Ingredients for 2 people


  • 1/2 tsp red curry paste with 1 tsp curry powder
  • 250 ml coconut milk
  • 125ml chicken broth
  • 1 tsp palm sugar
  • 2 tsp fish sauce
  • pickled cabbage or lime
  • fried chili powder with a bit of oil
  • shallot sliced


  • 50 g chopped chicken
  • 200 g boiled wide egg noodles
  • 100 g deep fried wide egg noodles

heat 2 Tsp of coconut milk in a large heavy pot over medium heat. add khaw soi paste; cook, stirring constantly, until slightly darkened, 4–6 minutes. add coconut milk and broth. bring to a boil; add chicken. reduce heat and simmer until chicken is fork-tender, 20–25 minutes. transfer chicken to a plate. let cool slightly; shred meat.

meanwhile, cook noodles according to package directions.

add chicken, fish sauce, and sugar to soup. season if needed. divide soup and noodles among bowls and serve with fried noodles, onions, pickled cabbage and lime on top.

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