Serves 1
Directions
- 1Boil chicken in water.
- 2Add galangal and lemongrass to the boiling chicken.
- 3Skim off the impurities from the broth.
- 4Shred cooked chicken.
- 5Cook rice vermicelli noodles according to package directions and drain.
- 6Sauté minced garlic and shallots in oil.
- 7Add red curry paste and sweet Thai noodle sauce to the pan.
- 8Add shredded chicken to the curry paste mixture.
- 9Pour in coconut milk and coconut cream.
- 10Add kaffir lime leaves.
- 11Add chicken broth, fish sauce, and sugar.
- 12Stir the curry mixture until well combined.
- 13Add bamboo shoots and quail eggs to the curry.
- 14Place rice vermicelli noodles in a bowl.
- 15Pour the curry soup over the noodles.
- 16Top with red cabbage.
- 17Add bean sprouts.
- 18Add chopped green beans.
- 19Add green onions.
- 20Add cilantro.
- 21Add mint.
Ingredients
- chicken breasts, thighs or drumsticks
- galangal
- lemongrass
- garlic
- shallot
- red curry paste
- sweet thai noodle sauce
- coconut milk
- dessert coconut milk
- bamboo
- quail eggs
- cabbage
- bean sprouts
- long (green) beans
- green onions
- cilantro
- mint
- lime
- water
- fish sauce
- sugar
- Guilin rice vermicelli
Equipment
potknifecutting boardtongsstrainerladlebowl
Tips
- Prepping all of the toppings takes the longest but it’s easy & so worth it!
- Bamboo and quail eggs are a must.
- Top with red cabbage, bean sprouts, chopped green beans, green onions, cilantro, mint, and a squeeze of fresh lime.
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