This is a traditional Lao dish that is served all over South East Asia, each country has there own version and they are all delicious! This was my first attempt of making it, I wanted to surprise my family since we don't have this often. I found a recipe online and tweaked it a little bit based on my flavor preference and I think it came out great! Everyone loved it and requested it to be on a rotation! Hope you guys enjoy it.
Ingredients:
For the Stock:
Water, enough to cover
1 Stewing Hen
2 pounds of Chicken (I used drumsticks and bone in thighs)
1 large Onion
1 large Galangal (you can used 9 dried pieces if you can't find fresh)
8 Kaffir Lime Leaves
4 stalks of Lemongrass
5 tbsp chicken Granulate
5 tbsp Sugar
2 tbsp Fish Sauce
1 tsp Salt
1 tsp MSG
Coconut Curry:
1 4oz canned Red Curry Paste
2 tbsp Mae Ploy jarred Red Curry Paste
1 can 13.5oz Coconut Milk
1 can 19oz Coconut Cream
1 can 10oz Bamboo Shoots, sliced and drained
1 can 12.3oz Bamboo Shoots in Chili Oil, sliced and drained
1/4 cup Lemongrass, chopped
2 large Shallots, chopped
9 Garlic Cloves, chopped
1 tsp MSG
1 tbsp Chicken Granulate
2 tbsp Oyster Sauce
2 tbsp Sugar
2 tbsp Shrimp Paste
2 tbsp Cooking Oil
Additional Items:
Vermicelli Noodles
Quail Eggs, canned is fine
Red Cabbage, sliced
Long Bean, blanched and sliced
Bean Sprouts
Green Onions, chopped
Cilantro, chopped
Mint
Lime
Crushed Red Peppers
Pickled Jalapenos
Black Pepper
Fish Sauce
Instructions:
Place the all the chicken in a pot, cover with water and boil chicken for 15 minutes to clean the chicken, you'll start seeing the foam rise to the top. Pour out the water and rinse off the chicken.
In a large pot, add about 24 cups of water, clean chicken, 1 large onion, galangal, kaffir lime leaves, and lemongrass and bring pot to a boil then reduce it to medium-low heat and let is simmer for about 30 minutes or until the chicken is done.
When the chicken is done, smash chicken with a mortar and pestle to shred. Or if you don’t have one, just shred it with 2 forks. If you have any bones, place bones back in the soup pot. This will add more flavor to the broth.
In a separate pot, heat 2 tbsp oil on medium high heat. Add chopped garlic, lemongrass, and shallots. Stir fry for about 1-2 minutes.
Add in coconut milk, red curry paste and shrimp paste. Let it come to a simmer.
After the oil separates from the coconut milk, add bamboo shoots, chicken pieces, and additional seasoning (chicken granulate, MSG, oyster sauce, and sugar). Stir fry together to coat everything evenly.
Turn the heat to high, pour in the coconut cream, mix well and let the curry sauce come to a boil. Reduce the heat back down to low and let it simmer for 30 minutes.
Add in the curry sauce to the chicken broth pot. Gently stir the pot and season broth (chicken granulate, sugar, fish sauce, MSG, and salt). You can add the quail eggs in now, if you are using the canned version, drain and add to the broth, it will soak up the flavor. Turn the heat to medium, let it simmer for an additional 30 minutes. Taste broth and adjust to your likings. You can remove the chicken bones if you like, or let it keep stewing.
While you are letting the soup simmer, cook noodles with a tbsp of cooking oil until al dente, follow the instructions on the package since all noodles cook differently, set aside until you are ready to eat.
When it's time to assembly your bowl, season to your taste and enjoy!
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