📝 Ingredients

Thai curry paste (I used this)
Coconut milk: 800 ml
Chicken stock: 1 L
- Can totally use cubes/store bought or even water if you have nothing else on hand.
Fish sauce: 30 ml
Brown sugar: 30 g
Sambal Olek: 40 g
- ^ Or something else that's spicy. Can halve this to 20 g if you don't like things really spicy.

Chicken thighs: 500 g
- I used bone-in as I believe they add more flavor.
Egg noodles: 120 g (per portion)
- + 60 g if you want to add fried noodles on top.

⚒️ How

Set your pot on medium high and then add some neutral (Canola) oil.
Once the oil is hot, add your paste and cook it for 60-90 seconds. You'll know it's done when you can smell tasty things.
Add the coconut milk followed by the stock and bring to a simmer.
Once simmering, reduce the heat and drop in your chicken thighs and let them cook for ~30 minutes.
Pull the thighs out and shred the meat. Once shredded, add it back to the pot.
Taste, add the fish sauce, brown sugar and the Sambal. Adjust according to your taste buds + add salt if required.
Once you're happy with the soup, bring a pot of water to the boil and cook your egg noodles.
- I used fresh egg noodles and only cooked them for 2 minutes as they don't take too long.
- Important thing to note here is that they'll cook a minute more in the hot soup you'll pour over them soon so try not to overcook them here.
Once your noodles are ready, transfer them to your serving bowl + pour the soup on top.
Add scallions, coriander and lime wedges + any toppings your heart desires.
- I've seen peanuts, chili crisp, half-boiled eggs and they all work great.
Enjoy? 💚