We ate this last night and I asked my MIL how she made it so I can try next time. (Got one of my New Year's resolution done)
Red Curry powder
Sliced Bamboo shoots
Can Chicken Broth
Can Coconut Milk
For the soup base:
Boil the chicken bones for the broth, then discard the bones. Fry the curry powder with oil in a pan. Add bamboo shoots and pork. Bring to boil then add fish sauce, salt, coconut milk. The extra can of chicken broth is only needed if you don't have enough bones for the broth, it's all a taste test as to how much of everything you put in.
For the veggie topping:
Mix together the sliced cabbage, carrots, bean sprouts celantro and mint leaves
Mix the noodles with your toppings and soup and enjoy!
June Junque Journal Prompts with Mandy
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