Coconut Milk In Chicken Broth With Garnishes - {Laksa}

1/4 cup peeled deveined shrimp or shredded chicken
2 garlic cloves, sliced
1 tsp chopped fresh ginger
1/4 cup sliced onion
1 tsp coriander
1/4 tsp turmeric
2 cups coconut milk
2 Tbs peanut or corn oil
2 cups chicken broth
1 lemongrass stalk
2 tsp salt
=== THE GARNISHES ===
1 package cellophane noodles - (2 oz)
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 (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.

Servings: 6