Thai is one of the most popular cuisines and I can totally see why. Most Thai dishes are rather light but incredibly aromatic and have a (very) spicy edge. Unfortunately, I never had any Thai food in Thailand. I’ve only been to Thailand once on a layover and spent one night in Bangkok. Unfortunately, the world was not my oyster that night (damn you, Murray Head!) and I ended up at KFC.
I did however, try a lot of Thai recipes afterwards and adjusted the dishes to my preferences. This Thai chicken noodle soup is one of my favourite recipes, especially on a cold night. It tastes spicy and aromatic and feels creamy and nurturing.
Thai Red Curry Paste
I made this Thai chicken noodle soup with this Thai red curry paste. Depending on which brand you use, this red curry paste can be incredibly hot. I remember the fist time I used it and I used way (!) too much. The dish wasn’t just too spicy, it was inedible (at least that’s how my European taste buds judged the situation). Because of this dramatic culinary experience I strongly recommend adding the red curry paste little by little while tasting continuously. Ideally, you’ll want to hit the right amount of heat for yourself and only you can judge what that is :)