Chicken & Shrimp Curry Noodle Soup
2 stalks of lemongrass
1 tsp. ground coriander
1 onion, chopped
6 c. of chicken stock
2 chicken thighs
24 medium prawns
8 fried tofu, sliced
8 fish balls or 1 fish cake, sliced
1 tin of coconut milk
2 tbsps. of fish sauce
1 1/2 tbsps. brown sugar
6-8 ounces dry yellow noodles
6-8 ounces dry rice noodles
coriander leaves, roughly chopped
2 bunches of spring onions, cut into rings
1/2 c. bean sprouts, blanched
crispy fried onions
4 boiled eggs
Peel and devein the prawns, saving the shells for the stock. Heat up 2 tbsps. of oil and fry the prawn shells for about 4 minutes or until it turns red and is fragrant. Add the chicken stock and simmer for 30 minutes. Strain.
Chop the garlic, ginger, chilli, lemongrass and onion in a food processor. Transfer to a mortar and pestle and pound into a paste. Heat up 3 tbsps. of cooking oil and fry the paste until it is fragrant and exudes oil. Add the stock, the kaffir lime leaves and the chicken thighs. Simmer for about 20 minutes or until the chicken is done. Take the chicken out and leave to cool. When cooled, take off the bone and cut into strips. Leave the stock to simmer while you cook the noodles.Cook the noodles separately until al dente. Divide into four bowls.
Add the coconut milk to the stock. When it comes back to a boil, add the prawns and fish balls. Add the fish sauce and sugar. When the prawns are done, add the tofu and turn the heat off.
Portion the prawns, tofu, fish balls and chicken strips on top of the noodles. Divide the stock between the four bowls. Sprinkle each with bean sprouts, coriander leaves, spring onions and crispy onions. Top with a halved boiled egg.