In a saucepan over high heat, gently saute Chef's Choice Cocoonut Milk, stirring continuously until the natural oil separates. (This yields best results with premium coconut milk that contains no stabilizers, emulsifiers, or thickeners such as Chef's Choice Coconut Milk.)

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     Incorporate Chef's Choice Khao Soi paste, stirring until the mixture is aromatic and fully mixed.

 

     Add water or stock, blend thoroughly, and bring to a boil. Remove from heat.

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     Pour the curry over blanched noodles or serve as desired.