This coconut-curry noodle soup hails from the Chiang Mai province of Northern Thailand, where Supachana is from.
recipe 
yields
Serves 4
12 dried bird’s-eye chiles
10 garlic cloves, smashed and chopped
6 medium shallots, chopped
1 tablespoon shrimp paste
1 1⁄2 teaspoons salt
2 tablespoons canola oil
1 pound ground pork
8 ounces cherry tomatoes, chopped
2 tablespoons chopped cilantro
2 tablespoons chopped scallions
(green and white parts)
Diced fresh chayote, lettuce leaves,
diced Thai eggplant, and pork rinds for serving
ingredients
steps
- Place chiles in a small bowl and cover with boiling water. Soak for 20 minutes to soften, then drain.
- With a large mortar and pestle or in a food processor, pound or pulse chiles, garlic, shallots, shrimp paste, and salt until a coarse paste forms. Makes 3⁄4 cup.
- In a large skillet, heat oil over medium heat. Add chile paste and cook until fragrant, 2 to 3 minutes. Add pork and cook until pork is no longer pink, 5 minutes. Add tomatoes and cook until they have completely softened and pork is cooked through, 10 to 15 minutes. Remove from heat and stir in cilantro and scallions.
- Serve with chayote, lettuce leaves, Thai eggplant, and pork rinds.
Date Published: 06.06.25
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Recipe By Kanlaya Supachana
Kanlaya Supachana of Kao Soy in New York
