If you loved the Smoked Trout Hash published earlier, you'll absolutely die for this delicious vietnamese comfort food!!!
-
And here it is...
-
Ingredients (Serves 3)
1 TB oil
2 TB shallots, chopped
2 garlic cloves, chopped
1 stalk lemongrass (bottom 4 inches, tough leaves removed), minced
1 TB fresh ginger, minced
>> Heat oil in large saucepan and saute above on medium for 1 minute
-
1 TB yellow curry paste
1 TB curry powder
1 tsp hot chili sauce or paste
1/2 cup coconut milk (the top creamy part of 14 oz can - helps not to shake the can!)
>> Reduce heat to medium low and add above and stir thoroughly for 2 minutes
-
rest of 14oz can of coconut milk
2 1/2 cups chicken broth
2 TB Thai fish sauce
1 tsp sugar
>> Add above and bring to boil, then reduce heat to keep warm
-
1 1/2 cups snow peas, trimmed, and boiled 20-30 seconds, cool under water
1 cup 1/2-inch cubed peeled yam, boiled for 7 minutes, cool under water
1 lb dried rice vermicelli noodles boil per directions, cool and transfer to microwaveable bowl
>> In turns, boil each ingredient per above in same water
>> NOTE: Can be done in parallel with sauce preparation above.
-
2 boneless, skinless chicken thighs, thinly sliced
>> Bring broth to simmer and add above and cook for 10 minutes
>> Add yam from above in order to re-heat, about 1 minute or so
-
1/4 cup red onion, thinly sliced
2 green onions, thinly sliced
1/4 cup fresh cilantro, chopped
1 red jalapeno, sliced (remove seeds for less heat)
1 lime, cut into 6 wedges
>> NOTE: This can be done while chicken is simmering above
-
Serving
1) Heat noodles in microwave until hot, using 30-second cylces
2) Divide noodles into bowls, add snow peas and hot soup
3) Sprinkle condiments above and garnish with lime
4) Enjoy!
No comments:
Post a Comment