Chang Mai Soup

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Chang Mai soup recipe is a traditional Thai dish known for its aromatic flavors and rich broth. This soup is a combination of tender chicken, fresh vegetables, and fragrant herbs and spices. It offers a perfect balance of sweet, sour, and spicy flavors that make it a favorite among Thai food enthusiasts. With its comforting warmth and vibrant colors, this soup is a delightful addition to any meal.

Keywords: Thai cuisine, traditional recipe, aromatic flavors, chicken soup, spicy and sour.

Chang mai soup recipe details

Chang mai soup recipe, recipe Rating: 4.5
Number of votes:100

This soup is very popular in Northern Thailand and the recipe varies slightly depending on who’s making it. Typical of Thai cooking! Steps 1 through 4 can be done well in advance. The soup will become tastier the longer it sits. Just reheat it and go to step 5. Serve with lots of Singha beer!
Ready in: 40 mins

Ingredients

Serves: 4

• 2.5 cups coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon ground tumeric
• 1 lb chicken breast or thigh, cut into bite-size pieces
• 2 cups chicken stock
• 4 tablespoons fish sauce
• 1 tablespoon dark soy sauce
• 1 lime
• 1 pound egg noodles, preferably fresh
• salt and pepper
• For the garnish:
• 3 spring onions
• 4 red chilies, seeded and chopped
• 4 shallots, chopped
• 4 tablespoons sliced pickled mustard greens, rinsed
• 2 tablespoons fried sliced garlic
• Fresh cilantro
• Crushed peanuts
• Crispy noodles

Preparation method

Prep: 20 mins | Cook: 20 mins

1. The first thing you want to do is get a nice base of caramelized coconut milk. So to do this, put a third of the coconut milk into a saucepan and boil for about 3-4 minutes until it starts to separate.
2. Now add the curry paste and the tumeric and stir to make a rich fragrant paste.
3. Stir in the chicken, coating all the pieces. Stir fry for 3-4 minutes.
4. Add the remaining coconut milk, the chicken stock, soy sauce and fish sauce. Add salt and pepper to taste. Simmer for about 10 minutes over medium-low heat, until chicken is no longer pink in the middle and reaches an internal temperature of 165 degrees F.
5. Turn off the heat and cut the lime in half, squeezing the juice from one half into the soup.
6. Cook the egg noodles in boiling water until softened, about 2 minutes; drain and place in serving bowls. Place several pieces of chicken on the noodles, then ladle in the broth.
7. Top each bowl with crispy noodles, peanuts and garnish of your choice.
8. ENJOY!