Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.
StovePot
2
Turn down and simmer gently 2.5–3 hours.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3
Strain the stock.
Colander
For the Boiled Egg
4
Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm.
StovePot
5
Gently lower the eggs into it with a spoon.
6
Turn down the heat slightly and simmer 10–11 minutes.
Stove
7
Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end.
Ice bath
💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.
To assemble
8
Heat the oil in a pot and fry the garlic and ginger in it 2 minutes, until fragrant.
StovePot
9
Add the curry and fry 1 minute, until fragrant.
Stove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
10
Add the coconut milk, stock and fish sauce and bring to a boil.
Stove
11
Add the chicken and cook 10 minutes, until the chicken is cooked.
Stove
💡Thin chicken slices cook in the simmering stock within minutes and stay tender; a thick slice needs more time.
12
Sharpen the stock with the lime juice.
13
Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
StovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
14
Drain.
Colander
15
Divide the gluten-free pasta among the bowls and pour the boiling soup over them.
Ladle
16
Halve the eggs and arrange them on top, then sprinkle with the cilantro.
Knife
608calories
28 gprotein
44 gcarbs
36 gfat
● protein 18%● carbs 28%● fat 53%
Per serving, servings (calculated for this version)
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Ice bath· 💡 Workaround, changes the dish: Refrigerator (Much longer, less green color)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
By the steps, as the recipe is built now: another version or addition can change the list.
