This soup is perfect for a could snowy day like today. It's creamy with a kick of spice. Cilantro has become one of my favourite herbs to use on dishes so I highly recommend it as a garnish. It adds a freshness to the soup that you wouldn't normally achieve.
1 pound fresh thin or regular Chinese egg noodles
Peanut or corn oil for deep-frying
3 cloves garlic, finely chopped
2 cans coconut milk, unshaken
2 - 3 tablespoons red curry paste, or to taste
1 1/2 teaspoons curry powder
1/2 teaspoon ground turmeric
3/4 pound chopped chicken meat
4 cups chicken stock
3 tablespoons Thai fish sauce
1 teaspoon palm sugar or brown sugar
1/4 cup shredded green cabbage
Juice of 1 lemon
Peanut or corn oil for deep-frying
3 cloves garlic, finely chopped
2 cans coconut milk, unshaken
2 - 3 tablespoons red curry paste, or to taste
1 1/2 teaspoons curry powder
1/2 teaspoon ground turmeric
3/4 pound chopped chicken meat
4 cups chicken stock
3 tablespoons Thai fish sauce
1 teaspoon palm sugar or brown sugar
1/4 cup shredded green cabbage
Juice of 1 lemon
green onions
cilantro
Preheat oven to 400 degrees. Sprinkle salt and pepper on chicken. Rub a tablespoon of curry paste onto chicken. Cook for 20 - 25 minutes. Shred and set aside.
Cook noodles according to package instructions. Set aside.
Pour oil to a depth of 2 inches in a small saucepan and heat until ready for frying. Meanwhile, pat dry 1 cup of the cooked noodles with paper towels. When the oil is hot, add the noodles. tongs, stir gently to separate the strands and lightly fry, about 30 seconds. Lift out the noodles and place on paper towels to drain. Remove the pan from the heat. Set noodles aside.
Measure out 2 tablespoons of the oil used to fry the noodles and place in a large saucepan over medium heat. Add the garlic and sauté until browned, about 1 minute.
Pour oil to a depth of 2 inches in a small saucepan and heat until ready for frying. Meanwhile, pat dry 1 cup of the cooked noodles with paper towels. When the oil is hot, add the noodles. tongs, stir gently to separate the strands and lightly fry, about 30 seconds. Lift out the noodles and place on paper towels to drain. Remove the pan from the heat. Set noodles aside.
Measure out 2 tablespoons of the oil used to fry the noodles and place in a large saucepan over medium heat. Add the garlic and sauté until browned, about 1 minute.
Do not shake the cans of coconut milk before opening. There should be a thick layer of cream on top of each. Spoon off 1/2 cup of the thick cream from the top of each can and add it to the garlic.
Raise the heat to medium-high and cook, stirring frequently, until the cream boils gently. Add the red curry paste, curry powder and turmeric and stir until smooth. Reduce the heat to medium and simmer until the mixture is thick and the oil begins to separate around the edges and rises to the surface, about 5 minutes.
Add the chicken. Cook until the chicken becomes white, about 2 minutes. Raise the heat to high. Add the remaining coconut milk, the chicken stock, fish sauce, palm or brown sugar and cabbage and stir well. When the mixture begins to boil, adjust the heat to maintain a gentle boil and continue cooking for 8 minutes longer.
Add the lemon juice and noodle and serve with green onions and cilantro.
Add the chicken. Cook until the chicken becomes white, about 2 minutes. Raise the heat to high. Add the remaining coconut milk, the chicken stock, fish sauce, palm or brown sugar and cabbage and stir well. When the mixture begins to boil, adjust the heat to maintain a gentle boil and continue cooking for 8 minutes longer.
Add the lemon juice and noodle and serve with green onions and cilantro.
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