Noom Pachok

• 1 lb chicken
• 5 cups water
• 1 white potato
• 1 yellow onion
• 2 -3 stalks lemongrass (bottoms only, minced)
• 1 bunch green onion, bottoms chopped
• cabbage (optional)
• salt or pepper
• 1 teaspoon shrimp paste
• 1 teaspoon toasted rice powder
• 1 tablespoon powdered rice root (probably not available)
• 1 tablespoon fish sauce
• 1 -2 teaspoon curry powder (or to taste see recipe below)
• 1 teaspoon chopped mint leaf (optional)
• cooking oil
• 1 (16 ounce) package angel hair pasta (the ones I had were very thin)
• bean sprouts (optional)
• Curry
• 3 tablespoons coriander seeds
• 2 teaspoons cumin seeds
• 1 teaspoon yellow mustard seeds
• 1 teaspoon fennel seed
• 2 teaspoons peppercorns
• 6 cloves
• 2 tablespoons turmeric
• 2 teaspoons red peppers

1. Grind and mix all curry ingredients.
2. Boil the chicken in 5 cups of water in a large pot until partially cooked and reserve stock.
3. Cook noodles according to instructions and set aside.
4. Dry and chop chicken, then add to a frying pan with oil, toasted rice powder and salt and fry until browned. Return to the pot and add all other ingredients including the cooked noodles. Bring to a boil for just a moment and simmer until the soup is thick.

chicken, water, white potato, yellow onion, bottoms only, green onion, cabbage, salt, shrimp paste, rice powder, powdered rice root, fish sauce, curry powder, mint leaf, cooking oil, angel hair pasta, bean sprouts, curry, coriander seeds, cumin seeds, yellow mustard seeds, fennel seed, peppercorns, cloves, turmeric, red peppers

Taken from www.food.com/recipe/noom-pachok-150007 (may not work)