Yield: 12 servings
1 cup diced onions
4 Tbsps.vegetable oil
2 each green chili peppers, slit and seeded
2 Tbsps.mild curry powder
400 g.diced chicken breast
12 fish balls (optional)
2 cups fish or chicken broth
4 cups coconut milk
as needed salt and pepper
4 cups cellophane noodles (soaked)
300 g.cucumber,cut into batonettes
4 hardboiled eggs, wedged
as needed julienned ginger (optional)
2 dried chiles, seeded and flaked
12 sprigs cilantro
12 wedges lime
- Saute the onions in hot oil; add green chili, turmeric and curry powder. Saute quickly and add diced chicken. When cooked, add shrimp and saute for 1 minute. Add white fish, fish balls (if using) and stock. Bring to a boil, lower heat and add coconut milk.
- Simmer, season with salt and pepper as desired, and add cornstarch to lightly thicken broth. Check seasoning and adjust as necessary. Remove the green chili pieces from the broth and discard.
- Place cellophane noodles in 12 bowls; top with broth so that the noodles are just submerged. Arrange cucumber pieces, wedges of egg and ginger julienne on top. Add the dried chile flakes and cilantro sprigs to garnish. Serve with lime wedges. Carrot strings, green onions or other vegetables may be added for color.
Recipe from Piyush Sahay, Executive Chef, University of British Columbia, Vancouver.