Serves 4
Ingredients:
- 1-1.5 lbs. chicken drumsticks, boneless, skinless chicken thighs or breasts
- 1 tbsp. vegetable oil
- 1 can of coconut milk
- 2 tbsp. curry powder (comes with SUYL meal kit)
- 2 tbsp. of palm sugar (comes with SUYL meal kit)
- 3-4 tbsp. fish sauce (or 1.5 to 2 tsp of salt)
- 2 cups of low sodium chicken stock or water
- 6 oz extra firm tofu cut into matchsticks 1 inch long and ¼ inch wide and thick
- 8 oz mung bean sprouts (about 4 cups)
- 8 oz dried rice noodles
- ¼ cup of dried shallots and crushed roasted peanuts
- 2-4 soft boiled eggs (optional)
- Cilantro for garnish
Table seasonings:
-
2-3 limes, cut into wedges, fish sauce, granulated sugar and red chili powder
Directions: Curry Soup
1. In a 4.5 quart pot, combine the vegetable oil, coconut cream (about ½ cup from the top of a can of coconut milk) and curry powder then stir over medium-high heat until fragrant. (about 2 minutes)
2. Add the chicken and stir until the chicken is coated with the curry. Add palm sugar, fish sauce, the remaining coconut milk and chicken stock or water, stir well. Bring to a very gentle boil.
3. After the chicken is cooked through (the amount of time depends on the quantity and size of the chicken) add tofu then turn down the heat to the lowest setting: keep the curry warm.
Directions: Noodles Preparation
1. Have ready 4 large individual serving bowls. Half fill another pot or stockpot with water and bring to a boil. Add the bean sprouts, stir and immediately retrieve the bean sprouts out of the water with a wire-mesh skimmer, shaking off the excess water. Divide the bean sprouts evenly among the bowls.
2. While the water is still boiling, add the dried rice noodles, stir to submerge and cook until they have softened through (about 10-12 minutes) . Taste a strand to make sure they are ready.
3. Drain the cooked noodles through a large colander placed in the sink and rinse off all starchy liquid that clings to them with running tap water. Shake off the water then divide the noodles evenly among the bowls.
4. Immediately ladle the curry over the noodles, dividing it evenly. Sprinkle each serving with an equal amount of dried shallots, cilantro and peanuts. Top each serving with an egg half or more.
5. Serve immediately with the limes, fish sauce, sugar and red chili powder as desired.