Southeast Asian Coconut Noodle Soup
I’d love to call this soup Malaysian, Indonesian, Thai, or Singaporean, but the fact of the matter is that each of these cuisines has *some* version of this soup, so I’ll simply call it “Southeast Asian”. The work comes mostly in chopping up the veggies, but you can always do that ahead of time.
4 cloves garlic, minced
8 large shallots, sliced thinly - divided usage
cooking oil for deep frying
1-inch piece ginger, peeled and crushed
3 tablespoons fish sauce, or to taste
1 teaspoon palm sugar
1 teaspoon turmeric
the meat from 4 chicken thighs, chopped roughly
1/2 lb. shrimp, peeled, halved if using large
1 13.5-oz can coconut milk
8 cups water
4 oz. bean thread noodles (a.k.a. vermicelli, a.k.a. glass noodles), rinsed
salt and freshly ground black pepper to taste
3 scallions, sliced thinly
3 limes, cut into quarters
fresh coriander/cilantro leaves for topping
In a wok or deep-fryer, deep-fry half of the shallot slices in preheated oil over medium-high heat, until golden and crisp. Remove with a slotted spoon and drain on paper towels.
In a large saucepan or casserole, put 3 tablespoons of the oil and heat until just at the point of smoking. Add minced garlic and stir for a few seconds. Add the rest of the shallots and stir a few minutes, then add the ginger. Continue to cook until shallots are limp and mixture is fragrant. Add fish sauce, palm sugar and turmeric. Stir well to combine. Add the chicken meat and the shrimp and cook until just opaque. Add water and coconut milk and bring to a boil over high heat. When boiling, lower heat to a simmer and stir well. Cook 10 minutes. Add bean thread noodles and cook 10 minutes more. When noodles are cooked through, remove from heat and serve immediately, with your choice of toppings.
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POSTED IN: Malaysian, Noodles : Asian, Singapore, Soups and Stews
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