Coconut Noodle (Gluten-free, dairy-free)

On a chilly winter day like today, what do you feel like cooking? How about a rich, thick, saucy curry noodle soup to warm you up? It's a quick and easy recipe that anyone can whip up at home with just a few ingredients.

Ingredients (Generous Serving Size for 4 people)

Noodle

1. Dried Mung Bean Thread (Cellophane Noodle) - 100 g (Soaked in hot water for about 15 minutes and drained)

   
   

Garnish

1. Red onion - 1 medium size (thinly sliced, washed and drained)

2. Coriander leaves - 1 bunch (roughly chopped)

3. Lime - 1 ( cut into eight wedges)

4. Boiled Eggs - 4 eggs (cut into halves)

5. Dried Flat Rice Noodle (broke a few strands and deep-fried them until crispy)

Optional (for garnish)

1. Chilli oil (Add three tablespoons of hot oil into 1 tsp of chilli powder and stir)

   
   

Coconut Chicken Curry Soup

1. Chicken Breast - Cut into bite-sized cubes - 500 g

2. Chicken stock - 1.5 litres

3. Brown onion - 1 medium size (finely chopped)

4. Garlic - 3 cloves (grated)

5. Ginger - 1 inch (grated)

6. Tumeric - 3/4 teaspoon

7. Coconut Milk - 400 ml

8. Oil - 2 tablespoons

9. Chickpea powder (Besan Flour (aka) Gram Flour) - 1/2 cup

10. Salt (Kosher) - 1 teaspoon (I prefer to use Kosher salt in my recipe for consistent/uniform taste)

    
    

Optional (for soup - for a more rounded flavour)

1. Fish sauce - 1 teaspoon of fish sauce, add to the soup

2. Sugar (white) or honey - 1 teaspoon, add to the soup

Recipe

Chickpea Stock

1. Placed a 3-litre stockpot on the stove

2. Add 1.5 litres of chicken stock

3. Whisk in chickpea powder into the stock, then heat the pot on high for about 2-3 minutes. Reduce the heat to medium to low and simmer for about 30 minutes. Pay attention to bubbles forming on top and spilling over. Scoop off the discarded foaming scum on top.

   
   

Coconut Chicken Curry Gravy

1. While the soup is simmering, add oil to a medium-sized saucepan and heat. Add the onion and cook, stirring, until softened, 3-4 minutes.

2. Add ginger, garlic and cook until fragrant, 1- 2 minutes. Remove the pan from the stove.

3. Add turmeric powder and stir to cook with leftover heat (this is to avoid the burning of the powder). Put the pan back on the stove over medium heat.

4. Now add chicken cubes.

5. Add salt and stir, and cook the chicken until golden brown.

6. Add coconut milk. Stir to combine evenly and cook at a medium heat until the oil separates from the gravy. It will take about 20 -30 minutes. Add a little water if the gravy becomes too thick and sticks to the bottom before the oil separates from the gravy.

Coconut Chicken Soup

1. Add coconut chicken curry gravy to the soup pot, stir to combine, and cook on medium to low heat for 20-30 minutes, or until the oil forms on the top of the soup. This is called returning of the oil. In many Asian cuisines, a layer of oil on top of soups and stews is common and often desirable for flavour and richness.

2. The soup should reduce to about 2 litres.

3. Add optional ingredients for soup, such as sugar (or honey) and fish sauce—taste before adding.

Seve Up

1. Divide the prepared Mung bean thread into four servings.

2. Ladle and pour the coconut chicken soup generously on top.

3. Garnish with chicken cubes from the soup, sliced onion, coriander, sliced boiled egg (2), lime wedges (squeeze into the soup to cut the richness), and rice noodle crisps.

4. Optional - drizzle chilli oil on top. You can also serve with grilled chicken on top as a side dish for additional protein.