Thai Curry Noodle Soup (Kaow Soy Kai)
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.