Soup Chiang Mai Noodle Soup

1. 1

   Heat the oil in a wok; add the chicken strips and saute for five minutes.

2. 2

   Add the red curry paste and turmeric powder and saute for another two minutes.

3. 3

   Add the chicken stock, fish sauce, ground peppercorns and salt and simmer for ten minutes, or until the chicken is cooked.

4. 4

   Stir in the coconut milk.

5. 5

   Add the blanched noodles and remove from heat.

6. 6

   Stir in the lemon juice and serve hot.

No additional tips available.