Naomi Duguid's Coconut Sauce Noodles

Name: Naomi Duguid's Coconut Sauce Noodles
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Broth; 237 milliliters canned coconut milk; 946 milliliters chicken broth, from above or store bought if using boneless chicken; 1 kilograms bone-in chicken legs or breasts; or 1 1/2 pounds boneless chicken broth (if using bone-in chicken); 59 milliliters Toasted Chickpea Flour; 6 servings red chile powder; 2 hard-cooked hen or duck eggs, sliced (optional); 680 grams fresh egg noodles or 1 pound dried egg noodles; 1 teaspoon fish sauce; 1 Tbsp minced garlic; 2 limes, cut into wedges; 3 Tbsps peanut oil; 2 teaspoons salt; 237 milliliters thinly sliced shallots, soaked in water for 10 minutes, drained, and squeezed dry; 0 teaspoons turmeric; 177 milliliters water

Naomi Duguid's Coconut Sauce Noodles

Naomi Duguid's Coconut Sauce Noodles is a dairy free main course. This recipe serves 6. One serving contains 1072 calories, 53g of protein, and 54g of fat. This recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up chile powder, garlic, if using chicken, and a few other things to make it today. To use up the duck eggs you could follow this main course with the Flourless Paleo Keto Brownies – Dairy Free and Nut Free as a dessert. From preparation to the plate, this recipe takes around 2 hours and 30 minutes.

Instructions

If you are using bone-in chicken, cut the chicken off the bones. Set the meat aside.

Ingredients you will need

Meat

Bone

Place the bones in a medium pot and add the water, ginger, and shallots. Bring to a boil, half-cover, lower the heat, and simmer for an hour.

Ingredients you will need

Shallot

Ginger

Water

Equipment you will use

Pot

Remove the bones, ginger, and shallots, or strain the broth into a large saucepan. You should have about 4 cups broth; add water if necessary. (The broth can be made ahead and stored, once completely cooled, in a well-sealed container in the refrigerator; it can also be frozen.)

Ingredients you will need

Shallot

Ginger

Broth

Water

Equipment you will use

Sauce Pan

Meanwhile, about 30 minutes before the broth is ready, chop the reserved chicken meat or the boneless chicken into 1-inch pieces.

Ingredients you will need

Chicken Meat

Whole Chicken

Broth

Place in a bowl, add the fish sauce and 1/2 teaspoon of the salt, and mix well. Cover and set aside for 20 minutes.

Ingredients you will need

Fish Sauce

Salt

Equipment you will use

Bowl

Bring the chicken broth to a simmer.

Ingredients you will need

Chicken Broth

Put the chickpea flour in a small bowl, add 1/2 cup of the water, and whisk to blend it into a paste, then stir in the remaining 1/4 cup water. Scoop out some warm broth and whisk or stir it briskly into the chickpea mixture so there are no lumps.

Ingredients you will need

Chickpea Flour

Chickpeas

Broth

Water

Equipment you will use

Whisk

Bowl

Add it all back into the broth and whisk to incorporate it smoothly. Set aside.

Ingredients you will need

Broth

Equipment you will use

Whisk

Place a large wok or wide heavy pot over medium-high heat.

Equipment you will use

Pot

Wok

Add the oil and then the turmeric. Stir, then add the minced shallots and cook, stirring frequently, for 4 minutes or until translucent.

Ingredients you will need

Shallot

Turmeric

Cooking Oil

Add the garlic and cook for about 30 seconds, then add the chicken and stir-fry until all the meat has changed color.

Ingredients you will need

Meat

Garlic

Add the chicken broth and the remaining 1 teaspoon salt, then add the coconut milk and whole shallots, if using, and bring to a boil. Lower the heat and simmer until the oil rises to the surface, about 10 minutes.

Ingredients you will need

Chicken Broth

Coconut Milk

Shallot

Salt

Cooking Oil

Meanwhile, put on a large pot of water to boil. Put out six large soup bowls. Drop the egg noodles and fish balls, if using, into the boiling water. Lift out or drain when the noodles are cooked through, about 4 minutes for fresh noodles, 7 for dried.

Ingredients you will need

Egg Noodles

Pasta

Water

Fish

Soup

Equipment you will use

Bowl

Pot

Place about 1 cup noodles in each soup bowl. Ladle over the sauce generously. Top with 2 or 3 fish balls, if using, some fried noodles, and several slices of egg, if you wish. Put out the remaining fish balls, fried noodles, and egg slices on a platter, along with the lime wedges, chile powder, and shallot slices, so guests can top their soup as they wish.

Ingredients you will need

Chili Powder