Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g
rice stick
noodles (
vermicelli) 100g mung bean sprouts + extra for garnish 1/2 cup shredded roast chicken
I used: powdered lemongrass for the bottled, onions for the shallots, Penzey's sweet curry powder plus 1 tsp Chinese chile garlic paste for the red curry paste, three times as much garlic, a full tablespoon of sugar (brown), mung bean
noodles for the
rice vermicelli, green beans (par -
cooked in the microwave then salted and blistered in the wok) for the peas, twice as much cilantro, an equal amount of chopped scallions, and an equal amount of chopped peanuts as a garnish.