6 Chicken Thighs, skin on
2 4 oz Cans Curry Paste
1 Can Bamboo Shoots, drained
6 Cloves Garlic, minced
2 oz Ginger Root, peeled & grated
1 Can Coconut Milk
1 Can Quail Eggs
Lemon Grass, cut in 4" strips, smashed
Rice Noodles
Salt & Pepper, to taste
Garnish: green onions, cilantro, thin sliced cabbage, bean sprouts, lime, Asian basil and peanut butter
1
Heat oil in a stock pot. Add garlic, ginger root, and curry paste.
Stir until fragrant.
2
Add chicken thighs, seasoned with salt and pepper. Cover with water.
3
Add lemon grass, coconut milk, bamboo, and eggs. Boil 30 minutes, until chicken is cooked. Remove lemon grass pieces.
4
In a separate pot, boil noodles. Place a serving of noodles in a bowl and add soup over the noodles. Garnish and enjoy.
Ingredients
6 Chicken Thighs, skin on
2 4 oz Cans Curry Paste
1 Can Bamboo Shoots, drained
6 Cloves Garlic, minced
2 oz Ginger Root, peeled & grated
1 Can Coconut Milk
1 Can Quail Eggs
Lemon Grass, cut in 4" strips, smashed
Rice Noodles
Salt & Pepper, to taste
Garnish: green onions, cilantro, thin sliced cabbage, bean sprouts, lime, Asian basil and peanut butter
