Name: ASIAN NOODLE SOUP
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: HERE’S WTF YOU NEED:; oil; 1 1-inch piece galangal, sliced; 6 shallots, diced and fried; 2 Thai red chillies, diced; 2 chicken breasts, sliced; 1 cup coconut milk; 2 2-inch lemongrass stalks, pounded until bruised (this will release all it's flavour); salt and crushed white pepper to taste; ½ tsp sugar; 4 eggs, soft boiled; 400 g rice vermicelli; 4 tsp Sambal red chilli paste; 1 cup bean curd, diced; ½ cup basil leaves; ½ cup bean sprouts

Send noods!

Yields4 Servings

Prep Time10 minsCook Time20 minsTotal Time30 mins

HERE’S WTF YOU NEED:

oil

1 1-inch piece galangal, sliced

6 shallots, diced and fried

2 Thai red chillies, diced

2 chicken breasts, sliced

1 cup coconut milk

2 2-inch lemongrass stalks, pounded until bruised (this will release all it's flavour)

salt and crushed white pepper to taste

½ tsp sugar

4 eggs, soft boiled

400 g rice vermicelli

4 tsp Sambal red chilli paste

1 cup bean curd, diced

½ cup basil leaves

½ cup bean sprouts

HERE’S WTF YOU DO:

In a deep dish, on low flame, pour in 3 tbsp of oil and slowly sauté the galangal, shallots and Thai red chillies for a few minutes. When fragrant, toss in the chicken breast slices and fry until browned. To this, add in coconut milk, lemongrass, salt, pepper and sugar and let it come to a simmer.

Soft boil your eggs for 7 minutes and set aside. Peel once cooled.

Meanwhile, drop in the rice vermicelli noodles in boiling water and cover, turn off the heat for a few minutes until noodles soften. Drain.

Go back to your coconut milk gravy and add in the Sambal red chilli paste and bean curd and simmer for 3 more minutes. Lastly throw in the basil leaves and take off eat.

Now bowl up. Noodles in a bowl, top with the coconut gravy, soft boiled egg and sprouts. Enjoy!

Ingredients