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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
Directions
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!