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
Surface Utensil Holder
Kitchen Utensil Set