International Cuisine

Coconut Milk in Chicken Broth with Garnishes

Sunday, February 1, 2009

# 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


* One 2-ounce package cellophane noodles
* 1 cup bean sprouts
* 2 cups cubed cooked chicken
* 2 scallions, chopped


* 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 (1½ 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 ½ cup of the hot broth into each soup plate and add the garnishes to taste.

Makes 6 servings.