Noom Pachok
- Ready In:
- 50mins
- Ingredients:
- 25
- Serves:
-
5
ingredients
- 1 lb chicken
- 5 cups water
- 1 white potato
- 1 yellow onion
- 2 -3 stalks lemongrass (bottoms only, minced)
- 1 bunch green onion, bottoms chopped
- cabbage (optional)
- salt or pepper
- 1 teaspoon shrimp paste
- 1 teaspoon toasted rice powder
- 1 tablespoon powdered rice root (probably not available)
- 1 tablespoon fish sauce
- 1 -2 teaspoon curry powder (or to taste see recipe below)
- 1 teaspoon chopped mint leaf (optional)
- cooking oil
- 1 (16 ounce) package angel hair pasta (the ones I had were very thin)
- bean sprouts (optional)
-
Curry
- 3 tablespoons coriander seeds
- 2 teaspoons cumin seeds
- 1 teaspoon yellow mustard seeds
- 1 teaspoon fennel seed
- 2 teaspoons peppercorns
- 6 cloves
- 2 tablespoons turmeric
- 2 teaspoons red peppers
directions
- Grind and mix all curry ingredients.
- Boil the chicken in 5 cups of water in a large pot until partially cooked and reserve stock.
- Cook noodles according to instructions and set aside.
- Dry and chop chicken, then add to a frying pan with oil, toasted rice powder and salt and fry until browned. Return to the pot and add all other ingredients including the cooked noodles. Bring to a boil for just a moment and simmer until the soup is thick.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
I lived in Lampang, Thailand, for 3 years. I love Thai food as well as Malaysian and Burmese. Well, I guess I love all South East Asian food.