Coconut Milk in Chicken Broth with
Garnishes
1.
Crush
the shrimp, garlic, ginger, onion, coriander, turmeric and 3 cups of the
coconut milk into a paste in the blender. Heat the oil in a large
saucepan, and fry the paste for two minutes. 2.
Add
the chicken broth, the balance of the coconut milk (1½ cups), the
lemongrass and salt, and bring to a boil. Simmer over low heat for five
minutes to distribute the flavors. 3.
Soak
the noodles in hot water for ten minutes; drain and cut in half. Blanch
the bean sprouts in hot water for five minutes; drain well. 4.
To serve, distribute the garnishes in individual serving bowls,
pour ½ cup of the hot broth into each soup plate and add the garnishes to
taste. |