Rice Noodles and Chicken Soup

Submitted for RSC #9.

• Ready In: 45 mins
• 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

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.