Chinese-Style Curry Noodle Soup
Ingredients
- Handful of dried chilies
- 2 large onions
- 3 cloves garlic
- 2 shallots
- 2 stalks lemongrass
- 2 small packets of meat curry powder
- 1 small bowl of ground chili
- 1/2 chicken, cut into small pieces
- 1 large bowl of coconut milk
- Dried tofu
- Fish cake or fish balls
- 1 piece of tamarind slice
Garnishes
- Eggs
- Bean sprouts
- Choy sum
- Lime
- Long beans
Preparation
Boil the dried chilies until soft, then blend with one large onion until smooth and fry in oil until the oil separates, seasoning with salt and a little sugar to make the sambal.
Heat oil in a pot and fry the bruised lemongrass briefly.
Add the blended ingredients (the remaining onion, garlic, and shallots) and cook until fragrant and the oil separates.
Mix the curry powder with the ground chili and add to the pot, cooking until the oil separates.
Add the chicken and stir until it is half-cooked.
Pour in the coconut milk and tamarind slice, then bring to a boil.
Season the broth with salt and sugar, then add the dried tofu, fish cake, and fish balls, and boil until the flavors are absorbed and the tofu is softened.
Boil the noodles until al dente.
Blanch the bean sprouts, choy sum, and long beans until slightly softened.
Boil the eggs until hard-boiled.
To serve, place the cooked noodles in bowls, ladle the curry broth over them, add the garnishes, sambal, and a squeeze of lime.
Tips
Adjust the amount of coconut milk to achieve the desired thickness of the broth.
