Our granddaughter, Kelsey, is back from Thailand and treated us to a wonderful Thai supper tonight.
If you'd like to try this tasty dish, here's the recipe. It is a delight to the senses.
Chiangmai Curry Soup (Kao Soy)
2 large chicken breasts cut into strips
2 T cooking oil
2 Cups coconut milk
3 chopped shallots
2 T fish sauce
1 tsp sugar
1 tsp Indian curry powder
1 T red curry paste
1 T finely chopped coriander leaf and spring onion
1 lime, cut into quarters
Boil water for the egg noodles and put them in to cook according to directions
Mix the red curry paste with the Indian curry powder
Place the wok over low heat, put the oil and red curry paste mixture into the wok and stir continuously until fragrant
Add chicken with 1/4 cup of coconut milk and stir constantly until the chicken is fully cooked (add some water or chicken broth if it is too thick. This is soup and not a sauce.)
Add the remaining coconut milk, turn the heat to medium and continue to stir constantly
Add fish sauce and sugar and stir to blend.
Drain noodles and place in the bottom of a soup tureen or large bowl
Pour the curry chicken mixture over the noodles
Serve with a quarter of lime for each person; the lime adds a wonderful finish to the soup. Delicious!