Thai Curry Noodle Soup
(Kaow Soy Kai)

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

Yield: 2 main course servings or 4 first course servings

Ingredients

• 3/4 tablespoon red curry paste (or to taste)
• 1 teaspoon dark Thai curry powder
• 2 teaspoons yellow Indian curry powder
• 4 cups coconut milk (unsweetened)
• 1/2 pound white chicken meat, cut into 1 inch cubes
• 2 to 3 tablespoons fish sauce
• 1 to 2 teaspoons granulated sugar
• Chicken stock to adjust consistency, if needed
• 4 ounces fresh egg noodles, cooked
• 1/4 cup chopped cilantro
• Chopped green onion for garnish

Instructions

1. In a hot saucepan, add the red curry paste, Thai and yellow curry powder and stir together.
2. Add coconut milk and bring to a boil. Reduce to a simmer and add fish sauce (salty) and sugar (sweet) to balance the flavors.
3. Add cubed chicken meat and cook for 5 minutes or until the chicken is done. If the soup reduces too much, add chicken stock to adjust the consistency.
4. For each serving, place some of the cooked noodles in a deep bowl and sprinkle the noodles with chopped cilantro.
5. Pour the soup into the bowl.
6. Garnish with chopped green onions.