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Spicy Curry
Noodle in Coconut Milk
(Cooking time 30 minutes)
Serve 5

Spicy curry noodle
| As someone commented
on a serving of this spicy curry noodle: This was so so so
good. The curry soup was utterly delicious, with the aroma
of coconut, and exactly what I have been missing!. With
juicy prawns, lots of squishy tofu, fish cake, sliced
chicken, noodles mixed with round rice vermicelli. I
was in heaven! |
Method
- To prepare spicy curry gravy, heat
oil and fry (A) till golden. Add in curry powder, curry leaves and
fry till fragrant.
- Add in the thick coconut milk and
stir well. Continue stirring till red chili oil forms on top. Dish
out.
- To prepare soup base, boil 1 pot of
water, add chicken meat and bones and simmer for 30 minutes.
- Add tofu, curry leaves, screw-pine leaves, 4 tbsp thick coconut milk and simmer for
another 15 minutes.
- Add 2 tbsp of the chili oil to give
the soup the flavor and the delicious presentation.
- Rinse lightly the noodle in luke-warm
water, drain
- To serve: In each bowl, place the
bean sprouts, noodle, clams, tofu, shredded chicken meat (from soup
base), fish cake slices and add soup to it. Add 1 tablespoonful of
chili gravy.
- Serve hot.
sssSSH...Grandma said: Screw-pine
leaves added in the spicy curry soup will give it extra aroma. It is a
popular noodle dish in Singapore, Malaysia and other parts of Asian. You
may use round rice vermicelli too. The curry soup is sweetly scented
with coconut milk; spicy to arouse one's appetite.
Try another Malaysian hot favorite
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Spicy Curry
Noodle in Coconut Milk
Ingredient
(A) Ground Ingredients
(B) Ingredients for soup
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