ASIAN NOODLE SOUP

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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:
1

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.

2

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

3

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

4

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.

5

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

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

Directions

HERE’S WTF YOU DO:
1

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.

2

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

3

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

4

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.

5

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

ASIAN NOODLE SOUP

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