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 |
|
Instructions:
| 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. |
