Chiang Mai Noodles In Coconut Milk (Kow Soi Noodles)

Preparation time: 4 minute
Cooking time: 7-8 minutes

1 person	4 persons	Ingredients:
100 ml	400ml	Coconut Cream
200 ml	800ml	Coconut Milk
1 teaspoon	4 teaspoons	Chiang Mai Curry Paste
1/10 teaspoon	1/4 teaspoon	Yellow curry powder
1/5 teaspoon	4/5 teaspoon	Chiang Mai curry powder
80g	320g	Chicken - cut into small chunks
1 teaspoon	4 teaspoons	Chinese ginger - slice across root into 1/2 cm by 3-4 cm
½ teaspoon	1 teaspoon	Palm sugar
¾ tablespoon	3 teaspoons	Soy Sauce
40g	160g	Egg Noodles
10g	40g	Shallots - sliced
½ teaspoon	2 teaspoons	Limejuice

Optional: powdered Chilli for extra spiciness

Method:

1. Mix coconut cream and milk together and boil up in a pot over a low to medium heat.
2. Stir in the curry paste when the coconut is boiling.
3. Stir in yellow and Chiang Mai curry powders.
4. Add chicken, then ginger.
5. Stir in palm sugar and soy sauce and continue to boil.
6. Boil about 2-3 minutes on a low to medium heat. Take off heat.
7. In a separate pot boil noodles in hot water from 45 seconds to one minute. Take oft heat.
8. Take the noodles out of the hot water and wash them in cold water for about 15 seconds. Put back in the hot water for 5 seconds and drain.
9. Place noodles in an individual soup bowl.
10. Pour curry over noodles. Garnish with shallots and lime juice.

Add powdered chilli for extra spice.

For Vegetarians:
Instead of chicken, add a combination of any of the following
ingredients, up to 80 g per person:

• fresh pumpkin - peeled and cut into 1/2 cm by 3 cm pieces
• cooked potato - peeled and cut into 1/2 cm by 3 cm pieces
• firm tofu - cut into 1/2 cm by 2 cm piece