Recipe
520 g chicken stock (use vegetable for vegan)
1 onion, or 1 bunch scallions, thinly sliced
1 piece of peeled fresh ginger, minced
1 stalk lemongrass, upper and outer leaves trimmed off, peeled and halved the long way
2 small hot peppers, sliced thinly
1 tin coconut milk
1 Tbsp chili paste
1 Tbsp red curry paste
2-3 Tbsp fish sauce
2 chicken thighs (use tofu for vegan)
handful of fresh coriander (chopped)
juice of 1 lime
salt to taste
red chilli for garnish, optional
Method
Put the chicken stock in a soup pot, along with the onion, ginger, stalk of lemongrass and sliced hot peppers.
Simmer over medium low heat for about 15 minutes.
Shred some Carrot, Peppers & Kale & Steam your Beansprouts for 5 minutes
Add the coconut milk, pastes, fish sauce, and chicken.
Let it simmer for another 5 minutes
Boil a pan of water and add egg noodles to cook for 10 minutes
Add the lime juice and salt to taste. Remove the lemongrass
Place the noodles in a bowl & Ladell the Broth over and garnish with Chillies, Beansprouts & Shredded Veg & serve with prawn crackers
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