Mee Noodles, Straw Mushroom & Chicken In Curry/Coconut Soup

At  first I was going to do a “authentic”  Malay, or Burmese ,or Thai, or Indonesian, or Indian, or whatever “authentic” coconut / curry / noodle / chicken dish. But then, for what ? There is a million and one recipes  (more or less “authentic”)  out there in the internet and book world available to anyone. But by now I believe  (hopefully)  that most of my readers subscribe to   “ChefsOpinion”  because of my interpretations of dishes and the ease  of which they can be duplicated more ore less closely  (adjust to whatever tickles your fancy).  So here we go,  Hans’ authentic  🙂  version of :  Mee Noodles, Straw Mushroom & Chicken In Curry/Coconut Soup.  Enjoy. Don’t break a leg running for authentic ingredients. Use what you’ve got available, what you like and what you can afford. The single most important authentic ingredient required for most dishes is love and passion. If you cook it and folk’s and you yourself love it –  Voilà ! Success !

Mee Noodles, Straw Mushroom & Chicken In Curry/Coconut Soup

Mee Noodles, Straw Mushroom & Chicken In Curry/Coconut Soup



Ingredient’s :

Chicken legs,  deboned, cubed
Mee noodles,   cooked, tossed with sesame oil
Chicken stock,
Coconut milk,
Straw mushroom,
Tomato,   seeded, julienned
Avocado,   diced
Onion,   julienned
Chilis,   julienned
Scallions,   sliced
Almonds,   slivered or crashed
Limes,   wedges
Curry powder,
Garlic paste,
Ginger,   grated
Fish sauce,
Maggi seasoning,
Scotch bonnet sauce,
Kosher salt,
Peanut oil,   to saute

Method :

Saute chicken, add vegetables and garlic, saute for one minute. Add garlic, ginger, curry powder, turmeric and almonds and saute until fragrant. Add coconut milk, chicken stock and salt and simmer for two minutes. Remove from heat. Add fish sauce and scotch bonnet sauce to taste (careful with the fermented fish sauce, check  HERE   first).  To serve, sprinkle with scallions and/or cilantro.

Bon Appetit !   Live is Good !