Ingredients
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3 dried long red chilies, deseeded, soaked and drained
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4 red shallots, unpeeled
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3 garlic cloves, unpeeled
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1 tablespoon fresh turmeric, peeled and chopped
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2 tablespoons fresh ginger, peeled and chopped
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2 sprigs fresh coriander, roots scraped and chopped
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1 teaspoon coriander seed, roasted and ground
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1 pinch salt
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4 tablespoons coconut cream
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1 chicken leg, quartered (100 grams or 3 ounces)
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1 tablespoon palm sugar
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2 tablespoons light soy sauce
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1 teaspoon dark soy sauce
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75 g fresh egg noodles (recipe says 1 handful)
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2 cups stock (or water)
Instructions
- Pre-heat oven to 200°C.
- To make the paste:
- Roast the chillies, shallots, garlic, turmeric and ginger until softened. Remove from oven. When cool enough to handle, peel the shallots and garlic. Then pound the roasted ingredients together (using a mortar and pestle) until smooth.
- To make the soup:
- Simmer the coconut cream until it is thick and beginning to separate. Then add the paste and fry until fragrant, about 5 minutes.
- Add the chicken, reduce the heat and simmer for several minutes.
- Add the palm sugar, the two soy sauces and finally the stock. Stir well and then keep simmering until the chicken is cooked, about 20 minutes.
- While soup is simmering, fry one-quarter of the egg noodles in hot oil, drain.
- Check the seasoning: the soup should taste salty and slightly sweet from the coconut cream.
- Blanch three-quarters of the egg noodles in boiling water, drain.
- Put blanched noodles in a bowl, pour over the soup and add garnishes.
- Can also serve with sliced red shallots. wedges of lime, pickled mustard greens and Recipe #269411.