Ingredients
- 1 onion, chopped
- 3 garlic cloves, chopped
- 50g ginger, finely julienned
- 1 chili pepper
- 1 stalk of lemongrass, cut in half and crushed with the flat of a knife
- 2tbsp turmeric
- 1tbsp curry powder
- 800 ml coconut milk (2 cans)
- 2tbsp miso
- 1 chicken breast, cut into pieces (optional)
- 1 carrot
- 1 scallion
- 1 lime, quartered
Instructions
- Cook and drain the rice noodles. Set aside.
- Saute onion, garlic, ginger, chili pepper and lemongrass until onions are translucent, about 5m
- Add turmeric and curry powder and cook for another 2-3 minutes until fragrant.
- Pour in coconut milk and bring to a simmer.
- Add miso.
- Add chicken and/or other veg, cut small.
- Let simmer for 10-15m until chicken is done.
- Meanwhile, shred the carrots (using a peeler, mandolin, or grater). Slice the scallions thin.
Serve
- Serve over noodles. Top with carrots, scallions, and peanuts. Serve with a quarter lime for squeezing.
NOTES:
Some or all of the coconut milk can be replaced with chick stock if desired. (Less fat.)
If other veg is desired, such as eggplant or potatoes, cut small and add at the same time as the chicken.