Yield: 2 servings
|1½ tablespoon||Oil; preferably|
|\N \N||; groundnut oil|
|2 tablespoons||Coarsely chopped garlic|
|1 tablespoon||Finely chopped fresh ginger|
|2 \N||Fresh red chillies; halved, seeded and|
|\N \N||; finely shredded|
|225 grams||Onions; finely sliced|
|1 teaspoon||Ground coriander|
|½ teaspoon||Ground turmeric|
|1¼ litre||Home-made vegetable or chicken stock|
|225 grams||Rice noodles or rice sticks|
|400 millilitres||Tinned coconut milk|
|2 teaspoons||Madras curry powder|
|2 teaspoons||Chilli-bean sauce|
|½ teaspoon||Freshly ground five-pepper mixture or|
|\N \N||; black pepper|
|3 tablespoons||Finely sliced spring onions|
|4 \N||Quails' eggs or 2 hens' eggs; hard-boiled and|
|\N \N||; halved|
|1 \N||Sprigs fresh coriander|
Heat a wok or large frying pan over a high heat until it is hot.
Add the oil and, when it is very hot and slightly smoking, reduce the heat and add the garlic, ginger, chillies and onions and stir-fry for 5 minutes.
Add the coriander, turmeric and stock. Turn the heat to low, cover and simmer for 20 minutes.
Meanwhile, soak the rice noodles or rice sticks in a bowl of warm water for 20 minutes. Drain them in a colander or sieve.
Add the coconut milk and rice noodles to the simmering liquid. Season with the curry powder, chilli-bean sauce, sugar, salt and pepper and continue to cook for 15 minutes. Ladle the mixture into a large soup tureen and serve at once with the garnishes on the side or on top.
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Carlton Food Network
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