Brown sugar is essential to the sour, salty and sweet Thai flavour balance in this noodle dish.
- Cook noodles in a saucepan of boiling salted water for 2 minutes or until just cooked. Drain. Refresh under cold running water. Set aside.
- Meanwhile, heat 125ml (1/2 cup) of the coconut milk in a wok over high heat. Cook, stirring constantly, for 5 minutes or until the coconut milk splits and the oil separates. Add the curry paste and stir for 1-2 minutes or until aromatic. Add the turmeric and stir to combine.
- Add the stock and remaining coconut milk and simmer for 5 minutes or until reduced slightly. Add the chicken and simmer for 5 minutes or until cooked through. Stir in the sugar, fish sauce and basil leaves.
- Divide the cooked noodles among serving bowls. Ladle over the soup. Sprinkle with the extra basil leaves.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set