This wonderfully spicy and aromatic coconut chicken soup has its roots in Malaysia, Indonesia, southern Thailand, and Singapore—and it tastes just as rich and complex as its heritage suggests. If you like, you can simmer shrimp along with it; the soup only becomes better.
| Ingredients | ||
|---|---|---|
| 3 | dried red chilies | |
| 4 | red Thai chilies | |
| 5 | cm | fresh ginger, thinly sliced |
| 4 | cloves | garlic |
| 4 | shallots | |
| 3 | stalks lemongrass, peeled, lower 10 cm finely chopped | |
| 1 | teaspoon(s) | ground coriander |
| 2 | teaspoon(s) | curry powder |
| 1 | teaspoon(s) | ground cumin |
| 120 | ml | vegetable oil |
| 4 | teaspoon(s) | Thai shrimp paste (from an Asian grocery store) |
| 800 | ml | coconut milk |
| 750 | ml | water or stock |
| 2 | teaspoon(s) | palm sugar or light brown sugar |
| 4 | chicken legs (thigh and drumstick) | |
| Fish sauce, to taste | ||
| 250 | g | wide rice noodles |
| 4 | large eggs, soft-boiled | |
| 2 | cucumbers, cut into thin batons | |
| 130 | g | bean sprouts |
| 1/2 | bunch | fresh mint, leaves only |
| 1 | lime, cut into wedges | |
| Sambal oelek, to taste | ||
Blend the chilies, ginger, garlic, shallots, lemongrass, coriander, curry powder, cumin, 60 ml of the vegetable oil, and the shrimp paste into a very fine curry paste. Set aside.
Place the noodles in a bowl and cover with cold water. Soak for 15 minutes. Bring a pot of water to a boil, drain the noodles, and cook them for 3 minutes. Drain again, rinse briefly in cold water, drain once more, toss with a little vegetable oil, and set aside.
Heat a large pot over high heat and add the remaining oil. Add the curry paste and fry for about 45 seconds, stirring and pressing it into the oil until it becomes highly fragrant. Gradually whisk in the coconut milk, water or stock, and palm sugar. Add the chicken legs and bring to a boil.
Simmer for at least 30 minutes, turning the chicken occasionally, until it is very tender and the broth is deeply flavorful. Season generously with fish sauce and only a little salt. Add the noodles and cook for another 1–2 minutes until soft.
Serve garnished with the soft-boiled eggs, cucumber batons, bean sprouts, mint leaves, lime wedges, and sambal oelek.
