- 6
5/5
(1 Votes)
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
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.
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