Description
A Laotian noodle soup with broth that consists of spice, a little bit of sweetness, and savory buttery thickness from coconut milk. The combinations used in this dish are unbelievably good.
Ingredients
Units
Scale
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Ingredients for soup:
- 22 cups of water
- 3 pounds of chicken (I suggest using chicken with bones)
- 1 large onion
- 1 large galangal (substitute with ginger root or ginger)
- 8 kaffir lime leaves (substitute with 1 lime peel)
- 4 stalks of lemon grass, bruised at the end (only use the tender part of the lemon grass)
- 5 tbsp chicken granulate
- 5 tbsp sugar
- 2 tbsp fish sauce
- 1 tsp salt
- 1 tsp MSG (optional) (What is this?)
Ingredients for curry:
- 1 4oz canned red curry paste (What is this?)
- 2 tbsp jarred red curry paste (What is this?)
- 1 13.5 oz can coconut milk (What is this?)
- 1 19 oz can coconut cream (What is this?)
- 1 20 oz can sliced bamboo shoots (What is this?)
- 1 12 oz can bamboo shoots in chili oil (What is this?)
- 1/4 cup chopped lemon grass
- 2 large chopped shallots
- 9 garlic cloves
- 1 tsp MSG
- 1 tbsp chicken granulate
- 2 tbsp oyster sauce
- 2 tbsp sugar
- 2 tbsp shrimp paste (What is this?)
- 2 tbsp cooking oil
- 2 10oz packs of vermicelli noodles (What is this?)
- 1 8oz can of quail egg (What is this?)
Instructions
- Cook noodles with a tbsp of cooking oil until al dente. Drain noodles and place it back in a pot and add cold water until it is cool enough to touch. Grab a handful of noodles and wrap it around your hand squeezing out any excess water. REPEAT steps until there is no more noodles. You want to place it in layers to prevent noodles from sticking.
- Boil chicken in a pot for 15 minutes to let the scum rise to the top. Pour out the water and rinse off the chicken. In a large pot, add 22 cups of water, clean chicken, 1 large onion, galangal (sub with ginger), kaffir lime leaves (sub with lime peel), and lemon grass(not in photo). Bring pot to a boil then reduce it to medium-low heat until chicken is done.
- When the chicken is done, smash chicken with a mortar and pestle to shred. Or if you don’t have one, just shred it with 2 forks. Set chicken on the side. If you have any bones, place bones back in the soup pot. This will add more flavor to the broth.
- In a separate pot, heat 2 tbsp oil on medium – high heat. Add chopped garlic, lemon grass, and shallots. Stir fry until fragrant. This will take 1-2 minutes. Be careful not to burn it.
- Add in coconut MILK, red curry paste and shrimp paste. Let it come to a simmer. You want the oil to separate from the coconut milk.
- After the oil separated from the coconut milk, add bamboo shoots, chicken pieces, and additional seasoning. (Chicken granulate, MSG, oyster sauce, and sugar. Stir fry together to coat everything evenly.
- On high heat, pour in the coconut CREAM and let the curry sauce come to a boil. Reduce the heat back down to let it come to a simmer. Simmer for 30 minutes.
- Carefully add in curry sauce to the chicken broth pot. Gently stir the pot and season broth. (5 tbsp chicken granulate, 5 tbsp sugar, 2 tbsp fish sauce, 1 tsp MSG, and 1 tsp salt.) On medium heat, let it simmer for an additional 30 minutes. Taste broth and adjust to your likings. Discard any bones
- Assemble the dish by placing noodles in a bowl, pour hot broth over the noodles, and add desired toppings. Serve immediately and enjoy!
Notes
- I am currently limited to a lot of the ingredients I normally would use. So I did put in what would normally be used and substitutions in this dish. I also provided links for some hard to find items.
- Prep Time: 15 min
- Cook Time: 2 hrs
- Category: Noodles
- Method: stove top
- Cuisine: Asian
Keywords: soup, noodles, lunch, dinner