Khanom jeen nam njiaw ขนมจีนน้ำเงี้ยว

Boil the water in a medium size saucepan over medium heat, add chicken and simmer until they cooked.

Heat the oil in a wok or pan over medium heat, add the curry paste and stir- fry until aromatic and curry paste release the natural oil.

Add the stir-fried curry to the soup saucepan and let it comes a boil. If you use chicken breast, once chicken cooked, take them out and shredded them with fork and put it back in.

Add the chicken blood, fish balls and tomatoes, simmer for 5 minutes. Add green beans. Remove from the heat.

Pour the mixed curry on the vermicelli rice noodles. Serve along with wedges of lime and top with roasted dry chilli and coriander.