1lb chicken thighs, boned and cut into
2.5 cups chicken stock
4 tbsp fish sauce
1 tbsp dark soy sauce
salt and freshly ground black pepper
juice of 1/2 - 1 lime
1lb fresh egg noodles, blanched briefly in
For the Garnish:
3 spring onions, chopped
4 red chillies, chopped
4 shallots, chopped
4 tbsp sliced pickled mustard leaves,
2 tbsp fried sliced garlic
4 fried noodle nests (optional)
In a large saucepan, add about one third
of the coconut milk and bring to the boil, stirring often with a wooden
spoon until it separates. Add the curry paste and ground turmeric, stir
to mix completely and cook until fragrant. Add the
chicken and stir-fry for about 2 minutes, ensuring that all the chunks
are coated with the paste.
remaining coconut milk, chicken stock, fish sauce and soy sauce. Season
with salt and freshly ground black pepper to taste. Simmer gently for
7-10 minutes. Remove from the heat and stir in the lime juice. Reheat the
noodles in boiling water, drain and divide between individual bowls.
Divide the chicken between the bowls and ladle in the hot soup. Top each
serving with a few of each of the garnishes.
Hot red curry
paste, coconut milk, lime and red chilies are used to flavor this
deliciously hot and spicy chicken soup, which originated in Burma.