1 lb boneless chicken thighs, sliced 1/2 thick
5 shallots, chopped
1” piece ginger, peeled and minced
1 stalk lemongrass, white and pale green parts only, thinly sliced and pounded in a mortar 2 red chilies, minced
2 T oil
2 t Madras curry powder
2 cups chicken broth
1 can coconut milk
2 oz rice vermicelli, softened in hot water
8 oz fresh egg noodles, briefly cooked in boiling water
2-‐4 green onions, thinly sliced
Boiled eggs (optional)
Heat a skillet or wok and add the oil. Fry the shallots, ginger, lemongrass, and chilies until fragrant, about 30 seconds. Add the chicken; cook, stirring, until the chicken becomes opaque.
Stir in curry powder, making sure it is evenly distributed. Pour in broth and coconut milk. Bring to a boil and simmer on low until the chicken is tender and oils begin to separate from the broth.
To serve, place some of the noodles in individual soup bowls. Add bean sprouts. Ladle the hot broth and chicken into the bowls. Sprinkle with green onions and cilantro. Add sliced boiled eggs if you like.
A squeeze of lime, some Sambal Ulek or Sriracha sauce and/or Kecap Manis may be added according to personal taste.
Notes and Instructions