Rice Noodles and Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Submitted for RSC #9. Ingredients:
400 g dry rice noodles (see note below) |
1 chicken, cut into small pieces |
3 tomatoes, cut into wedges |
1 cup thick coconut milk |
3 cups water |
1/2 cup cooking oil |
salt |
2 teaspoons sugar |
2 inches ginger |
1 large white onion, chopped |
4 fresh red chilies |
2 stalks lemongrass |
1 inch fresh turmeric or 1 teaspoon turmeric powder |
3 candlenuts or 2 tablespoons ground almonds |
2 cups fresh bean sprouts |
1/2 cup sliced shallot, fried crisp and brown |
3 limes, halved |
2 stalks spring onions, chopped |
1 red chilies, thinly slice and (optional) or 1 hot pepper, thinly slice and soaked in light soy sauce (optional) |
Directions:
1. Soak rice noodles in boiling water until soft and drained.
2. Heat oil in saucepan, fry pounded ingredients untilfragrant.
3. Add chicken and stir-fry for 2 minuntes. Add waterand cook until chicken is done.
4. Add coconut milk, tomatoes and seasoning.
5. ingredients. Bring to boil and simmer for 5 minutes.
6. Remove from heat.
7. Place rice noodles in individual serving bowl.
8. Spoon soup over noodles and garnish with bean sprout,fry shallot, spring onions and limes. Serve hot.
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