Ingredients

1 pound fresh thin or regular chinese egg noodles Peanut or corn oil for deep-frying   3 cloves garlic, finely chopped 2 cans coconut milk, unshaken 2 tablespoons red curry paste, or to taste 1 1/2 teaspoons curry powder 1/2 teaspoon ground turmeric 3/4 pound chopped chicken meat 4 cups chicken stock 3 tablespoons Thai fish sauce 1 teaspoon palm sugar or brown sugar 1/4 cup shredded green cabbage Juice of 1 lemon Garnishes 2 tablespoons fried shallot flakes Chopped fresh cilantro 2 green (spring) onions, thinly sliced 1 lemon, cut into 6 wedges

Description

Chiang Mai Curry Noodle Soup, Recipe

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