Thai Curry Noodle Recipe

Thai Curry Noodle Recipe

Ingredients :

150 g Hokkien Noodles (yellow noodles)

200 g Shrimp, shelled and devein

1/2 slice Fish cake, thinly sliced

6 pieces Tau pok, cut into slices

1/2 Chicken

50 g Beansprouts, removed tail

2 liters Water

3 tablespoons Cooking oil

 

Ground Spice Ingredients

3 cloves Garlic

6 Shallots

3 tablespoons Chili paste

1 tablespoon Turmeric power

1/4 teaspoon Meat curry powder

2 cm Galangal

2 cm Ginger

2 stalks Lemon grass (white part only)

500 ml Coconut Milk

 

Seasoning

1 tablespoon Light soy sauce

1 tablespoon fish sauce

Sugar or to taste

1 teaspoon Chicken stock granules

 

Method :

Fill a pot with water and bring to the boil, cook the chicken for 15 minutes. Remove the chicken from the pot and slice off the breast. Return the remainder of the chicken to the stock in the pot and continue to simmer for another 30 minutes. Heat a saucepot with oil and fry the ground spice ingredients for 2 minutes or until fragrant. Strain the chicken stock into the fried ground spices and add in the coconut milk. Bring to a low simmering boil then add tau pok and seasoning  to taste. Scald noodles, bean sprouts and shrimp separately, Remove and se aside. To serve, arrange noodles in individual serving bowls. Add bean sprouts, shredded chicken, shrimps and fish cake on top. Pour in some spicy soup and add pieces of tau pok. Top with garnishing then serve lovely, spicy noodle soup immediately.

 

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