Rice Noodles and Chicken Soup
- Ready In:
- 45mins
- Ingredients:
- 19
- Serves:
-
4-6
ingredients
- 400 g dry rice noodles (see note below)
- 1 chicken, cut into small pieces (16)
- 3 tomatoes, cut into wedges
- 1 cup thick coconut milk
- 3 cups water
- 1⁄2 cup cooking oil
- salt
- 2 teaspoons sugar
-
Pounded ingredients
- 2 inches ginger
- 1 large white onion, chopped
- 4 fresh red chilies
- 2 stalks lemongrass
- 1 inch fresh turmeric or 1 teaspoon turmeric powder
- 3 candlenuts or 2 tablespoons ground almonds
-
Garnished
- 2 cups fresh bean sprouts
- 1⁄2 cup sliced shallot, fried crisp and brown
- 3 limes, halved
- 2 stalks spring onions, chopped
- 1 red chilies, thinly slice and (optional) or 1 hot pepper, thinly slice and soaked in light soy sauce (optional)
directions
- Soak rice noodles in boiling water until soft and drained.
- Heat oil in saucepan, fry pounded ingredients untilfragrant.
- Add chicken and stir-fry for 2 minuntes. Add waterand cook until chicken is done.
- Add coconut milk, tomatoes and seasoning.
- ingredients. Bring to boil and simmer for 5 minutes.
- Remove from heat.
- Place rice noodles in individual serving bowl.
- Spoon soup over noodles and garnish with bean sprout,fry shallot, spring onions and limes. Serve hot.
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RECIPE SUBMITTED BY
ida ku zaifah
Malaysia
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif">
I live in KL, a full time housewife with five grown up childrens, aged between 8 to 19. I like cooking, travelling and home decorating.