| This recipe is liked by 0 person(s). |
Pum's Rice Noodle with Coconut Soup Recipe (Kway Teow Tom Kha Gai)
Nb persons: 1
Yield:
Preparation time:
Total time:
Source: https://www.templeofthai.com/recipes/rice-noodle-soup.php
| Ingredients | |
| 2 oz (60 grams) | chicken meat |
| 1 handful | thin rice noodles, (*soaked) |
| 3/4 cup (170 ml) | water |
| (1/2 cup) | 100 ml coconut milk |
| 4-5 pieces | galangal, (sliced) |
| 1/2 stalk | lemongrass, (sliced) |
| 2 | kaffir lime leaves |
| 1 | Thai shallot, (press gently) |
| 2 small | green chillies, (press gently) |
| 2 tablespoons | fish sauce |
| 1 tablespoon | sugar |
| 2 tablespoons | lime juice |
| 1 teaspoon | crispy fried garlic |
Preparation
Put the coconut milk in a pan and bring to the boil then add the chicken and mix them well. Stir until it is half cooked then add the water and fish sauce, sugar and lime juice then mix them well.
Add all the herbs and wait until it boils and then pour over the noodles. Garnish with crispy fried garlic and serve.
Serves 1.
*Note: Before cooking, soak the rice noodles in cold water for 20-25 minutes until they become soft, then drain. In a pot, bring 1 liter of water to the boil. Dunk the noodles for 2-3 seconds in the boiling water; set aside in a bowl.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.