INGREDIENTS FOR SOUP:
¼ C Chicken, sliced
2 T Khao soy curry paste
2 T Cooking oil
1 C Coconut cream
½ C Coconut milk
SEASONING:
1 T fish sauce
1 t palm sugar
1/2 t tamarind sauce
FOR ACCOMPANIMENTS:
1 Lime (optional)
1 Shallot
1 lady finger ginger
1 dry red chili
Garnish Coriander leaves
1 cup Egg noodles boiled
Serve chicken in curry on top of boiled egg noodles. Top with deep fried egg noodles. Serve with fried chili oil, lime, pickled lettuce and shallots.
IMPORTANT
RECIPES–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and are intended to be reference only.
VIDEOS–
Videos presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.