Noodles in curry soup, Chiang-Mai style

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I still remember those noodles I had in Chiang Mai many years ago… Spicy, chewy and crunchy at the same time ! I decided to try it at home, using spaghetti !

Here’s my recipe …

Ingredients (for 2 very hungry people)

  • 250g spaghetti (whole wheat preferred )
  • 1 can coconut milk (400ml)
  • 250ml stock (any flavor you fancy)
  • 1 tsp fresh ginger, chopped
  • 1 tsp garlic, chopped
  • 1/2 tsp red curry paste
  • 1 Tbsp good quality curry powder
  • few veggies diced (eggplant or mushroom)
  • 1 lime
  • coriander
  • vegetable oil (to fry)
  1. Cook you spaghetti al dente
  2. During that time heat a little oil in a pan. Fry the ginger and garlic. Add the curry paste and curry powder.
  3. Pour the coconut milk and stock, add the veggies and bring to the boil.
  4. Drain the pasta. Keep one half warm and dry the other half with kitchen paper.
  5. Deep-fry the pasta until golden. Remove carefully and drain on kitchen paper.
  6. Serve the cooked noodles on the plate, cover with curry soup and top with the fried noodle nest.
  7. Add a dash of lime juice and fresh coriander and enjoy !
Rendez-vous sur Hellocoton !

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