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An amazingly fragrant chicken coconut curry broth. Uncompromisingly rich and creamy, this signature Northern Thai soup combines a coconut curry broth with tender shredded chicken and boiled noodles. A heavenly blend of ingredients that will make you want to book a one ticket to Thailand for seconds of this dish!
|Yellow curry paste||70g|
|Coconut Sugar||1 Tbsp|
|Fish sauce||1 tsp|
Stir-fry the curry paste
Heat 1 Tbsp vegetable oil on high heat in a saucepan until the oil is very hot and sizzling. Add the sachet of yellow curry paste to the pan and stir-fry until the spicy aromas of the curry start to develop, then add 1 Tbsp coconut milk. Keep stirring.
Stir-fry the chicken
Add the chicken breast, stir it into the curry paste and coat all the pieces of chicken. Cook for 1 minute on each side.
Bring to the boil
Add the 400ml of coconut milk, 300ml of chicken stock, 1 Tbsp of coconut sugar and 1 tsp of fish sauce into the pan. Bring to the boil then reduce heat, cover and simmer for about 20 minutes until cooked through.
Prepare the rice noodles
Boil the rice noodles for about 5 minutes until they’re soft. Drain the noodles and then rinse them thoroughly with cold water to stop the cooking process, this will prevent them from becoming too soft and unusable. Set noodles aside.
Plate your dish
Once the broth is ready, remove chicken from the pan and shred with a fork or dice into small pieces.