Ingredients
The following ingredients have 4 Servings
- 6 cups water ((1.4 liters))
- 1 piece bone-in chicken breasts ((skin removed))
- 2 stalks lemongrass ((bruised))
- 1 inch ginger ((bruised) (30g))
- 1 cinnamon stick
- 8 oz thin rice noodles ((240g) or 4 portions of rice cubes)
- ¼ cup vegetable oil ((60ml))
- 6 shallots (or 1 big onion, sliced)
- 6 shallots (or 1 big onion, cut into small pieces)
- 4 cloves garlic
- 6 candle nuts (or macadamias)
- 1 tbsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp ground pepper
- 2 hard boiled eggs ((sliced))
- 2 pieces pan fried tofu ((sliced))
- 8 oz bean sprouts ((blanched) (225g))
- 1 stick Chinese celery
- 2 red chilies ((sliced))
- 1 lime ((cut into wedges))
Instruction
- Grind spice paste ingredients in a blender adding a little water if necessary.
- Bring 6 cups (1.4 liters) of water to boil. Add chicken breast, lemongrass, ginger, and cinnamon stick. Reduce heat allow to simmer for 45 minutes. Remove chicken breast and shred the meat. Set aside.
- In the meantime, cook (boil) eggs, pan fry tofu, blanch bean sprouts , and boil rice noodles. Set aside.
- In a fry pan, heat oil. Fry shallots or onions until brown and crispy. Remove with a slotted spoon and set aside.
- Fry spice paste with oil remaining in the pan until fragrant, about 5 to 6 minutes.
- Transfer fried spice paste to boiling soup.
- Give it a good stir to get spices well mixed into the soup. Allow soup to simmer for another 15 minutes. Turn off heat.
- Divide rice noodles or rice cubes into 4 bowls. Pour soup over noodles or rice cubes. Garnish with toppings and fried shallots or onions. Serve immediately.
