Assigned Tags / Keywords:

chicken, curry, noodles, soup, thai

Ingredients per portions

600 g	chicken thighs
600 ml	coconut milk
2 tbsp	red currypaste
1 tbsp	turmeric, ground
600 ml	chicken stock
4 tbsp	fish sauce
1 tbsp	dark soy sauce
1 tbsp	lime juice
500 g	fresh egg noodles
	salt
	black pepper
	For the Garnish:
5	spring onions, chopped
2 tbsp	onions, roasted (Asia shop)
5 tbsp	pickled mustard leaves, rinsed and chopped
5	red chillies, chopped
2 tbsp	coriander leaves, chopped
2 piece(s)	limes, cut into wedges

Bone chicken thighs and cut them into lumps.

Take about 1/3 of the coconut milk (the thick part), heat it in a pan for about 2 minutes over medium heat. Stir constantly, do not allow to boil.

Add the red curry paste and the turmeric; stir until it is well mixed. Add the chicken, then stir-fry, making sure that everything is well covered by the curry paste.

Add the remaining coconut milk, the chicken stock, soy sauce and fish sauce. Add salt and pepper, and let simmer for about 15 minutes. Season to taste with lime juice.

Cook the noodles in 1 l boiling water for about 2 minutes, and drain.

Put some cooked noodles in a bowl, top with the curry, and the garnish to taste. Squeeze some lime juice into the bowl just before eating.

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