the thick 'head' or cream from the top of the coconut milk cans (approx. 200ml). Cook over medium-high heat until the water evaporates and the oil begins to separate from the solids (the coconut 'cracks').
Add the red curry paste, curry powder, turmeric, grated ginger, and cardamom pods. Sauté vigorously in the coconut oil for 2-3 minutes until darkened and extremely aromatic. This step blooms the spices.
Add the chicken pieces and toss to coat thoroughly in the curry paste mixture. Cook for 2 minutes to seal the exterior.
Pour in the remaining thin coconut milk and chicken broth. Bring to a boil, then reduce heat to low. Add palm sugar and fish sauce. Simmer gently until chicken is tender and pulling away from the bone.
While the soup simmers, bring a separate pot of water to a boil. Cook the remaining fresh noodles according to package instructions (usually 2-3 minutes). Drain and rinse briefly.
Taste the broth. It should be rich, savory, slightly sweet, and spicy. Adjust with more fish sauce (salt) or sugar as needed. Discard the cardamom pods.
Divide boiled noodles into bowls. Ladle hot curry broth and chicken over the noodles. Top with a nest of crispy fried noodles. Serve immediately with a side plate containing pickled greens, shallots, lime wedges, and chili oil.
Chef's Notes
- The 'cracking' of coconut cream is the traditional method to separate the oil for frying the paste. If using stabilizers-heavy canned milk that won't separate, simply use 1 tbsp of coconut oil to fry the paste first.
- Pickled mustard greens (Phak Gat Dong) are non-negotiable; their acidity cuts through the rich coconut fat.
- For a truly authentic color and flavor, use fresh turmeric if available, pounded into the paste.
- Do not let the soup boil vigorously once the thin milk is added, or the emulsion may break into an unappealing curdled texture.
Storage
Refrigerator: 3 days — Store soup and chicken separately from fresh noodles and garnishes. Fried noodles keep in airtight container at room temp for 2 days.
Freezer: 1 month — Soup and chicken only. Coconut milk texture may degrade slightly upon thawing.
Reheating: Reheat soup gently on stove until simmering. Do not boil vigorously to prevent oil splitting.
