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INGREDIENTS
- At least 2.5lbs of chicken. (Use chicken that has bones like leg quarters, thighs, drumsticks or a whole chicken)
- 2 TBSP Fish Sauce
- 1 TBSP Seasoning Soy Sauce
- 2 TBSP Sugar
- 1/2 Cup Chicken Bouillon (1/2 cup split in half, 1 half will be used to marinate the chicken, other half will be added in the broth)
- 1 Cup Thai Red Curry
- 1 TBSP Hot Chili Oil (Any brand will work, but make sure to get the one with a good amount of oil, not the dry ones)
- At least 2 cans of Sliced Bamboo Shoots (add more if desired)
- 2 cans of MaePloy brand Coconut Cream (I suggest this brand because it is thicker than most brands, if you can’t find the MaePloy one, another brand coconut cream is fine)
- 1 can of Coconut Milk
- 32 oz of chicken broth (any brand)
- At least 1 can of Quail Eggs (optional)
- 1/2 cabbage or 1 pack/bag of shredded cabbage
- 1/2 Red Onion (Yellow will work)
- 2 stems of Thai Basil
- 4 Stems of Mint
- 5 Lime Leaves (Kaffir)
- 5 Garlic Gloves
- 2-3 oz of Ginger
- 1 bundle of Green Onion
- 1 bundle of Cilantro
- 2 Jalapeños
- 1-2 Lime (lemon would work)
- Vermencilli Noodles
- Cooking Oil
You’ll need 2 pots (1 for the broth, 1 to boil noodles) and 1 pan
DIRECTIONS
1. Heat up 2 pots of water (fill the pots with water almost to the top, leaving enough room so it doesn’t overflow when the water starts boiling)
2. Prepare chicken (clean, cut)
3. Marinate chicken with 1/4 of chicken bouillon
4. Add chicken into Pot when boiling
5. Wash all veggies and cut each veggie, set aside
6. Make the coconut cream and red curry paste, set aside (1 can coconut cream and 1/2 red curry, 1 TBSP hot chili oil, garlic, ginger, red onion, basil, and lime leaves will be used)
7. Boil the vermencili noodles until it’s soft and then strain it, set aside
8. Once chicken is cook and soft, strain it and let it cool off.
9. Shred chicken once it’s cool enough to touch and add it back into the broth
10. Add 32 oz of chicken broth
11. Add the other half of red curry
12. Add the other half of chicken bouillon
13. Stir
14. Add 1 TBSP seasoning soy sauce
15. Add 2 TBSP fish sauce
16. Add 1 TBSP sugar
17. Add 2nd can of coconut cream
18. Add 1 can of coconut milk
19. Add 2 cans of bamboo shoots
20. Add 1 can of quail eggs (optional)
21. Stir and let it cook for another 10-15 mins
22. Once broth comes to a boil it’s ready to be served
23. Place noodles into a bowl
24. Add all veggies (cabbage, cilantro, green onion, mint, lime)
25. Add seasonings such as tamarind powder, hot chili oil and fried garlic
26. Add broth and mix your bowl
27. Enjoy!
Let me know if you have any questions.
4 июл 2024
