Coconut curry broth, egg noodles, chicken, and crisp noodles build this Chiang Mai bowl.
22 min prep 36 min cook
Keeps the screen on · step-by-step guide · built-in timer
Toast the curry paste with oil in the pot for 2 minutes.
Add the chicken thighs and turn for 6 minutes.
Add the coconut milk and chicken stock.
Cook the chicken for 25 minutes until tender.
Divide the soup over the boiled noodles and serve with lime, cilantro, and fried noodles.
💡 Tip: Toasting the curry paste in oil gives the coconut sauce a deeper aroma.
🍽️ Serving suggestion: Serve hot with lime, red onion, and cilantro.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~560
kcal calories
30
g protein
58
g carbs
24
g fat
2.4g
Sugar
1.7g
Fiber
662.8mg
Sodium
14.2g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?