Khanom Jeen Nam Ya (Khanom Jeen Noodles)

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Khanom Jeen Nam Ya (Khanom Jeen Noodles)

Khanom Jeen Nam Ya (Khanom Jeen Noodles) is a traditional Thai recipe for a classic dish of a soup of pounded fish meat and a spice paste cooked in coconut milk with chillies that's served on a bed of rice noodles and is typically eaten for breakfast. The full recipe is presented here and I hope you enjoy this classic Thai version of: Khanom Jeen Noodles (Khanom Jeen Nam Ya).

prep time

15 minutes

cook time

35 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Curry Chilli Recipes Spice Recipes Thailand Recipes

This is a classic example of Bangkok street food, where this noodle dish is the breakfast of choice for many.

Ingredients:

150g fresh fish fillets or 250g fish on the bone (snakehead [pla chorn] is typical, but you can substitute catfish or any firm-fleshed freshwater fish)
400ml coconut milk
1/4 tsp salt (or to taste)
1/4 tsp palm sugar (or to taste)
2 tbsp fish sauce (or to taste)
2 tbsp Nam Ya paste (or 1 tbsp Red curry paste)
600ml water
2 x 3cm lengths of krachai (fingerrot), chopped
2 Thai bird's eye chillies, chopped
400g rice noodles

Method:
Combine the coconut milk, salt, palm sugar, fish sauce, Nam Yam paste and water to a pan. Add the fish and bring to a simmer. Cook for about 12 minutes, or until the fish is tender.

Remove the fish from the stock (keep this simmering) then flake the fish and remove any bones. Pound the meat in a mortar then stir this back into the stock. Keep cooking for about 15 minutes longer, or until aromatic.

Pound together the fingerrrot and chillies in a mortar then stir this paste into the soup. Season to taste with salt, fish sauce and palm sugar to adjust the balance of flavours and add a little fish stock cube, if desired (most Thai cooks would add this).

In the meantime, cook the noodles, as directed in the packet. Place noodles in the base of a serving bowl, spoon over the soup and serve.