Main Dishes, Soups
2T oil
A
1 onion, minced
1T ginger, minced
1T lemon grass, minced
B
2 cloves garlic, minced
1tsp chile paste (sambal)
3/4lb chicken breast, cubed
C
3T curry powder (Thai)
1/2tsp paprika
D
14oz coconut milk
1/2C half & half (optional)
4C chicken broth
1/4tsp turmeric, ground
2T fish sauce
1T sugar
12 Kaffir lime leaves
8oz noodles (rice or other Asian)
salt & sugar to taste
TOPPINGS
1C bean sprouts
3T cilantro, chopped
2 scallions, chopped (or green onions)
2 shallots, thinly sliced & fried
quartered limes
Heat oil and saute A (do not brown); add B and saute until fragrant.
Raise heat & stir fry chicken until brown; add C and stir fry one minute; add D, bring to a boil, and simmer until chicken is done (about 4 minutes); adjust seasoning with salt & sugar.
Meanwhile cook and drain noodles and divide into soup bowls for serving.
Ladle broth over noodles and top with toppings (pass the limes & extra sambal at the table).
Optional: to make it more substantial, add boiled potatoes or serve over a ball of rice.