Kapoon

Ingredients

Package of boneless, skinless chicken thighs

3 stalks lemongrass

1 package vermicelli noodles

1 1/2 cans Coconut Cream

1/2 small can Red Curry Paste

1 tbsp of small can Thai Noodle sauce

Fish sauce

Sugar

Quail eggs

Cilantro

Bean sprouts

Baby Bok Choy

Salt

Lime

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Directions

Cook noodles, drain, let dry
Boil a large pot of water
Add chicken and lemongrass stalks
Boil till chicken is cooked through
Remove lemongrass
Set aside chicken broth
Shred chicken
In the pot, add 2 tbsp vegetable oil, minced garlic, curry paste, and Thai noodle sauce and simmer for a minute
Add coconut cream and bring to a light boil
Add shredded chicken and simmer for 5 minutes
Add 10 ladies of chicken broth
Add fish sauce, salt, and sugar to taste
Simmer for 5-10 minutes
Plate: vermicelli noodles, chicken curry soup, cilantro, bean sprouts, lime