Rice Noodles and Chicken Soup
- 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
- 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.
Questions & Replies
Got a question?
Share it with the community!
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.