Ingredients
The following ingredients have 4 Servings
- 800 gr chicken breast fillet (about 28 oz, cut into bite-size pieces)
- 2 Tbsp cooking oil
- 2 cups chicken broth
- 2 cups coconut milk
- 30 gr dried shrimp (soak in warm water until soft)
- 4 cloves garlic
- 1 large onion
- 1 inch fresh ginger
- 1 Tbsp sambal oelek
- 2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp galangal powder
- 1 stalk lemongrass
- 2 bay leaves
- 3 kaffir lime leaves
- 2 tsp salt (or more to taste)
- 1 tsp sugar (or more to taste)
- 1/2 tsp ground white pepper
- Rice noodles ((bihun) prepare according to directions on the package)
- mungbean thread noodles ((soun) prepare according to directions on the package)
- 200 gr mungbean sprouts (tauge) (blanched in hot water)
- 2 hard-boiled eggs (cut into quarters)
- Crispy fried shallots / bawang goreng
- Emping crackers
- Limes
- 1 stalk green onion (finely chopped)
- Fresh mints and/or basil leaves
Instruction
- Place all ingredients to grind in a food processor and process into a paste. Add the cooking oil to help it going
- Preheat a large heavy-bottom pot. Add cooking oil (if you haven't added it when you grind the ingredients above). Add the ground ingredients and stir fry until they smell really good, about 3 minutes or so
- Add the chicken pieces followed by turmeric, coriander, galangal powder, and seasonings. Stir to mix everything and cook until the chicken just turn opaque and add chicken broth, lemongrass, kaffir lime leaves, and bay leaves. Bring to a boil and then lower the heat to simmer until the chicken pieces are cooked through, about 15-20 minutes. Then stir in the coconut milk. Have a taste and adjust the seasonings to your taste
