Since living with Kyle, I really haven’t don’t cook as much as I like to. He is a fantastic chef and happily takes over the kitchen. Sure I help chopping and so on, but haven’t made him dinner in a while.
So Saturday he asked if I would and here’s what I made!
Chiang Mai Noodle Soup
Isn’t it pretty? I’ve never made it before and was extremely pleased to how it turned out. And it’s super easy to make.
Ingredients:
2 1/2 cups coconut milk – I used real & light to cut some of the calories
2 tbsp. red curry paste
1 tsp. ground tumeric
1 pound chicken breast – you don’t really need all of that. Just buy any amount, you end up cutting it up into chunks anyway so it works out.
1 tbsp. soy sauce
4 tbsp. fish sauce
Juice of one lime
1 pound egg noodles – again I didn’t use an exact pound. I made an amount of what seemed good for two people.
salt & pepper
Garnish:
3 spring onions – thinly chopped
4 red chillies – thinly chopped
2 tbsp. fried sliced garlic- easily found in an Asian market
cilantro
(1) put 1/3 coconut milk in saucepan, bring to a boil and stir until it separates.
(2) add curry paste & tumeric – stir to mix completely and until fragrant.
(3) Add chicken & stir fry for about 2 minutes – make sure chunks are coated well with the paste.
(4) Add remaining coconut milk, chicken stock, fish sauce, soy sauce, & salt and pepper. Simmer for 7-10 minutes. Remove from heat and stir in lime juice.
(5) Pour in separate bowls over noodles and garnish.
Mmmmm delicious. Go! Go make it!
