Coconut Milk in Chicken Broth with Garnishes

Ingredients:

1/4 cup peeled and deveined shrimp or shredded chicken
2 cloves garlic, 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 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 (1 ½ 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.

Source : melroseflowers.com