Measurements

• 200g Rice Noodles
• 400ml Coconut Milk
• 200g Shrimp
• 200g Chicken
• 2 tbsp Fish Sauce
• 1 Lime
• 2 tbsp Chili Paste
• 1 Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 stalks Lemongrass
• 1 tsp Turmeric
• 1 tsp Coriander
• 1 tsp Cumin
• 3 Cardamom pods
• Fresh Cilantro, for garnish
• 100g Bean Sprouts
• 100g Tofu
• 2 tbsp Oil

Preparation Method

• 1. Cook rice noodles according to package instructions, then drain and set aside.
• 2. Heat oil in a large pot over medium heat.
• 3. Add onions, garlic, ginger, and lemongrass, sauté until fragrant.
• 4. Stir in chili paste, turmeric, coriander, cumin, and cardamom, cook for 2 minutes.
• 5. Add chicken slices, cook until browned.
• 6. Pour in coconut milk and fish sauce, bring to a simmer.
• 7. Add shrimp and tofu, cook until shrimp is pink and cooked through.
• 8. Stir in lime juice, adjust seasoning with salt if needed.
• 9. Divide cooked noodles into bowls.
• 10. Ladle soup over noodles.
• 11. Top with bean sprouts and fresh cilantro.
• 12. Serve hot and enjoy.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.