Sort ingredients
uberjonas
QR Code
Listen
Pdf
In a small bowl, soak the dried chilies in very hot water until soft.
Combine all the curry paste ingredients in the bowl of a food processor and add the soaked chilies. Process until very smooth.
Heat the oil in a heavy bottomed sauce pan over medium-high heat. Add the chicken and cook until browned. Add the curry paste and cook for 4-5 minutes, until the curry paste has darkened.
Add the chicken stock, coconut milk, sugar, and fish sauce. Bring the soup to a simmer and then lower the heat. Simmer for 20-25 minutes, until thickened. Add the lime juice and season to taste with salt.
While the soup simmers, cook the egg noodles in seasoned boiling water according to package instructions.
Divide the noodles among bowls and ladle the chicken and soup broth over the top. Top with desired toppings and serve immediately.