Ipoh Curry Noodles

Steps

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1. 1
   Prepare the broth base: keep and wash the spring onion roots, slice the ginger, and place in a pot. Add chicken breast, water, and chicken stock cube, then bring to a boil until the chicken is cooked through.
   ≈1:13
2. 2
   Prepare the curry paste: blend shallots, garlic cloves, anchovies, and soaked dried shrimp with a little water until very smooth and fine.
   ≈2:07
3. 3
   Fry the paste: heat oil in a wok until hot, add the blended paste and stir-fry until the oil separates from the spices, releasing their fragrance.
   ≈4:15
4. 4
   Add curry powder: add meat curry powder and chili paste, continue stir-frying until the spices are fully incorporated and the oil separates again.
   ≈4:37
5. 5
   Build the broth: pour in the cooked chicken broth, add another chicken stock cube, bring to a boil, then add coconut milk.
   ≈5:00
6. 6
   Adjust consistency and seasoning: add water to achieve the desired lighter soup consistency, taste and adjust salt. The broth should be aromatic and spicy but not too rich.
   ≈5:17
7. 7
   Add garnishes: finally add fish balls, fish cake, and fried tofu, cooking until heated through.
   ≈5:47
8. 8
   Prepare vegetables: cut pak choi into rough pieces, blanch in plenty of boiling water for 3-5 minutes until slightly softened, drain and immediately soak in cold water to keep it green.
   ≈6:09
9. 9
   Cook noodles: boil yellow noodles in plenty of water until soft, drain, and toss gently with a little oil if desired to prevent sticking.
   ≈6:52
10. 10
    Serve: place cooked noodles in a bowl, pour the curry broth over top, add shredded chicken, vegetables, and garnishes. Optionally sprinkle with red chilli, fried spring onions, and leaf celery.
    ≈7:17