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Khanom Jeen Nam Ya (Thai Fish Curry Noodles), a Thai recipe
Thai

Khanom Jeen Nam Ya (Thai Fish Curry Noodles)

Khanom Jeen Nam Ya is a beloved Thai noodle dish featuring soft, fermented rice noodles generously topped with a rich, aromatic, and creamy fish-based curry sauce. It's traditionally served with a vibrant array of fresh vegetables and hard-boiled eggs, offering a delightful contrast of textures and flavors.

By CuocoMitra · Published · Updated 14 March 2026

ThaiNoodle DishCurryFish
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Total time
Prep
Cook
Serves
4
Per serving
724kcal
Difficulty
medium

Khanom Jeen Nam Ya (Thai Fish Curry Noodles) is a medium Thai recipe that serves 4 and takes 75 minutes (30 minutes prep, 45 minutes cooking). It uses 16 ingredients across 6 steps. Each serving provides about 724.27 calories.

Ingredients

16 ingredients for 4 servings. Open any ingredient for its nutrition detail.

  • Fresh Khanom Jeen noodlesor thin rice vermicelli, cooked according to package instructions500 g
  • Raw King Mackerelskinless, boneless, or other firm white fish like basa or cod300 g

    Scomberomorus cavalla

    Aquatic foodsFishes

    In this recipe: 300 g, skinless, boneless, or other firm white fish like basa or cod

    Per 100 g

    Calories105 kcal
    Protein20.3g
    Carbs0g
    Fat2g
    Fiber0g

    Common portions

    oz 3 undetermined85 g
    fillet 0.5 undetermined198 g
    Main proteinUmami builderFishyUmamiRichFirm
  • Raw Coconut Milk2 cans800 ml

    Nuts, coconut milk, raw (liquid expressed from grated meat and water)

    Nut and Seed Productssr_legacy

    In this recipe: 800 ml, 2 cans

    Per 100 g

    Calories230 kcal
    Protein2.29g
    Carbs5.54g
    Fat23.8g
    Fiber2.2g

    Common portions

    tbsp 1 undetermined15 g
    cup 1 undetermined240 g
    Liquid baseFat sourceThickenerCoconutSweetNutty
  • Well Tap Wateror fish stock200 ml

    Beverages, water, tap, well

    Beveragessr_legacy

    In this recipe: 200 ml, or fish stock

    Per 100 g

    Calories0 kcal
    Protein0g
    Carbs0g
    Fat0g
    Fiber0g

    Common portions

    fl oz 1 undetermined29.6 g
    serving 8 fl oz 8 fl oz 1 undetermined237 g
    liter 1 undetermined1000 g
    Liquid baseSolventHydrationNeutralSilkySmooth
  • Fish Sauce, Ready-to-Serve60 ml

    Sauce, fish, ready-to-serve

    Soups, Sauces, and Graviessr_legacy

    In this recipe: 60 ml

    Per 100 g

    Calories35 kcal
    Protein5.06g
    Carbs3.64g
    Fat0.01g
    Fiber0g

    Common portions

    tbsp 1 undetermined18 g
    Umami builderFlavor enhancerSeasoningUmamiBrinySavory
  • Jaggery Squaresor brown sugar30 g

    JAGGERY SQUARES

    Granulated, Brown & Powdered Sugarsr_legacy

    In this recipe: 30 g, or brown sugar

    Per 100 g

    Calories380 kcal
    Protein0g
    Carbs95.1g
    Fat0g
    Fiber0g

    Common portions

    1 g35 g
    SweetenerFlavor enhancerCaramelizerSweetCaramelMolasses
  • Raw Red Chili Pepperssoaked in hot water for 15 minutes, deseeded if less heat is desired15 pieces

    Peppers, hot chili, red, raw

    Vegetables and Vegetable Productssr_legacy

    In this recipe: 15 pieces, soaked in hot water for 15 minutes, deseeded if less heat is desired

    Per 100 g

    Calories40 kcal
    Protein1.87g
    Carbs8.81g
    Fat0.44g
    Fiber1.5g

    Common portions

    pepper 1 undetermined45 g
    cup, chopped or diced 0.5 undetermined75 g
    Flavor enhancerSpiceAromaticSpicyFruityEarthy
  • Raw Shallotspeeled and roughly chopped100 g

    Shallots, raw

    Vegetables and Vegetable Productssr_legacy

    In this recipe: 100 g, peeled and roughly chopped

    Per 100 g

    Calories72 kcal
    Protein2.5g
    Carbs16.8g
    Fat0.1g
    Fiber3.2g

    Common portions

    tbsp chopped 1 undetermined10 g
    AromaticFlavor enhancerBase ingredientPungentSweetAromatic
  • Raw Garlicpeeled30 g

    Garlic, raw

    Vegetables and Vegetable Productssr_legacy

    In this recipe: 30 g, peeled

    Per 100 g

    Calories149 kcal
    Protein6.36g
    Carbs33.1g
    Fat0.5g
    Fiber2.1g

    Common portions

    tsp 1 undetermined2.8 g
    clove 1 undetermined3 g
    cloves 3 undetermined9 g
    cup 1 undetermined136 g
    AromaticFlavor enhancerSpicePungentSpicyEarthy
  • Galangalsliced20 g

    Alpinia galanga

    Vegetables and Vegetable ProductsRoot and tuber vegetables

    In this recipe: 20 g, sliced

    Per 100 g

    Calories55 kcal
    Protein0.8g
    Carbs10.4g
    Fat0.4g
    Fiber2.7g

    Common portions

    1 slice 1 slice6 g
    1 tbsp chopped 1 tbsp10 g
    100 g 100 g100 g
    Aromatic baseSeasoningFlavor builderCitrusyPineyPeppery
  • Raw Lemongrasswhite part only, thinly sliced2 stalks

    Cymbopogon

    Herbs & SpicesHerbs

    In this recipe: 2 stalks, white part only, thinly sliced

    Per 100 g

    Calories99 kcal
    Protein1.82g
    Carbs25.3g
    Fat0.49g
    Fiber—

    Common portions

    tbsp 1 undetermined4.8 g
    cup 1 undetermined67 g
    AromaticFlavor enhancerFragranceCitrusLemonHerbal
  • Turmericpeeled and sliced, or 1 tsp ground turmeric15 g

    Curcuma longa

    Herbs & SpicesSpices

    In this recipe: 15 g, peeled and sliced, or 1 tsp ground turmeric

    Per 100 g

    Calories312 kcal
    Protein9.68g
    Carbs67.1g
    Fat3.25g
    Fiber22.7g

    Common portions

    tsp 1 undetermined3 g
    tbsp 1 undetermined9.4 g
    Coloring agentFlavor enhancerAromaticEarthyBitterPeppery
  • Fingerrootpeeled and roughly chopped50 g

    Boesenbergia rotunda

    Herbs and SpicesAromatic rhizomes

    In this recipe: 50 g, peeled and roughly chopped

    Per 100 g

    Calories70 kcal
    Protein1.8g
    Carbs15g
    Fat0.8g
    Fiber2g

    Common portions

    100 g100 g
    minced 1 tbsp8 g
    one finger 1 piece15 g
    AromaticFlavoringSeasoningAromaticPepperyEarthy
  • Ginisang Bagoong Sauteed Shrimp Pasteabout 1 teaspoon5 g

    GINISANG BAGOONG SAUTEED SHRIMP PASTE

    Other Cooking Saucessr_legacy

    In this recipe: 5 g, about 1 teaspoon

    Per 100 g

    Calories467 kcal
    Protein13.3g
    Carbs13.3g
    Fat33.3g
    Fiber6.7g

    Common portions

    1 g15 g
    Umami builderFlavor enhancerSalty elementUmamiBrinySavory
  • Hard-Boiled Whole Egghalved, for garnish4 pieces

    Egg, whole, cooked, hard-boiled

    Dairy and Egg Productssr_legacy

    In this recipe: 4 pieces, halved, for garnish

    Per 100 g

    Calories155 kcal
    Protein12.6g
    Carbs1.12g
    Fat10.6g
    Fiber0g

    Common portions

    tbsp 1 undetermined8.5 g
    large 1 undetermined50 g
    cup, chopped 1 undetermined136 g
    Main proteinBinderEmulsifierUmamiSulfurousMild
  • Frozen Mixed Vegetables, Unpreparede.g., bean sprouts, shredded cabbage, sliced long beans, cucumber, fresh basil, pickled mustard greens300 g

    Vegetables, mixed, frozen, unprepared

    Vegetables and Vegetable Productssr_legacy

    In this recipe: 300 g, e.g., bean sprouts, shredded cabbage, sliced long beans, cucumber, fresh basil, pickled mustard greens

    Per 100 g

    Calories72 kcal
    Protein3.33g
    Carbs13.5g
    Fat0.52g
    Fiber4g

    Common portions

    package (10 oz) 0.33 undetermined95 g
    package (10 oz) 1 undetermined284 g
    pack (2-1/2 lb) 1 undetermined1134 g
    Side dishFillerNutrient sourceEarthySweetSavory

What you’ll need

9 tools across 6 steps.

  • pot (optional for boiling)Essentialsteps 1, 5
  • Cutting boardEssentialstep 1
  • knife (if cutting)Essentialstep 1
  • mixing bowlEssentialsteps 3, 4
  • LadleEssentialstep 6
  • Mortar and pestlestep 2
  • Food processorstep 2
  • Wokstep 3
  • serving platesteps 5, 6

Method

  1. 1

    Prepare the Fish and Curry Paste Ingredients

    First, prepare the fish. Bring a pot of water to a boil. Add the 60 ml of mackerel fillets and poach for 5-7 minutes, or until cooked through. Remove the fish, let it cool slightly, then flake the flesh, discarding any bones or skin. Set aside.

    While the fish cooks, prepare the ingredients for the curry paste. Drain the soaked dried red chilies. Peel and roughly chop the shallots, garlic, galangal, lemongrass (white part only), fresh turmeric, and fingerroot ginger.

    Poaching the fish gently ensures it remains tender and easy to flake. You can also steam the fish if preferred.

    Timer: 15 minpot (optional for boiling)Cutting boardknife (if cutting)
  2. 2

    Make the Nam Ya Curry Paste

    In a mortar and pestle (or a food processor), combine the drained dried red chilies, chopped shallots, garlic, galangal, lemongrass, fresh turmeric, and fingerroot ginger. Pound (or process) until a fine paste forms. Add the 5 g of shrimp paste and continue to pound/process until well incorporated and smooth. This is your Nam Ya curry paste.

    For a truly authentic texture, a mortar and pestle is recommended. If using a food processor, you might need to add a tiny splash of water to help it blend.

    Timer: 10 minMortar and pestleFood processor
  3. 3

    Cook the Curry Base

    Heat a large pot or wok over medium heat. Add about 200ml of the full-fat coconut milk (the thicker cream from the top of the can) and bring to a gentle simmer. Cook, stirring occasionally, until the coconut milk separates and a thin layer of oil appears on the surface (this takes about 5-7 minutes). This step is crucial for a rich curry.

    Add the Nam Ya curry paste to the pot and stir-fry for 5-7 minutes until very fragrant and the raw smell disappears. Be careful not to burn it.

    Cooking the coconut cream until the oil separates helps to develop a deeper flavor and richer texture for the curry sauce.

    Timer: 15 minmixing bowlWok
  4. 4

    Simmer the Fish Curry Sauce

    Add the flaked mackerel to the pot with the curry paste and stir well to combine. Pour in the remaining 800 ml of coconut milk and the 200 ml of water (or fish stock). Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.

    Season the sauce with 60 ml of fish sauce and 30 g of palm sugar. Taste and adjust seasoning as needed. The sauce should be savory, slightly sweet, and spicy.

    Do not boil the sauce vigorously once the fish is added, as it can break up the fish too much. A gentle simmer is best. Adjust the sweetness and saltiness to your preference.

    Simmer Sauce: 20 minmixing bowl
  5. 5

    Prepare Noodles and Garnishes

    While the curry sauce simmers, prepare the Khanom Jeen noodles according to package instructions. If using fresh noodles, they may only need a quick rinse and blanch. Arrange the cooked noodles on serving plates.

    Prepare your garnishes: halve the hard-boiled eggs and arrange the assorted fresh vegetables (bean sprouts, shredded cabbage, sliced long beans, cucumber, fresh basil, pickled mustard greens) on a separate platter or directly on the plates alongside the noodles.

    Khanom Jeen noodles are traditionally served at room temperature, making them a refreshing contrast to the warm curry. Have a variety of garnishes to allow everyone to customize their dish!

    Timer: 10 minpot (optional for boiling)serving plate
  6. 6

    Serve Khanom Jeen Nam Ya

    Ladle a generous amount of the hot, aromatic fish curry sauce over the prepared Khanom Jeen noodles on each of the 4 plates. Garnish each serving with hard-boiled egg halves and a selection of the fresh vegetables.

    Serve immediately and enjoy this authentic taste of Thailand!

    Khanom Jeen Nam Ya is a communal dish. Encourage diners to add as many fresh vegetables as they like to their bowl for extra crunch and freshness.

    Timer: 5 minLadleserving plate

Nutrition

Per serving, across 4 servings.

Nutrition for Khanom Jeen Nam Ya (Thai Fish Curry Noodles), per serving and for the whole recipe
NutrientPer servingWhole recipe
Calories724.3 kcal2897.1 kcal
Protein26.9 g107.8 g
Carbohydrates42.8 g171.4 g
Fat53 g211.9 g
Fibre9.7 g38.9 g
Sodium1600.7 mg6402.7 mg

Computed from the matched ingredient data rather than entered by hand, with 100% of ingredients matched. Treat it as a close estimate, not a clinical figure.

How it tastes

Heat 3 of 5from chili, curry pasteSavoryUmamiSpicyCreamyEarthyHerbaceousSweet
Salty
3 out of 5
Sweet
2 out of 5
Sour
1 out of 5
Umami
4 out of 5
Spicy
3 out of 5
Herbal
2 out of 5
Rich
4 out of 5

Texture

SoftCreamyChewyCrispy

Mood

Comfort foodFamily style

Good for

LunchDinner

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Questions about this recipe

How long does Khanom Jeen Nam Ya (Thai Fish Curry Noodles) take to make?
About 75 minutes from start to finish. That is 30 minutes of preparation and 45 minutes of cooking.
How many calories are in Khanom Jeen Nam Ya (Thai Fish Curry Noodles)?
Roughly 724.27 calories per serving, based on 4 servings. Each serving also has 26.94g protein, 42.84g carbohydrates, 52.97g fat. These figures are computed from the matched ingredient data rather than entered by hand.
Is Khanom Jeen Nam Ya (Thai Fish Curry Noodles) vegetarian or vegan?
No. This recipe contains meat, poultry or seafood, so it is neither vegetarian nor vegan.
What equipment do I need for Khanom Jeen Nam Ya (Thai Fish Curry Noodles)?
pot (optional for boiling), Cutting board, knife (if cutting), mixing bowl, Ladle. Every tool the recipe calls for is listed above with the steps that use it.
How spicy is Khanom Jeen Nam Ya (Thai Fish Curry Noodles)?
It registers 3 out of 5 on heat. The heat comes from chili, curry paste.

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