Alex proclaims this evening was his best meal ever.
In the recipe below, we used the light coconut milk from TJs-- turned out perfectly fine. I also made my own chick pea power by grinding up some dried garbanzo beans in the Vitamix dry ingredient container. It was just easier to buy some dried garbanzo beans at Bi-Rite than to find some chick pea powder-- which I'm sure is on Clement Street somewhere or at Rainbow.
And here's some words from the chef!.....
I am very excited to make this meal because my grandpa used to make this a lot and my dad made it recently but his didn't turn out so well. The whole meal itself took me about 1 1/2 hours to cook and was fairly easy to make. When I first tasted the soup when it was cooking I knew that it would be great. The final product was awesome, It had just the right amount of spice while still having the creaminess of the coconut milk. Here are the Ingredients-
- 1 lb of boneless chicken, cubes
- 6 tablespoons of fish sauce
- 1/4 cup of oil (I used olive oil but it is mostly personal preference)
- 3 tablespoons ground onion (Dad's note-- you should probably use freshly ground onions, ginger, and garlic, instead of powders. That said, Alex used powders, and it was still divine).
- 1 tablespoon ground garlic
- 1/2 tablespoon ground ginger
- 1/2 teaspoon turmeric powder
- 1 table spoon chili flakes
- 1/2 cup chickpea flower
- 1 cup water
- 7 cups of chicken stock
- 1 1/3 cups of coconut milk
- 1 pound of fresh egg noodles
- 6 hard boiled eggs
- 1 lime, quartered
- 1 medium onion, finely sliced
- 1/2 cup of finely chopped cilantro
You will want to marinate the chicken in the fish sauce for atleast 15 minutes. You will then need to heat the oil in a le creuset. Add the garlic powder, onion powder, ground ginger, chilli flakes and turmeric to the pot. Let the spices brown for five minutes and no longer. Gently put the marinated chicken into the pot trying to let as little excess fish sauce in as possible. You're gonna want to let that cook for 10 minutes stirring every three minutes. Mean while add the chickpea flower to the water and whisk until there are no more lumps. After the ten minutes you should add the chicken stock and bring the broth to a boil. Once at a boil, reduce the heat and add the chickpea flower and water mix. Cover the soup for ten minutes at a simmer stirring occasionally. Once that is finished, add the coconut milk and let it cook without the top for 30-40 minutes stirring every five minutes.
Fry the sliced onions in 375 degree peanut oil, and drain on paper towels. (Dad did this part)
In another pot boil water and hard boil the eggs for twelve minutes and dunk the eggs in a ice bath once finished. Take the eggs out of the cold water when they feel room temperature. In the same boiling water, add the noodles and cook until they are bearily tender. Put the noodles into the hot soup and cook for a few minutes to let the noodles soak up the sauce. Put the soup in bowls and place the eggs, cilantro and fried onions on top. ENJOY!