INGREDIENTS:
(Soup base)
INSTRUCTIONS:
- 2tbsp red curry paste
- 1 cup thick Coconut milk
- 1 cup Evaporated milk
- 5cups chicken stocks
- 2pcs fresh or dried red chili – finely chopped-adjust if you want too spicy
- Salt and pepper to taste
- 1cup deboned-cubed chicken meat
- 1 clove garlic finely chopped
- 1pc. Onion finely chopped
- ¼ cup wansoy – finely chopped including stem
- Fried cubed tofu – dredge in flour and japanese bread crumb then deep fry – set aside as topping
- Onion leeks – thinly slice for garnishing
INSTRUCTIONS:
- Saute garlic and onion, add the chicken meat and wansoy.
- Add the soup base ingredients and continue stirring. Simmer to medium heat fire till boils.
- Pour on top of cooked spaghetti noodles or thick rice noodles or any of your favorite noodles.
- Top with fried tofu and garnish with onion leeks. You can add shrimp, clams for additional toppings.
