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Thai Red Curry Noodles

Total Time40 mins
Course: Main Course
Cuisine: Asian
Servings: 2 people

Ingredients

  • 2 quarts of Chicken Soup
  • 2 Large Spoons of Coriander Powder
  • 1 tablespoon of Rice Powder
  • 1 Pint of good Milk
  • 2 Large Onions sliced

  • 1 Piece of Ginger
  • 1 Garlic small one

  • ½ Teaspoon of Cumin Powder
  • 1 Dessertspoon Butter

Instructions

  • Let these simmer for ten minutes, now strain it through a muslin or gravy strainer.
    2 quarts of Chicken Soup, 2 Large Onions
  • When the onions are browned add the mollagoo tanney with a small bay leaf, and skim off the grease, and send to table in a soup tureen as a soup; but this should be used instead of soup, or the first dish for a lunch or breakfast or dinner, but I recommend for dinner in Europe.
  • Cut lemon should be handed round with the above and plain boiled rice. Fried red herring wouldn't be a bad accompaniment. In India the mullagatawny is used generally once a week—say on a Sunday or Wednesday.
  • The natives usually have this mullagatawny on Fridays after their caste. Some mullagatawny are made of plain Curry stuffs, tamarind, etc., not worth for Europeans.
  • The Curry stuffs you use for mollagoo tanney should be very fine. Take a large stew-pan and mix all the above together, only one onion (sliced), garlic and ginger chopped up fine. Let these simmer for ten minutes, now strain it through a muslin or gravy strainer. Now fry the other onion in the dessertspoon of butter in another stew-pan.

Notes

Beat the sugar and the yolks of the eggs until light, add the well-beaten whites, and pour into them the coffee, boiling hot. Stir over the fire for a minute, take from the fire, add the vanilla, and, when cold, add the cream, and freeze.
Tips: Some parties who visited India like native mullagatawny better than the above, according to taste, but I recommend the above for Europeans. The cayenne pepper should be added if required hot.