Ingredients:

Curry:

• 1 can of coconut milk
• 1 pack of Lobo’s Kao-Soi paste
• 1 tbsp of (Thai) soy sauce
• 1 piece chicken thigh (boneless)
• Lemongrass
• ½ tsp sugar

Noodles:

• ½ pack of egg noodles (preferably thick yellow noodles, i.e. Cantonese yellow noodles)
• 1 tbsp of finely chopped garlic
• ½ tsp dark soy sauce (sweet kind)

Garnish:

• 1 bulb of red onion
• ½ pack of sour mustard (chopped)
• Vegetables of your choice
• Lime wedge
• Cilantro and/or spring onions

Instruction:

Curry:

1. Heat ½ can of coconut milk on high heat. When coconut milk is boiled, add meat, Kao-Soi curry paste and lemongrass (chopped into 6-8 pieces/bulb). Lower heat to medium-high and stir fry until the meat is cooked.
2. Add the rest of coconut milk. Use the can to measure water. Add in a can of water, 1 tbsp of Thai soy sauce, and ½ tsp of sugar. Bring it to boil then turn down heat to low. Close the lid.

 Noodles:

1. Bring water to boil, add noodles when ready.
2. Run cold water through noodles to prevent noodles from sticking together (can also add oil in this procedure).
3. Heat oil in pan. Fry some noodles. Set aside.

Garlic Oil:

1. Heat oil in small pan. When oil is medium hot, add in chopped garlic. Turn down heat to low.

Garnish:

1. Wash sour mustard and finely chop it.
2.  Finely slice peeled red onions laterally.
3. Chop some cilantro (leaves only) and green onions.
4. Chop some vegetables. If you prefer cooked vegetables, boiling is not a bad choice.

Putting things together:

1. Mix the garlic-oil, ½ tsp sweet (dark) soy sauce with noodles. Add in curry sauce. Add sour mustard, red onions, vegetables, fried noodles, and/or chopped cilantro/spring onions. If you like curry a bit sour (a bit sour makes the overall taste more emphasized), you can squeeze in some lime juice as well.