Thai Curry Noodle Recipe

Thai Curry Noodle Recipe


150 g Hokkien Noodles

200 g Shrimp, shelled and de-vein

50 g Bean sprouts, removed tail

1/2 slice fish cake, thinly sliced

5 pieces Tau pok, cut into slices

1/2 Chicken

2 liters Water

2-3 tablespoon Cooking oil


Ground Spice Ingredients

2 cloves Garlic

5 Shallots

2 1/2 tablespoon Chili paste

1 tablespoon Turmeric power

1/4 teaspoon Meat curry powder

2 cm Galangal

2 cm Ginger

2 stalks Lemon grass

500 ml Coconut Milk



1 tablespoon Light soy sauce

1 tablespoon Nampla (fish sauce)

1 teaspoon Sugar or to taste

1 teaspoon Chicken stock granules


Bring water to boil and cook the chicken for 10-20 minutes. Remove chicken from the pot and slice off the breast, Return the remainder of the chicken to the stock in the pot and continue to simmer for an extra 30 minutes. Heat oil in another saucepot and fry the ground spice ingredients until fragrant for 1-2 minutes. Strain chicken stock into the friend ground spice and add in coconut milk. Bring to a low simmering boil then add tau pok and seasoning  to taste. Scald noodles, bean sprouts and prawn separately, Remove and se aside. To serve, arrange noodles in individual serving bowls. Add bean sprouts, shredded chicken, shrimps and fish cake on top. Pour in some spicy soup and add pieces of tau pok. Top with garnishing then serve lovely, spicy noodle soup immediately.

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