Rice Noodles and Chicken Soup

Submitted by ida ku zaifah

"Submitted for RSC #9."

 

• Ready In: 45mins
• Ingredients: 19
• Serves: 4

ingredients

• 400 g dry rice noodles (see note below)
• 1 chicken, cut into small pieces (16)
• 3 tomatoes, cut into wedges
• 236.59 ml thick coconut milk
• 709.77 ml water
• 118.29 ml cooking oil
• salt
• 9.85 ml sugar

• Pounded ingredients

• 2 inch ginger
• 1 large white onion, chopped
• 4 fresh red chilies
• 2 stalk lemongrass
• 1 inch fresh turmeric or 4.92 ml turmeric powder
• 3 candlenuts or 29.58 ml ground almonds

• Garnished

• 473.18 ml fresh bean sprouts
• 118.29 ml sliced shallot, fried crisp and brown
• 3 limes, halved
• 2 stalk spring onions, chopped
• 1 red chilies, thinly slice and (optional) or 1 hot pepper, thinly slice and soaked in light soy sauce (optional)

directions

1. Soak rice noodles in boiling water until soft and drained.
2. Heat oil in saucepan, fry pounded ingredients untilfragrant.
3. Add chicken and stir-fry for 2 minuntes. Add waterand cook until chicken is done.
4. Add coconut milk, tomatoes and seasoning.
5. ingredients. Bring to boil and simmer for 5 minutes.
6. Remove from heat.
7. Place rice noodles in individual serving bowl.
8. Spoon soup over noodles and garnish with bean sprout,fry shallot, spring onions and limes. Serve hot.

Reviews

[happygurl06]

This soup was very tasy, next time I will use boneless, skinless chicken and the presentation will be better. The pounded ingredients filled my house with such a wonderful smell! I did use ground almonds over the candlenuts though.