Thai
Thai - Noodles
Galangal Root Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 200g dried thin rice noodles
- • 200g prawns, peeled
- • 6 slices fresh galangal
- • 2 cups coconut milk
- • 2 cups chicken stock
- • 3 kaffir lime leaves, torn
- • 2 tbsp fish sauce
- • 1 tsp palm sugar
- • 150g oyster mushrooms
Preparation Steps
1
Phase 1
Soak the rice noodles in warm water for 20 minutes and drain.
2
Phase 2
Simmer the coconut milk and chicken stock with the galangal and kaffir lime leaves for 10 minutes.
3
Phase 3
Add the oyster mushrooms, then the prawns, and cook for 3 minutes until pink.
4
Phase 4
Stir in the fish sauce and palm sugar.
5
Phase 5
Boil the noodles for 2 minutes and divide them into bowls.
6
Phase 6
Ladle the broth and prawns over the noodles and top with coriander and chili oil.