with crispy noodles, pickled mustard greens, and chilli jam

Flavours from Northern Thailand

This curry/coconut noodle soup is originated from Northern Thailand, although it also takes influences from the Laotian and Burmese cuisine cultures.

Pay attention to the red chilli paste you will use in the recipe, as the ready-to-cook ones are often well-seasoned.

This recipe is part of my new masterclass series “Cooking at Home with Will Meyrick”

Will Meyrick




  • Chicken slices 300gr
  • Red curry paste 2 tbsp
  • Pong garee/curry powder 2 tsp
  • Turmeric powder (for colouring)
  • Coconut milk 100ml
  • Dark soya 1 tbsp
  • Chilli Jam 1 tbsp
  • Pickled Mustard Greens
  • Egg noodles
  • Fried Egg Noodles

Step by Step Instructions

Warm oil in a pan
Stir your curry paste, your curry powder, colour with some turmeric powder
Add water to separate the oil from the paste, and give a nice texture to your broth
Add coconut milk, then chicken slices.
Season with dark soy
Blanch the egg noodles (I recommend to soak in cold water once, then blanching once again)
In a big bowl, in a wok (or tureen) put:
– the noodles
– pour some broth with chicken on the side
– garnish with pickled mustard greens
– top with the fried egg noodles
– add a slice of lemon, and a spoon of chilli jam