Serves 2
320g fresh won ton noodles
160g fresh won ton noodles for deep frying to make a crunchy topping
400g sliced sirloin beef
6 cups chicken broth
1 can coconut milk (398ml)
3 tbsp red curry paste
3 tbsp vegetable oil
2 tbsp sugar
2 tbsp fish sauce
1/2 tbsp ground tumeric
1 cinnamon stick
4 star anise
chopped fresh coriander
2 tbsp garlic oil
Bring chicken broth to boil with star anise, cinnamon stick, and coconut milk.
Add 3 tbsp oil to non-stick wok and warm over medium heat. Add curry paste and ground tumeric. Mix well and cook for 1 minute. Transfer them to the pot and mix well. Boil for 15 minutes.
Add beef and bring to a boil for 5 minutes. Add fish sauce and sugar, bring to a boil for 5 minutes.
For noodles:
In another pot, bring 3 cups of water to a boil. Loosen won ton noodles in the pot, using chop sticks to separate them. Cook for 1 minute then rinse them in cold water. Drain water and add garlic oil and set aside.
For deep fried won ton:
Add about 1/2 cup of vegetable oil to non-stick wok and warm over medium heat. Loosen and add won ton noodles once oil is hot. Stir-fry for one minute. Remove noodles and place them on paper towel.
To prepare:
Place cooked noodles in a bowl, add broth and coriander for garnish. Top with crunchy won ton noodles and serve.