Recipe Ingredient
- 150g fresh yellow noodles (mee)
- 200g prawns, shelled
- 50g beansprouts, tailed
- 1/2 slice fish cake, thinly sliced
- 5 pieces tau pok, cut into slices
- 1/2 a chicken
- 2 litres water
- 2-3 tbsp oil
- Ground spice ingredients (A):
- 2 cloves garlic
- 5 shallots
- 2½ tbsp chilli paste
- 1 tbsp meat curry powder
- 1/4 tsp turmeric powder
- 2cm piece galangal
- 2cm piece ginger
- 2 stalks lemon grass
- 500ml coconut milk
- Seasoning:
- 1 tbsp light soy sauce
- 1 tbsp nampla (fish sauce)
- 1 tsp sugar or to taste
- 1 tsp chicken stock granules
- Garnishing:
- Chopped spring onions
- Some mint leaves
Instructions
- Bring water to a boil and cook the chicken for 10-15 minutes. Remove chicken from the pot and slice off the breast meat. Return the remainder of the chicken to the stock in the pot and continue to simmer for an extra 30 minutes.
- Heat oil in another saucepot and fry (A) until fragrant for 1-2 minutes. Strain chicken stock into the fried ground spices and add in coconut milk. Bring to a low simmering boil then add tau pok and seasoning to taste.
- Scald noodles, bean sprouts and prawns separately. Remove and set aside.
- To serve, arrange noodles in individual serving bowls. Add bean sprouts, shredded chicken, prawns and fish cake on top. Pour in some spicy soup and add pieces of tau pok. Top with garnishing then serve this lovely, spicy noodle soup immediately.
