Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Soups >> Coconut Curry

Print this Recipe    Coconut Curry

Malaysian Coconut Curry Soup with Rice Noodles

10 oz. dried flat rice noodles (preferably "banh pho")
1 chicken breast, skinned and boned
1 stalk fresh lemon grass
1 one-inch cube fresh galangal (or 8 slices dried)
1 one-inch cube fresh ginger
1 onion
4 cloves garlic
1 red bell pepper
1 tbsp paprika
1/4 tsp cayenne - more to taste
1/2 tsp ground tumeric
8 tbsp oil
5 cups chicken stock, preferably homemade
1 1/4 cup coconut milk
salt and pepper
1 cup bean sprouts
1 1/2 tsp shrimp or anchovy paste (or, fish sauce to taste)

4 tbsp fried shallots
1 celery stalk, diced
lime wedges

Peel and slice shallots thin. Heat some oil in a skillet or wok.
When just smoking, dump in the shallots. Stirfry until dark gold
to reddish brown. Drain on paper towels and set aside.

Soak dried rice noodles for 2 hours or more. Slice lemon grass
very thinly with a very sharp knife. Peel and chop galangal,
garlic, ginger and onion. Chop red bell pepper. Place in a blender
or food mill the galangal, onion, garlic, ginger, lemon grass, red
pepper, shrimp or anchovy paste, tumeric and cayenne. Add water
as needed to get a smooth paste. For the fried shallots - peel
and slice shallots thin. Heat some oil in a skillet or wok. When
just smoking, dump in the shallots. Stirfry until dark gold to
reddish brown. Drain on paper towels and set aside.

Soak dried rice noodles for 2 hours or more. Slice lemon grass
very thinly with a very sharp knife. Peel and chop galangal,
garlic, ginger and onion. Chop red bell pepper. Place in a blender
or food mill the galangal, onion, garlic, ginger, lemon grass, red
pepper, shrimp or anchovy paste, tumeric and cayenne. Add water
as needed to get a smooth paste.

Put the oil in a heavy skillet or wok and heat it up. When just
smoking, add the paste from the blender and stirfry 15 minutes.
Careful, it will do some splattering at first. Add the chicken
stock; stir and bring to boil; reduce heat and simmer 15 minutes.
Add the coconut milk. Salt and pepper to taste. Set aside.

Put chicken breast in a skillet, with water to cover. Add a pinch
of salt, and bring to boil. Reduce heat and simmer 5 minutes,
turning meat occasionally. Lift breast out and shred. Set aside.

Boil noodles - well soaked rice noodles may only take 1 minute or
so to be done, so watch them closely. Reheat soup. Divide noodles
among bowls for each person. Ladle hot soup over noodles. Top
with shredded chicken, sprouts, diced celery and shallot flakes.
Serve with lime wedges and your favorite Oriental hot sauce.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.