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Ingredients
0 servings

500gbone-in skinless chicken thighs and legs

0.5onion
large, chopped

1cinnamon stick
optional

½ tspblack pepper
optional

1star anise
optional

3dried chilies
optional

½ tspcumin seed

300gchopped tomatoes

4cloves garlic

5 cmginger

3green birds eye chilies

1 sticklemongrass

1 tspchili powder

½ tspground cumin

½ tspground coriander

½ tspground turmeric
optional

400mlcoconut milk

3 Tbspfish sauce
more to taste

2limes
juiced

½ tspsugar

egg noodles
or any dried noodles, cooked

oil
as needed
toppings
Instructions
Step 1
Heat up 3 large glugs of oil in a large pot. When the oil is hot, add in the cumin seeds. Once the seeds are bubbling, add in the cloves, star anise, birds eye chilies, black pepper, and cinnamon stick. Cook for 30 seconds until they are fragrant.
Step 2
Add the onion and cook on low heat for 10 minutes until they are caramelized and translucent.
Step 3
Bash the ginger, garlic, and chili into a paste. Bash the lemongrass.
Step 4
Add the chili paste, tinned tomatoes, and dried spices to the onion mix. Cook for 10 minutes until the oil has split from the paste, and add the chicken, 500ml water, and cook for 15 minutes until the chicken is cooked through.
Step 5
Add the coconut milk, fish sauce, lime, and sugar. Adjust the thickness to your liking for soup.
Step 6
Serve on top of noodles with toppings.
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