How to make KAPOON/KHAO POON | Red Curry Noodle Soup | House of X Tia | скачать в хорошем качестве

How to make KAPOON/KHAO POON | Red Curry Noodle Soup | House of X Tia |

Below is the recipe for KAPOON, KHAO POON | Lao Style Red Curry Noodle Soup with Chicken. Hope you enjoy :). Please be sure to Like & Subscribe! C O N N E C T W I T H M E I N S T A G R A M |   / houseofxtia   F A C E B O O K |   / houseofxtia   E M A I L | houseofxtia@gmail.com S H O P M Y K I T C H E N Calphalon Contemporary Non-stick Cookware Set: http://amzn.to/2gDC9J5 Food Prep Board: https://goo.gl/L2cX3E Rival Food Steamer: http://amzn.to/2yMbiBc Black & Decker Food Griddle: http://amzn.to/2zK9c2L Aroma 3 in 1 Super Pot: http://amzn.to/2h1X59u Kanom Kok/Pastry Pan: http://amzn.to/2yE4G87 Food Dehydrator: http://amzn.to/2h1I9rR George Foreman Indoor/Outdoor Grill: http://amzn.to/2zwV7EK Spring Roll/Egg Roll Wrapper Trays: http://amzn.to/2yJsuXB Rice Paper Water Bowl: http://amzn.to/2h2aK0f Mini Waffle Maker: https://goo.gl/fpbQtp Bodum Bistro Water Kettle: http://amzn.to/2y0lAcS Musubi Press: http://amzn.to/2yq3V1E Nylon-Mesh Food/Beverage Strainer Bags: http://amzn.to/2y0nAGE\ Variety Pack Ziploc Bags: http://amzn.to/2y1kZwk W H A T I U S E T O F I L M Canon Rebel T5i: http://amzn.to/2hZI3Rj Slik Tripod: http://amzn.to/2zx2gF8 Neewer Ring Light: http://amzn.to/2lbFJey INGREDIENTS 5 Cloves of Garlic, finely minced 2 Shallots, finely minced 1 large stalk of lemongrass 3 Kaffir limes leaves 3 slices of galangal 3 large chicken breasts Salt Fish Sauce (about 1 ladle or 1/2 cup) Cooking oil 1 can of red curry paste 1/2 can of sweet thai noodle sauce (optional) 1 can of coconut milk 6-8 cups of chicken stock + 2 cubes chicken bullion 1 cup of bamboo shoots (sliced into bite size pieces) Vermicelli noodles (prepare as directed on bag) DIRECTIONS Use a stock pot to boil chicken in salted water and lemon grass (25 min). Remove chicken and let cool, reserve stock. Once chicken has cooled, remove meat from bones, pound in a mortar and pestle to further break up the meat, set aside. Coat large stock pot with oil, add garlic and shallots and fry until golden brown. Add curry paste, fry until fragrant. Stir 1/4 can of coconut milk to curry paste. Add shredded chicken, galangal and kaffir lime leaves, stir until combined. Add bamboo shoots, remaining can of coconut milk, and reserved chicken stock and bullion. Season with salt and fish sauce to taste. Bring to a boil and serve with vermicelli noodles and slaw. SLAW INGREDIENTS Shredded cabbage (green/red) Bean sprouts Chopped cilantro and mint leaves Bean sprouts Shredded banana flower (optional) ADDITIONAL ACCOMPANIMENTS (optional) Lime wedges Fish sauce Thai Chilies (fresh or flake) Shrimp paste Sriracha