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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Laotian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill a large stockpot with water and add chicken, galangal, ginger, salt, and pepper. Bring to a boil, reduce heat, and simmer 20 minutes or until chicken is cooked. | 2. Remove chicken pieces and allow to cool. | 3. Continue simmering broth. | 4. Cook rice sticks according to package instructions and drain. | 5. When chicken is cool enough to handle, remove meat from bones. Shred meat with a fork. Set aside. | 6. Heat oil in a saucepan over medium-high heat; add shallots, garlic, and curry paste and saute until fragrant. | 7. Stir in coconut milk, reduce heat, and simmer about 5 minutes. | 8. Remove galangal and ginger pieces from broth and discard. Add curry coconut mixture to broth along with shredded chicken, fish sauce, and sugar (adjusting to your tastes). | 9. Serve additions noted in description on a platter, along with extra fish sauce. Layer noodles in bowls, ladle broth over noodles (along with chicken) and pass platter of garnishes for toppings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	8	cups		0.0	0.0	0.0	0.0
chicken thigh	4			7972.8	14.3148	173.5896	801.4476
galangal root	1	inch	cut	-	-	-	-
gingerroot	1	inch	cut	-	-	-	-
salt	1	tablespoon		-	-	-	-
black pepper			ground	-	-	-	-
cooking oil	1	tablespoon		-	-	-	-
shallot	1		diced	115.2	26.88	4.0	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
red curry paste	2	tablespoons		-	-	-	-
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
rice vermicelli not	1	package		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.