Thursday, January 4, 2007

Wheat Noodle in Coconut Chicken Soup

Wheat Noodle in Coconut Chicken Soup(Ohn-no-kauk-swey)


2 lb chicken
5 tbsp fish sauce
1 teasp salt
1 tbsp chily powder
1 tbsp oil
1 pc coconut (50 gm of thick coconut milk)
3 boiled eggs
1 lb onion
10 tbsp pea powder
3 lb wheat noodle


1. Chop chicken.
2. Boil chicken and chicken bones 2 quarts of water
3. Add fish sauce and boil for 15 minutes
4. Drain out soup to a container, remaining boiled chicken. Throw away chicken bones.
5. Add oil, salt, chily powder and fry for 5 minutes
6. Add coconut milk and pea powder.
7. Remix with the chicken soup
8. Add 2 more quarts of hot water
9. Add 1/2 lb of quartered onions to soup
10. Boil for 15 minutes in low heat
11. In each small plates, prepare these on table:
- Chilly powder
- Boil egg and remove shell. Slice.
- Thinly slice 1/2 lb of onion, wash in water. Drain water.
- Fry dried thick rice noodle
12. Serve noodle and soup in seperate bowls.

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