We took this soup over to our friends, Anthony and Lyn’s house for supper, Saturday night and I forgot my camera. Anthony also made a great vegetable stir fry and some shrimp. We drank a Chenin Blanc from South Africa and it held up well against all the strong and complicated flavors of the soup.
It was so pretty with all the garnishes and the great yellow curry color underneath–just like all the photos on slowtrav.com on the food forum.
I found all the ingredients at the Asian food store, including the lime leaves. In my case I thought they were too dominant. Maybe these were stronger or bigger but I would have liked fewer. I over cooked the rice noodles a little so they were a tad mushy. Like Jerry, I had my “mise” all together so it was very easy to cook.
And like Palma, I appreciated the eastward turn in my cooking.
Friends and husband loved it!
Thanks Marta!
Here’s the recipe:
Coconut Curry Chicken Noodle Soup (Curry Mee)
Time: 45 minutes
2 tablespoons vegetable oil
1 small onion, minced
1 tablespoon minced ginger
1 tablespoon minced lemon grass or pale green cilantro roots
2 cloves garlic, minced
1 teaspoon dark red chili paste, such as sambal, more for serving
3/4 pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces
3 tablespoons curry powder, preferably Malaysian, Thai or Vietnamese
1/2 teaspoon paprika
1 can (14 ounces) unsweetened coconut milk
1/2 cup half-and-half
4 cups chicken stock
1/4 teaspoon ground turmeric
2 tablespoons fish sauce
1 tablespoon sugar, more to taste
About 12 kaffir lime leaves or curry leaves, fresh or frozen (optional)
8 ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun
Salt to taste
1 cup bean sprouts
3 tablespoons chopped cilantro
2 scallions, cut into thin rings
2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
Quartered limes for serving.
1. Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.
2. Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.
3. Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.
Yield: 4 main-course servings.


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Slow Soupers–Maylasian Curry Coconut soup — 1 Comment