Recipe for cooking Thai Curry Noodle Soup

Recipes from Thailand :: Thai Soups and Stews

This soup can also be made with large shrimp (Kaow Soy Kung) or pork (Kaow Soy Moo).

3/4 Tbsp. red curry paste (or to taste)
1 tsp. dark Thai curry powder
2 tsp. yellow Indian curry powder
4 c. coconut milk (unsweetened)
1/2 pound white chicken meat, cut into 1-in. cubes
2 to 3 Tbsp. fish sauce
1 to 2 tsp. sugar
Chicken stock to adjust consistency, if needed
4 oz. fresh egg noodles, cooked
1/4 c. chopped cilantro
Chopped green onion for garnish

In a hot saucepan, add the red curry paste, Thai and yellow curry powder and stir together. Add coconut milk and let it come to a boil. Reduce to a simmer and add fish sauce (salty) and sugar (sweet) to balance the flavors. Add cubed chicken meat and cook for 5 mins. or until the chicken is done. If the soup reduces too much, add chicken stock to adjust the consistency.

For each serving, place some of the cooked noodles in a deep bowl and sprinkle and distribute the noodles with chopped cilantro. Pour the soup into the bowl. Garnish with chopped green onions.

Serves 2 as a main course or 4 as a first course.