Indonesian Chicken and Egg Curry Noodles

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This is a large meal for two. Inspired by the best meal I had in Bali this summer, at a little run down restaurant overlooking a volcano (Mount Batur). My mother actually use to make something similar when we were kids. (Sans curry ’cause we’re not southeast asian). It was a smooshy chicken noodle soup with lots of greens and fluffy eggs melted in. Any time one of us was feeling sick, she’d make us this soup. Perhaps my strong affinity towards this Indonesian dish is just due to homesickness. Anyway, don’t tell my mother, but I like it better with curry and shallots. Just a stronger, richer tasting meal.

INGREDIENTS:

  • 1 qt Chicken Stock
  • ~3 servings of noodles (I used dried, flat wavy noodles. plain dried ramen noodles are good, too)
  • chicken thigh meat, diced (yes. dark meat. do it.)
  • lime
  • fried shallots (comes in a plastic container w/ red lid. asian supermarkets)
  • ~3 tbs yellow curry paste (thai. ’cause that’s what i have.)
  • 1/2 medium onion, sliced
  • spinach (frozen OK, other asian greens, OK.)
  • 3 eggs
  • salt
  • optional: sliced green onions  and peppers as garnish

INSTRUCTIONS:

  1. Rub diced chicken meat with curry paste. Salt generously. Mix with your hands. It’s slimy. It’s fun. Please wash your hands.
  2. 4 qt pot – Heat on medium high. Add a tbs oil. When shimmering, add onions. Stir. Saute until soft ~5 min. Salt generously. Add 1 tbs curry paste and mix in.
  3. Add chicken stock. Bring to a  boil. Stir in another spoonful of curry paste or to taste. Add chicken, reduce heat to simmer. Cover and simmer 10 min.
  4. Bring heat up to medium high. When bubbling, add noodles directly into pot. If you are uncomfortable judging cooking times, you can boil a separate pot of water and cook noodles there. Skip to step 5 and ladle finished soup over it after wards.
  5. Once noodles are almost done but still white on the inside and slightly too hard for al dente, add handfuls of spinach (to your heart’s content). I used 1 handful of frozen spinach. It will expand as it cooks.
  6. Bring soup to a low simmer, no rolling bubbles. Lightly beat 3 eggs (whites and yolk still slightly separated), drizzle into soup. Like all over. Don’t just dump it into the center. Cover. 3 minutes or until eggs solidify (OK if still a bit runny. will continue to cook)
  7. Spoon into serving bowls. Squeeze in a bit of lime and toss in spoonful of fried shallots.

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Note: obviously not a picture of my recipe, seeing as there is a volcano in the background. These pics are from my vacation. I unfortunately ate all the noodles I made before I thought to take pictures. Next time!

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