KHAO SOY
Khao Soy is a signature of Northern Thailand, Chiang Mai but makes little appearances in Bangkok. This mouthwatering dish kicks off with a strong base of red and yellow curry powder, followed by simmering coconut milk and chicken broth to develop its flavor.

INGREDIENTS
200ml Cock Can Coconut Milk
1-2 tbsp Cock Red Curry Paste
5 yellow rice noodles (1 for frying)
1-2 chicken drumsticks
½ tbsp salt
1½ tbsp soy sauce
1/2 tsp dark soy sauce
1 tsp granulated sugar
vegetable oil
Side dishes (chopped pickled lettuce, sliced lemon,
stir-fried chili powder, sliced shallots)
HOW TO COOK
1. Blanch the yellow rice noodles with boiling water for about 1 minute, then blanch them in cold water.
2. Heat a pan with vegetable oil, then put the rice noodles for crispy fried to a golden brown color, to make crispy lines for garnishing.
3. Put Cock Can Coconut Milk in the pot and bring it to a boil.
4. Then, add Cock Red Curry Paste and stir together until fragrant.
5. Add the chicken drumsticks with a little water. Season with all the seasonings and simmer until the chicken is tender.
6. Pour the mixture into the cup prepared for the blanched noodles, then topped with fried noodles to serve.
SOUR MUSTARD FROZEN LEMON GRASS <br>(CRUSH) QUAIL EGGS IN WATER CHILLI PASTE WITH SWEET BASIL LEAVES (HORAPA) FROZEN STICKY RICE DESSERT WITH TARO (PEELED)(WHITE) FROZEN CHINESE CAKE <br>(GEEJANG)