Coconut Milk In Chicken Broth With Garnishes - {Laksa}

By á-170456

Ingredients

• THE GARNISHES:
• 1/4 cup peeled deveined shrimp or shredded chicken
• 2 garlic cloves sliced
• 1 teaspoon chopped fresh ginger
• 1/4 cup sliced onion
• 1 teaspoon coriander
• 1/4 teaspoon turmeric
• 2 cups coconut milk
• 2 tablespoons peanut or corn oil
• 2 cups chicken broth
• 1 lemongrass stalk
• 2 teaspoons salt
• 1 package cellophane noodles - (2 oz)
• 1 cup bean sprouts
• 2 cups cubed cooked chicken
• 2 scallions chopped

Details

Servings 6

Preparation

Step 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.

Add the chicken broth, the balance of the coconut milk (1 1/2 cups), the lemongrass and salt, and bring to a boil. Simmer over low heat for five minutes to distribute the flavors.

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.

To serve, distribute the garnishes in individual serving bowls, pour 1/2 cup of the hot broth into each soup plate and add the garnishes to taste.

This recipe yields 6 servings.