Chicken noodles in rich, spiced coconut soup. Top it with hard boiled eggs, fried shallots, and a squeeze of lime juice to make a delicious soup to go with jasmine rice.
- Prep Time: 30 min
- Cook Time: 30 min
- Serves: 3
Ingredients:
Ingredients for the broth:
- 1 small skinless chicken breast, thinly sliced
- 2 stalk of lemon grass, cut the white portion into 3-in strips
- 2 cups coconut milk
- 2 cups chicken broth
- 1 cup water
- 1 tbsp lime juice
- 2 cups of sliced cabbages
- 2 cups of bean sprouts
- 4 oz glass noodles
Spice Paste:
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 4 shallots, peeled and chopped
- 2 tsp minced garlic
- 1 tbsp turmeric powder
- 1 thumb-size piece of galangal (blue ginger), peeled and sliced
- 1 thumb-size ginger (peeled and sliced)
- 1 tsp water
- 2 tbsp coconut oil
Garnish:
- 2 limes, cut into wedges
- 2 hard-boiled eggs, cut into half
- 1 stalk of spring onion, chopped, keep 3-inches of the green ends, shred thinly and soak in cold water
- Fried shallots
Directions:
- Blend the spice paste in a food processor.
- Heat coconut oil in a pot over medium heat, add in the spice paste. Fry until spice paste is fragrant and turned light brown and separate from oil.
- Add chicken breast and fry for another min until almost cooked.
- Add in chicken broth, coconut milk, lemon grass strips, and water; heat to a boil. Cover and lower the heat and simmer for 30 minutes. Add salt to taste.
- Meanwhile,in a separate pot, cook noodles according to package instructions, and blanch beansprouts and cabbage. Divide the three ingredients in large soup bowls. Add hard-boiled eggs, chopped spring onions.
- Turn off the heat on the soup, stir in the tbsp of lime juice. Ladle the hot chicken broth into the bowls. Top with shredded green onions, fried shallots.
- Serve hot with lime wedges and jasmine rice.
No Comments