Ingredients:

• 125gm Dry Egg Noodles 
• 4 Tbsp Vegetable Oil
• 2 Tbsp Yellow Curry Paste (can use Green Curry Paste)
• 1 Cup Coconut Milk
• 2 Tbsp Coconut Cream (can be taken from the top of the Coconut Milk)
• 1 ½ Cup Chicken Stock
• 2 Tbsp Palm Sugar
• 2 Chicken Thigh (cubed) 
• 2 Tbsp Fish Sauce
• Coriander to garnish
• Bird Eye Chilli to garnish
• Oil for Frying 

Crisp Noodle Garnish (optional)

Method:

1. Soak ¼ of the noodles in hot water until they begin to soften, then drain.
2. Heat oil in a wok and cook the softened noodles until crisp, then put to the side.

Curried Coconut and Chicken Soup

Method:

1. Heat oil in the wok and add the curry paste and coconut cream, stir until fragrant.
2. Add the remaining coconut milk, chicken stock, and palm sugar, stir until combined.
3. Add the cubed chicken thigh and bring the curry soup to a boil. Once boiled, simmer for 30 minutes.
4. In a pot, boil the remaining noodles in water according to the instructions on the packet, then place the noodles into serving bowls. 
5. Once the chicken is tender, stir in the fish sauce. (Add more palm sugar for extra sweetness or more fish sauce for extra saltiness)
6. Once combined, pour the chicken soup into the serving bowls.
7. Top each bowl with the crisp noodles and garnish with coriander and sliced chilli.