How to make chicken curry noddle soup a malaysian classic street food dish. I love making at this time of the year as it’s cold outside and this dish a warm you up dish.
There are a few elements to this dish – ‘sambal’, noodle, accompaniments and garnish. Sambal in Malay just means a curry paste. I recently had a harvest of lemongrass in the garden. There is easy to grow, however when it comes to winter one needs either to harvest them, dig them up or protect them from frost. Growing Lemongrass Nothing beats homegrown lemongrass.
Recipe for 4 people chicken curry noddle soup
Sambal (curry pasta)
3 medium size brown onions or 6 Asian shallots (do use them as they are much more flavourful.
Three garlic cloves
3 fresh red chillies
3 dried red chillies (soak in boiling hot water)
1 teaspoon chilli powder (optional depending how much one likes)
2-3 cm galangal
3 stalks lemongrass (the fat bottom part only, reserve the rest of the stalk to make the soup)
1 small piece of fresh turmeric or 1 teaspoon of turmeric powder
50 grms of dried prawns
1 teaspoonful of shrimp paste (belacan if using toast them beforehand to release flavour.
1 teaspoon coriander powder
One teaspoon cumin powder
1 tablespoon cooking oil
2 star anise
1 cinnamon stick
1.5 liters of chicken broth from this recipe Chicken noodle soup
200 mls coconut milk (i prefer to use low fat coconut milk)
1 teaspoon of sugar
4 chicken thighs or 2 chicken breasts slice them up or cut them into pieces. Reserve the bones for broth.
200 grms raw prawns meat peeled
200 grms fried tofu puffs (ready made available from asian grocers)
2 medium size eggs
200 grms beansprout
200 grms dried noddles of fresh egg noddles
A sprinkle of fried onions (home made by frying sliced onions with oil or ready made)
A sprinkle of spring onions finely sliced
4 lime wedges
Make the sambal curry paste
Peel and wash all the sambal ingredients. Combine all the ingredients together in blender. Blend till it’s all well mix and grounded. Alternatively use pestle and mortar instead of a blender.
Heat a pan with the cooking oil. Fry the blended paste on a low medium heat with shrimp paste and the spices till fragrant. It takes at least 15 minutes.
Then add the chicken thigh fry for 2 minutes. Then add the chicken stock (if there is meat add them in as well), tofu puffs, and coconut milk. Add the eggs to be cook in the soup broth till semi hard boil (takes about 3-4 minutes). Bring to boil. Take the eggs out. Make sure the chicken is cook thru takes about 15- 20 minutes. When the chicken is cook add the prawns. Prawns don’t take long to cook about 2-3 minutes. Otherwise they will taste rough and tough. When the eggs are vooked take them out of the soup broth run them under a cold water tap. Peel and cut into half.
In the meantime blanch the beansprouts and egg noddles in hot boiling water till it’s about just to be cook. As the hot curry broth will cook it further. Arrange them in a soup bowl or plate.
Add the hot soup broth and add garnishes on top. Enjoy!!