Thai Curry Noodle Recipe

Ingredients :

150 g Hokkien Noodles

200 g Shrimp, shelled and devein

50 g Beansprouts, removed tail

1/2 slice Fish cake, thinly sliced

5 pieces Tau pok, cut into slices

1/2 Chicken

2 liters Water

2-3 tbls Cooking oil

Ground Spice Ingredients

2 cloves Garlic

5 Shallots

2.5 tbls Chili paste

1 tbls Turmeric power

1/4 tps Meat curry powder

2 cm Galangal

2 cm Ginger

2 stalks Lemon grass

500 ml Coconut Milk

Seasoning

1 tbls Light soy sauce

1 tbls Nampla (fish sauce)

1 tps Sugar or to taste

1 tps Chicken stock granules

• Bring water to boil and cook the chicken for 10-20 minutes. Remove 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 an extra 30 minutes.

• Heat oil in another saucepot and fry the ground spice ingredients until fragrant for 1-2 minutes. Strain chicken stock into the friend ground spice and add in coconut milk.

• Bring to a low simmering boil then add tau pok and seasoning  to taste.

• Scald noodles, bean sprouts and prawn 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.