Thailand Kao Soy Gai

Ingredients	Quantity
Chicken Boneless	60g
Bamee Noodles	140g
Curry Paste Yellow	30g
Coconut Milk	1.5dl
Ginger Sliced	20g
Chicken Stock	1dl
Cooking Oil	2cl
Soy Sauce	2ml
Sugar	3g
Chilli powder	1g
Shallot sliced	10g
Coriander Leaf	5g
Method
Heat oil and fry chicken till almost done. Add curry paste, coconut milk, chicken stock, ginger slices and season to taste. Cook till chicken is tender and the sauce has the right consistency. Add the cooked noodles (half quanity). Pour into a bowl. The remaining noodles deep-fry till crispy and top onto the soup. Garnish with coriander leaves and sliced shallot.