Soup Chiang Mai Noodle Soup

1. Heat the oil in a wok; add the chicken strips and sauté for five minutes. Add the red curry paste and turmeric powder and sauté for another two minutes.

2. Add the chicken stock, fish sauce, ground peppercorns and salt and simmer for ten minutes, or until the chicken is cooked. Stir in the coconut milk. Add the blanched noodles and remove from heat. Stir in the lemon juice and serve hot.

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Ingredient	Quantity	Energy	Carbohydrates	Lipin
Coconut milk	0 cup	0	0	0
Salt	0	0	0	0
Oil	0 tablespoon	0	0	0
Turmeric powder	0 teaspoon	0	0	0
Lemon juice	0 tablespoon	0	0	0
Chicken	0	0	0	0
Red curry paste	0 tablespoon	0	0	0
black peppercorn	0	0	0	0
chicken stock	0 cups	0	0	0
egg noodle	0	0	0	0
fish sauce	0 tablespoon	0	0	0