Khao Soy Gai (Chicken Noodle Coconut Curry Soup)
6-8 pieces chicken drumsticks or if you prefer chicken breast then about 2 cups in small pieces
1-1/2 tsp Indian yellow curry powder
3 cups lite coconut milk
2 Tbsp Thai yellow curry paste, Geang Karee (you can add more if you like your curry spicy)
3 Tbsp fish sauce or soy sauce
8 oz yellow egg noodles
Garnish:
Deep fried yellow egg noodles
Fish Sauce
Cilantro leaves (chopped)
Scallions (sliced)
Pickled cabbage (sliced)
Lime juice
ground roasted dried chilies in oil
Chicken coconut soup:
Put chicken and Indian curry powder in a bowl, mix well, and sit for 15-20 minutes. Put a little thick part of coconut milk in a pot over medium-high heat then add Thai yellow curry paste stir until it starts to separate add the chicken. Put the rest of coconut milk in the pot, and cook over low heat under tender. Add fish sauce or soy sauce and taste.
Egg Noodles:
Put water in a pot and bring water to a boil. Add noodles and cook until the noodle is soft. Drain.
Deep fried noodles:
Put good amount of oil in a deep cooking pan on high heat. Put noodle and fried until it crispy.
To serve:
Put noodles into individual serving dishes, then top it with chicken coconut curry soup, and garnish with crispy fried noodles, cilantro leaves, sliced scallions, lime juice, pickled cabbage and chiles as desired.
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