Ingredients
- 1 whole chicken cut into pieces
- 10 cups of water (or enough to fully submerge chicken)
- 1 litre of chicken stick
- 1 inch piece of ginger
- 1 onion
- 2 stalks lemongrass, smashed
- 4 garlics
- Rice noodles
- 2 cans Valcom premium coconut milk
- Half a jar Valcum red curry paste
- 3 T fish sauce
- 3 t salt
- 3 kaffir lime leaves
- 1 can Valcom bamboo shoots, strained
- 1 can quail eggs, strained
- Shredded wombok
- Shredded carrot
- Shredded cucumber
- Chilli
- Spring onion
- Coriander
- Mint
Method
- Place chicken, water, stock, ginger, onion, lemongrass and garlic in a large pot and bring to a boil, simmer for 1 hr until chicken is starting to fall off the bone then remove the chicken and shred.
- Scoop 2 Tablespoons of the creamy parts of the coconut milk from the top of the can and pan fry the red curry paste in the coconut cream until fragrant.
- Add the red curry paste, fish sauce, salt, kaffir lime, coconut milk, quail eggs and bamboo shoots and bring to a boil, then lower to a simmer for another 30 minutes.
- Mean while, cook the rice noodles according to packet instructions
- Serve in a bowl with noodles, topped with soup, shredded chicken and salad toppings.Don’t forget to scoop up the delicious quail eggs and bamboo shoots!
Product used in recipe
- Valcom - Valcom Bamboo Shoot Slices
- Valcom - Valcom Coconut Cream 400Ml
