Ingredients

Paste

1. Shallots – 2
2. Spring onion (white part) – 1 tbsp
3. Fresh red chillies (birds eye) – 2
4. Coriander root or stalk – 8 to 10

Curry powder (roasted)

5. Aniseed (saunf) – 1 tsp
6. Cumin seeds – 1 tsp
7. Black pepper seeds – 1/2 tsp
8. Coriander seeds – 2 tsp
9. Cloves – 5 to 6
10. Green cardamom – 2
11. Cinnamon stick (1 inch) – 1

For the soup

12. Mushroom (sliced) – 2
13. Carrot – 1
14. Spring onion (small) – 1
15. Coriander leaves – 2 tbsp
16. Chicken – 50 to 80 gms
17. Curry powder – 1 tsp
18. Soya sauce – 1 tbsp
19. Chicken stock cube – 1/2 to 1
20. Coconut milk – 1 1/2 cup
21. Water – 2 cup
22. Rice noodles – 30 to 40 gms
23. Bean sprouts – handful
24. Coriander leaves (chopped) – 1/4 cup

Garnishing

25. Shallots – 5 to 6
26. Garlic – 3
27. Red dry chillies (remove the seeds) - 2

Method

Coconut milk

1. For making coconut milk, I have used coconut milk powder. I have made the coconut milk as per its instructions.
2. I have used 3 tbsp of coconut milk powder mixed with the 1 1/2 cups of warm water to make about 1 1/2 cups of coconut milk.

Garnishing

3. The fried onion mixture is used in the end for the soup
4. Fry the shallots in oil, garlic and dry chillies until golden brown. Remove and place it on a tissue paper.
5. Take some fried shallots mixture 2 tbsp or more and add 1 1/2 tsp of sugar or as per the requirement. Mix well and crush in a pestle and mortar. Remove and keep it aside.

Paste

6. Chop all the ingredients for the paste. You can use pestle and mortal or food processor for grinding the ingredients to a paste.
7. I have used pestle and mortar. First crush the shallots, then red chillies and coriander roots or stem.
8. Crush until its a paste but not very smooth. Remove and keep it aside.
9. Take a vessel, place the noodles, pour boiled hot water on the noodles and keep it soaked for 12 to 15 mins.
10. Strain it in a strainer and rinse under cold water to keep the noodles separate from each other.
11. Again strain it and toss with 1 tsp vegetable or sunflower oil so that the noodles won’t stick to each other. Keep it aside.
12. Take a vessel, add coconut milk, chicken, the paste, chicken stock cube, water and curry powder. Cook on medium heat for 7 to 8 mins or until cooked.
13. Add carrots, mushroom and soya sauce. Boil for 3 to 4 mins.
14. Add the boiled noodles, mix well, and cook for 1 min.
15. Add coconut milk again, bean sprouts and coriander leaves. Simmer for about 3 mins and switch off.
16. Garnish with crushed chillies and shallots mixture (1 tsp to 2 tsp). Drizzle some lime juice and eat hot.

Notes

1. You can use any one - shallots or spring onions.
2. You can use coconut milk from a tin or fresh coconut milk.
3. You can adjust with the ingredients as you like.
4. The fried shallots mixture can be kept in the fridge. You can just serve on the soup whenever required. Crush it with sugar and serve.
5. You can also use prawns instead of chicken.