Red Curry Laksa Noodle Soup (Chicken)

Ingredients

• 4 small chicken drumsticks (about 1 1/2 lb / 680 g) (or 2–3 cups cooked shredded chicken)
• 1 Tbsp neutral oil
• 2–3 Tbsp Thai red curry paste (start with 2)
• 3 cloves garlic, grated or minced
• 1 Tbsp ginger, grated
• 3 cups (720 ml) chicken stock
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 1–2 Tbsp fish sauce, to taste
• 1–2 tsp soy sauce (optional)
• 1–2 tsp sugar
• 1–2 tsp rice vinegar (optional, for brightness)
• Chili crisp or chili oil (optional, to finish)
• 8–10 oz (225–280 g) mushrooms (shiitake or cremini), sliced
• 1 large carrot, julienned or thin half-moons
• 1–2 cups thin-sliced radishes (red or daikon)
• 2 big handfuls spinach or sliced baby bok choy (optional)
• 6–8 oz (170–225 g) dried rice noodles (or fresh wheat noodles)
• 2 scallions, thin-sliced
• Small handful cilantro (optional)
• 2–4 Tbsp scallion–ginger oil, for serving (highly recommended)

Instructions

1. Heat a medium pot over medium heat and add the neutral oil.
2. Add the red curry paste, garlic, and ginger. Cook, stirring constantly, until the paste darkens slightly, loosens in the oil, and smells very fragrant (about 60–90 seconds). Don’t let the garlic scorch.
3. Pour in the chicken stock and coconut milk and bring to a gentle simmer.
4. Add the drumsticks and maintain a steady, gentle simmer (avoid a hard boil) until the meat is very tender and pulls from the bone easily, 18–25 minutes depending on size.
5. Transfer chicken to a plate. When cool enough to handle, shred the meat and discard skin/bones. Return shredded chicken to the pot.
6. Add mushrooms and carrots to the simmering broth and cook until the mushrooms are tender and the carrots are just cooked but still have a little bite, about 5–7 minutes.
7. Add the radishes and any greens and cook until the greens wilt and the radishes soften slightly but don’t turn mushy, 1–2 minutes.
8. Stir in fish sauce (start with 1 Tbsp), sugar (start with 1 tsp), and optional soy sauce. Taste.
9. If the broth tastes flat, add rice vinegar 1 tsp at a time. If it’s too spicy, add a splash more coconut milk or stock; if it’s lacking savory depth, add fish sauce in 1 tsp increments.
10. Cook or soak noodles according to the package until they’re flexible and springy with a slight chew (not soft and gummy). Drain and rinse quickly.
11. Divide noodles between bowls. Ladle the broth, chicken, and vegetables over the noodles.
12. Top with scallions, cilantro if using, and a spoonful of scallion–ginger oil. Finish with chili crisp if you want extra heat.

Notes

Noodle texture: cook noodles separately and store separately from broth for best leftovers. Storage: broth keeps 3–4 days refrigerated; reheat to a simmer, then add noodles just to warm. Heat control: start with 2 Tbsp curry paste; you can always add more after tasting. No citrus: rice vinegar gives brightness without lemon/lime. Optional upgrade: add 1–2 tsp toasted sesame oil at the end for extra aroma.