Noom Pachok

I got this recipe from a grandmother in Phnom Penh. It's normally eaten for breakfast in Cambodia, but westerners would probably consider it lunch or dinner food. If you can't find the powdered rice root, don't worry, it's not that importaint. For the toasted rice powder, toast the rice in a dry pan until brown and grind to a powder.

• Ready In: 50 mins
• Serves: 5

Ingredients

• 1  lb chicken
• 5  cups water
• 1  white potato
• 1  yellow onion
• 2 -3  stalks lemongrass (bottoms only, minced)
• 1  bunch green onion, bottoms chopped
•  cabbage (optional)
•  salt or  pepper
• 1  teaspoon shrimp paste
• 1  teaspoon  toasted rice powder
• 1  tablespoon  powdered rice root (probably not available)
• 1  tablespoon fish sauce
• 1 -2  teaspoon curry powder (or to taste see recipe below)
• 1  teaspoon  chopped mint leaf (optional)
•  cooking oil
• 1 (16 ounce) package angel hair pasta (the ones I had were very thin)
•  bean sprouts (optional)

• Curry

• 3  tablespoons  coriander seeds
• 2  teaspoons cumin seeds
• 1  teaspoon yellow mustard seeds
• 1  teaspoon fennel seed
• 2  teaspoons peppercorns
• 6  cloves
• 2  tablespoons turmeric
• 2  teaspoons  red peppers

Directions

1. Grind and mix all curry ingredients.
2. Boil the chicken in 5 cups of water in a large pot until partially cooked and reserve stock.
3. Cook noodles according to instructions and set aside.
4. Dry and chop chicken, then add to a frying pan with oil, toasted rice powder and salt and fry until browned. Return to the pot and add all other ingredients including the cooked noodles. Bring to a boil for just a moment and simmer until the soup is thick.