Forrest Hotel and Apartments
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CURRIED COCONUT AND CHICKEN SOUP
Ingredients:
- 125gm Dry Egg Noodles
- 4 Tbsp Vegetable Oil
- 2 Tbsp Yellow Curry Paste (can use Green Curry Paste)
- 1 Cup Coconut Milk
- 2 Tbsp Coconut Cream (can be taken from the top of the Coconut Milk)
- 1 ½ Cup Chicken Stock
- 2 Tbsp Palm Sugar
- 2 Chicken Thigh (cubed)
- 2 Tbsp Fish Sauce
- Coriander to garnish
- Bird Eye Chilli to garnish
- Oil for Frying
Crisp Noodle Garnish (optional)
Method:
- Soak ¼ of the noodles in hot water until they begin to soften, then drain.
- Heat oil in a wok and cook the softened noodles until crisp, then put to the side.
Curried Coconut and Chicken Soup
Method:
- Heat oil in the wok and add the curry paste and coconut cream, stir until fragrant.
- Add the remaining coconut milk, chicken stock, and palm sugar, stir until combined.
- Add the cubed chicken thigh and bring the curry soup to a boil. Once boiled, simmer for 30 minutes.
- In a pot, boil the remaining noodles in water according to the instructions on the packet, then place the noodles into serving bowls.
- Once the chicken is tender, stir in the fish sauce. (Add more palm sugar for extra sweetness or more fish sauce for extra saltiness)
- Once combined, pour the chicken soup into the serving bowls.
- Top each bowl with the crisp noodles and garnish with coriander and sliced chilli.
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