Cambodian Curry Noodle Soup (Nom Banh Chok) Recipe by Chef Pisith Theam
Ingredients
for garnish
for condiments
Instructions
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Vegetables, herbs, and flowers should be cleaned and chopped
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Make curry
Boil the fish for 30 minutes in water with lemongrass, galangal, garlic, shallots, and Kaffir lime leaves
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Separate the fish from the stock you have acquired. Blend the turmeric with the lemongrass, galangal, garlic, shallot, and Kaffir lime leaves. Once combined, add the cooked fish and blend once more
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Bring the stock you've set aside and the above combination to a boil, then add fish sauce, palm sugar, fish stock, and coconut milk. Let the mixture cook for an additional 20 minutes
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Make noodle
Noodles should be cooked until soft (the amount of time will depend on the type of noodles you use). Put them in a bowl when they're done
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Serving
Pour the green curry onto the noodle. Put the veggies, freshly chopped herbs, and flowers on top
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Serve with the condiments at the table (chili for a spicy, lime for a sour taste)
Note
Omit some vegetables for ganishing if you could not find it