Chiang Mai Noodle Soup
Ingredients
- 4 tbsp vegetable oil
- 4 tbsp thai red curry paste
- 6 cups coconut milk
- 4 cups chicken stock
- 3 tbsp fish sauce
- 1 tbsp finely shaved palm sugar
- 600 g chicken thighs, cut into bite sized pieces
- 800 g cooked egg noddles
- 1/4 cup roughly chopped coriander
- Lime wedge to serve
- Salt
- 16 wonton skins, sliced into 3mm wide strips
- Vegetable oil for deep frying
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