Four to Six
By Judy Bastyra and Becky Johnson
Nowadays a signature dish of the city of chiang mai, this delicious noodle soup originated in Burma, now called Myanmar, which lies only a little to the North. It is also the Thai equivalent of the famous Malaysian “laksa”.
Pour about one-third of the coconut milk into a large, heavy pan or wok. Bring to the boil over a medium heat, stirring frequently with a wooden spoon until the milk separates.
Add the curry paste and ground turmeric, stir to mix completely and cook until the mixture is fragrant.
Add the chunks of chicken and toss over the heat for ab