Cook: Northern Thai Coconut Curry Soup with Noodles (Cow Soy)

1.5 pounds (700 grams) boneless, skinless chicken thighs

Salt

50 grams red onion, minced

30 grams ginger, grated

25 grams garlic, grated

15 grams lemongrass, grated (substitute with extra ginger if unavailable)

1 lime, zested

5 grams salt

12 grams turmeric

10 grams curry powder

3 grams coriander

5 grams paprika

2 cans full-fat coconut milk

1 kilo (4 cups) flavorful chicken stock

30 grams fish sauce

25 grams brown sugar

20-25 grams sambal chili sauce

Chinese-style fresh egg noodles (or substitute with fresh egg pasta, ramen noodles without flavor packet, or rice noodles)

Frying oil (vegetable or coconut)

Sliced raw red onion, fresh cilantro, lime wedges, and pickled mustard greens for garnish

Ingredients