Chicken curry soup flavored with red curry paste served with egg noodles.
Slice the chicken into strips.
Peel and finely chop the garlic and the shallots. Pick and chop the coriander leaves.
Heat the oil in a wok pan and stir fry the garlic for one minute until light brown. Add the red curry paste and stir-fry for 2 minutes over a low heat.
Add the coconut milk, chicken stock, lime juice, fish sauce and sugar. Stir well and bring to the boil. Reduce the heat, add the chicken and simmer over a medium heat for 10 minutes, stirring occasionally.
Blanch the noodles in boiling water for 1 minute and then drain.
Divide the noodles between six bowls and top with the chicken curry. Garnish with the chopped shallots and coriander.
«Taste before serving and balance the seasoning by adding more lime juice, sugar or fish sauce. »