Thai Curry Noodle Soup Recipe

this Soup Can Also Be Made With Large Shrimp (kaow Soy Kung) Or Pork (kaow Soy Moo).

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

in A Hot Saucepan, Add The Red Curry Paste, Thai And Yellow Curry Powder And Stir Together. Add Coconut Milk And Bring 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 Minutes 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 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.