Notice: Function add_theme_support( 'html5' ) was called incorrectly. You need to pass an array of types. Please see Debugging in WordPress for more information. (This message was added in version 3.6.1.) in /var/www/wp-includes/functions.php on line 6031 Spicy Coconut Rice Noodles and Chicken Soup - CheapCooking.com: Recipes, Money-Saving Tips & Meal Planning Ideas
1"fresh ginger, peeled and sliced and lightly crushed
3scallions, trimmed and crushed lightly
1tsppeppercorns
1 tspfish sauce
Soup
1Tbsoil
1garlic clove, peeled and minced
1shallot, peeled and minced
1squirt of lemongrass from a tubeor 2 stalks lemongrass, trimmed and grated
2tspcurry powder
1TbsThai red/green curry paste
2Tbssugar
1Tbsfish sauce
2-3cupscoconut milk
2-3cupsAsian chicken stock
1/4cuplime juice
salt and pepper to taste
4ouncesrice noodles
3 boneless skinless chicken thighs, sliced thinly
parboiled snow peasboiled for 1 or 2 minutes
bean sprouts
chopped fresh cilantro
Instructions
Simmer the broth ingredients for half an hour or so, then strain and reserve the broth. (If you're starting with 3-4 pounds of raw chicken, beef or pork bones, simmer for at least an hour.)
Heat the oil in a soup pot and saute the garlic, shallot and lemongrass about 5 minutes, stirring frequently.
Add the curry paste and curry powder and stir, cooking another minute or so. Then add the sugar and fish sauce and cook another 2-3 minutes, stirring.
Add the coconut milk, broth and lime juice, salt and pepper. Stir and simmer, covered, about an hour.
Cook the rice noodles according to package directions.
Add the chicken to the soup. Cook for 5 minutes or so, until the chicken is cooked.
Into each bowl, place some noodles. snow peas and bean sprouts. Pour the chicken pieces and broth over the noddles, then top with fresh cilantro and serve.