Chop 180 g onion and 35 g garlic. Bruise the whole 8 g lemongrass only with the flat side of a knife. Dry-toast 7 g cayenne, 8 g turmeric, 6 g coriander and 4 g cumin for 2 minutes at 170 °C, then pound with the onion and garlic into a curry paste.

Ingredients

• 850 gChicken, broilers or fryers, thigh, meat and skin, raw
• 1,900 gSoup, stock, chicken, home-prepared
• 650 gCoconut milk, used in cooking
• 330 gNoodles, egg, dry, enriched
• 1,300 gBeverages, water, tap, drinking not counted – removed
• 500 gBeverages, water, tap, drinking editorial addition
• 8 gLemon grass (citronella), raw not counted – removed
• 35 gGarlic, raw
• 180 gOnions, raw
• 7 gSpices, pepper, red or cayenne
• 8 gSpices, turmeric, ground
• 6 gSpices, coriander seed
• 4 gSpices, cumin seed
• 55 gSauce, fish, ready-to-serve
• 70 gLime juice, raw
• 30 gOil, peanut, salad or cooking

Method

1. Chop 180 g onion and 35 g garlic. Bruise the whole 8 g lemongrass only with the flat side of a knife. Dry-toast 7 g cayenne, 8 g turmeric, 6 g coriander and 4 g cumin for 2 minutes at 170 °C, then pound with the onion and garlic into a curry paste.
2. Simmer the paste and whole lemongrass with 650 g coconut milk, 1900 g broth and 55 g fish sauce for 8 minutes at 95 °C. Add 850 g chicken and cook for 14 minutes until 74 °C.
3. Boil all 330 g noodles in 1800 g water for five minutes and drain; an estimated 500 g water stays in the noodles and 1300 g is discarded. Separate 200 g from about 830 g cooked noodles, spread out and let steam-dry for three minutes. Heat 500 g oil in a small pot to 175 °C. Fry the dried noodles in two batches for about two minutes until crisp and drain. Remove the whole lemongrass from the soup.
4. Divide cooked noodles among eight bowls, ladle over curry soup, top with crisp noodles and add lime juice.