THAI COCONUT NOODLES WITH CHICKEN OR PRAWNS

THAI COCONUT NOODLES WITH CHICKEN OR PRAWNS image

Yield 4

Number Of Ingredients 15

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8 to 10 oz rice noodles
8-12 medium to large prawns or substitute other seafood or strips of 1-2 chicken breasts or 3-4 thighs
1 can good quality coconut milk(preferably not lite)
11/4 cup chicken stock
1 shallot or 3 to4 tbsp. minced purple onion
3 cloves garlic, minced
1 thumb size piece galangal or ginger, grated or finely chopped
1/2 slightly rounded tsp ground coriander
1/2 slightly rounded tsp North American chili powder
1 red chili, minced or 1/2 tsp dried crushed chili flakes ( I add more)
1-2 kaffir lime leaves or substitute 1 bay leaf
3 tbsp. lime juice
1 tsp brown sugar
Toppings
1-2 green onions, sliced, peanuts and a generous handful of either fresh basil or coriander

Steps:

* Cook rice noodles as per instructions on package until al dente - do not overcook, then rinse with cold water and set aside. 1) Place stock in a wok or deep frying pan over high heat and bring to a boil. Add the shallot or onion, garlic, galangal or ginger, coriander, chili powder, chili and kaffir lime leaf or bay leaf. Boil 1 - 2 minutes. 2) In the meantime, in a small bowl mix fish sauce, lime juice, brown sugar and coconut milk, stirring well to incorporate. 3) Add prawns or other seafood or chicken pieces to wok (1). Reduce heat to medium, simmering and turning until the pieces are well cooked ( 3 to 4 minutes). 4) Reduce heat to a gentle simmer . Add (2) fish sauce mixture. 5) Finally, add the softened noodles. Use 2 utensils to gently turn them in the sauce for 2 to 4 minutes, or until noodles have absorbed most of the sauce and are hot. Remove from heat and taste test. If noodles are not flavourful or salty enough, ad more fish sauce. If too salty or sweet, add more lime juice. Add more chili for more heat or chili flakes for more heat. If too spicy, add more coconut milk. 6) Portion up into bowls. Top with green onions, peanuts and cilantro.