As Seattle is far for me at the moment, and I can't go to Mae Phim, I decided to try to make my own yellow chicken curry soup, which they made so delicious (number #27 if you go there).
To my surprise, this soup is not very common on the menu at many Thai restaurants.
For the first try, it wasn't bad, I just think I need to use less coconut milk and more chicken broth. (And I say yellow, but only red and green curry paste was available, so I chose red.)
What you need:
- chicken breast sliced to thin pieces & onion sliced (fry on pan till done)
- olive oil
- salt & pepper
And then once chicken is ready, keep adding:
- "yellow" curry paste (I used red this time)
- coconut milk (I will go easier on it next time)
- chicken broth
Once it comes to boil, add brown rice noodles and cook for 4-5 minutes (or as your box says) with the rest, until noodles are ready.
- bean sprouts
Pour into bowl, top it with bean sprouts (fresh, not from can - another mistake on my side, but hey - it's the first time). I also put seaweed on top, because it tastes great (alone or with something) and made the soup look somewhat classier. [yes, i should clean swipe my balcony table :) - your eyes don't lie]
I will probably also use:
- chili paste
next time to make it bit spicier... Maybe:
- bell peppers