Coconut Milk in Chicken Broth with Garnishes

Ingredients

¼ cup peeled and deveined shrimp or shredded chicken

2 cloves garlic, sliced

1 teaspoon chopped fresh ginger

¼ cup sliced onion

1 teaspoon coriander

¼ teaspoon turmeric

2 cups coconut milk

2 tablespoons peanut or corn oil

2 cups chicken broth

1 stalk lemongrass

2 teaspoons salt

The Garnishes

One 2-ounce package cellophane noodles

1 cup bean sprouts

2 cups cubed cooked chicken

2 scallions, chopped

 

 

Method

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.