- Let coconut milk sit undisturbed to allow the cream to rise to the top.
- Bring a large pot of water to a boil for the noodles.
- Mix garlic, massaman curry paste, turmeric, and curry powder in a bowl.
- Heat oil in a wok. Add the curry mixture and fry for 1 minute.
- Scoop the coconut cream from the can(s) and add to the wok. Fry for 1 more minute.
- Add chicken and brown sugar. Cook until the chicken is cooked through (8-10 minutes).
- Pour the remaining coconut milk and chicken stock into the wok. Simmer.
- Stir in fish sauce and lime juice. Reduce heat to low.
- Cook noodles in boiling water according to package instructions (1-2 minutes).
- Divide noodles into bowls. Top with chicken and ladle broth over.
- Garnish with shallots, chili oil, green onions, bean sprouts, and cilantro.
- Optionally add crispy fried noodles on top for texture.
- Calories:757 kcal25%
- Energy:3167 kJ22%
- Protein:51 g28%
- Carbohydrates:89 mg40%
- Sugar:7 mg8%
- Salt:1323 g25%
- Fat:20 g20%
Last Updated on 2 months by Neha Deshmukh
Authentic Massaman Chicken Noodle Soup Recipe – Thai Inspired
Hey everyone! If you’re anything like me, a cozy bowl of noodle soup is the ultimate comfort food. And this Massaman Chicken Noodle Soup? It’s taken that comfort to a whole new level. I first stumbled upon Massaman curry during a trip to Thailand, and I’ve been obsessed ever since. This recipe brings all those incredible flavors – sweet, savory, a little spicy – together in a warm, satisfying soup. You’ll absolutely love it!
Why You’ll Love This Recipe
This isn’t your average chicken noodle soup. The Massaman curry paste gives it a unique, fragrant depth that’s seriously addictive. It’s relatively quick to make (about 25 minutes!), perfect for a weeknight meal. Plus, it’s a fantastic way to impress your friends and family with something a little different. Seriously, prepare for requests for the recipe!
Ingredients
Here’s what you’ll need to create this deliciousness:
- 1 lb fresh Chinese egg noodles
- 3 cloves garlic
- 3 tbsp massaman curry paste
- 1 tsp turmeric powder
- 2 tsp curry powder
- 2 tbsp vegetable oil
- 1 1/2 lbs boneless, skinless chicken thighs
- 2 (15 oz) cans coconut milk
- 1 tbsp brown sugar
- 1 cup chicken stock
- 3-4 tbsp fish sauce
- 1 tbsp lime juice
- Shallots, for garnish
- Chili oil, for garnish
- Green onions, for garnish
- Bean sprouts, for garnish
- Cilantro, for garnish
Ingredient Notes
Let’s talk ingredients! A few things can really make or break this soup, so here are my tips:
- Massaman Curry Paste: This is the star! Massaman curry paste has Persian and Indian influences, which is why it’s a little different from other Thai curries. You can find it at most Asian grocery stores, or online. Mae Ploy is a popular brand, but feel free to experiment! The heat level can vary, so adjust to your preference.
- Chinese Egg Noodles: These noodles have a wonderful chewiness that holds up well in the soup. Look for fresh ones if you can find them – they really make a difference! About 500g is perfect.
- Coconut Milk: Full-fat coconut milk is key here. Don’t skimp! Let the cans sit undisturbed for a while before opening so the cream separates. We’ll be using that lovely thick cream for extra richness.
- Fish Sauce: Okay, I know fish sauce can be intimidating, but trust me, it adds so much umami. Red Boat is a great brand, but any good quality fish sauce will do. If you’re vegetarian, you can substitute with soy sauce or a vegetarian fish sauce alternative.
Step-By-Step Instructions
Alright, let’s get cooking!
- First things first, let those cans of coconut milk sit undisturbed. This lets the cream rise to the top – we want that goodness!
- Get a large pot of water boiling for your noodles. We’ll cook those up later, but it’s good to have it ready.
- While the water’s heating, mince your garlic. Then, in a bowl, mix together the garlic, massaman curry paste, turmeric powder, and curry powder. This is where the magic begins!
- Heat the vegetable oil in a wok or large pot over medium heat. Add the curry mixture and fry for about a minute, until fragrant. This blooms the spices and releases their flavors.
- Now, scoop out the thick coconut cream from the top of the cans and add it to the wok. Fry for another minute, stirring constantly.
- Add the chicken thighs and brown sugar. Cook until the chicken is cooked through – about 8-10 minutes.
- Pour in the remaining coconut milk and the chicken stock. Bring to a simmer and let it cook for a few minutes to let the flavors meld.
- Stir in the fish sauce and lime juice. Reduce the heat to low. Taste and adjust seasonings as needed – more fish sauce for saltiness, more lime juice for tang.
- Cook the noodles in the boiling water according to package directions (usually 1-2 minutes). Drain them well.
- Divide the noodles into bowls. Top with the chicken and ladle the flavorful broth over.
- Garnish generously with shallots, chili oil, green onions, bean sprouts, and cilantro.
- For extra texture, you can even add some crispy fried noodles on top! My grandma always did that, and it’s the best.
Expert Tips
- Don’t overcrowd the wok when browning the chicken. Work in batches if necessary to ensure even cooking.
- Taste as you go! Adjust the seasonings to your liking.
- If the soup is too thick, add a little more chicken stock or water.
- If it’s not thick enough, simmer for a few more minutes to reduce the liquid.
Variations
Want to switch things up? Here are a few ideas:
- Vegan Adaptation: Swap the chicken for firm tofu and use vegetable broth instead of chicken stock.
- Gluten-Free Adaptation: Use rice noodles instead of Chinese egg noodles.
- Spice Level Adjustment: Add a pinch of cayenne pepper or a finely chopped chili for extra heat. Or, use a milder massaman curry paste.
- Festival Adaptations: During Songkran (Thai New Year), my family loves to add a hard-boiled egg to each bowl for good luck!
Serving Suggestions
This soup is fantastic on its own, but it also pairs well with a side of Thai spring rolls or a fresh papaya salad. A cold Singha beer is always a good choice too!
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The noodles will absorb some of the broth, so you might need to add a little water or stock when reheating.
FAQs
Let’s answer some common questions:
- What is Massaman Curry and where does it originate from? Massaman curry is a rich, relatively mild Thai curry with Persian, Indian, and Malay influences. It’s known for its use of spices like cinnamon, cardamom, and cloves.
- Can I make this soup ahead of time? You can definitely make the soup base ahead of time! Just store it separately from the noodles and garnishings. Cook the noodles fresh when you’re ready to serve.
- What kind of noodles work best in this recipe? Fresh Chinese egg noodles are my favorite, but rice noodles or even udon noodles would work well too.
- How can I adjust the spice level of this soup? Use a milder massaman curry paste, or add a pinch of cayenne pepper for extra heat.
- What is a good substitute for fish sauce? Soy sauce or a vegetarian fish sauce alternative are good substitutes.
Enjoy! I hope this Massaman Chicken Noodle Soup brings a little bit of Thai sunshine to your kitchen. Let me know what you think in the comments below!