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Yellow Thai chicken curry soup

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
  • basil
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
  • sugar
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
as well?