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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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