Asian Tsunami Fusion Soup |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 4 |
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This recipe is dedicated to all the children, past, present and future who were affected by the earthquake and Tsunami of 2004. This main soup bowl is a fusion of Asian tastes from several of the 11 countries in the Indian Ocean which the Tsunami reached. From Indonesia this soup contains hot, spicy & lemon flavors, from Sri Lanka/Ceylon coconut & ginger flavors, from Thailand shrimp & chicken, from Malaysia rice noodles and from Singapore the curry taste. This is a very visually appealing bowl of soup, so get your digital camera ready and snap a few. Ingredients:
4 lbs chicken |
6 cups chicken broth |
1/2 lb shrimp, medium size,peel and deveined |
1 teaspoon baking soda |
7 -10 ounces rice noodles, rice sticks/vermicelli/bean thread (or 6 small individual packages which contain 1.76 oz each, substitute yellow egg noodles) |
10 ounces bean sprouts (remove whiskers and seed pods, blanch briefly, retain crispness) |
20 fluid ounces curry paste (i prefer yeo's singapore curry gravy brand or amofood saloma curry gravy brand, substitute curry pow) |
14 ounces coconut milk, non-sweet |
3 tablespoons cornstarch, and |
1/4 cup water (mix into a slurry) |
2 -3 tablespoons lemon juice |
2 lemons, cut into wedges |
1/3 cup green peppers (medium hot, reserve some for the topping) or 1/3 cup red pepper, chopped (medium hot, reserve some for the topping) |
1/3 cup cashews (not raw) |
4 hard-boiled eggs, cut each into quarters |
24 basil leaves, plus |
4 sprigs basil, with leaves,rinse under water to remove sand |
Directions:
1. Cut chicken up into large pieces (remove skin & fat and discard the liver, gizzard, heart, neck) and put into a large pot with stock; bring to a boil and then a low simmer for about 30+ minutes (make sure chicken is cook thoroughly); discard scum on top
2. Split shrimp slightly lengthwise; place in a bowl with baking soda & a little water and let sit for 10 minutes; place shrimp in a pot of boiling water and cook for about 30 seconds to 1 minute; when shrimp turns pink remove (do not overcook);set aside
3. Place rice noodles in a pot of boiling water and cook for 2 minutes, drain; set aside; (If using small individual packages of rice noodles cook just before serving and place in large individual bowls)
4. Remove chicken pieces and allow to cool; then remove the meat from the bone and cut up into bite size pieces; set aside
5. Run stock through a sieve and retain approximately 4 1/2 cups
6. Add to stock a large pot and then curry paste, coconut milk, lemon, ginger, cornstarch & water slurry, stir and bring to a boil; then lower heat to a simmer
7. Add chicken pieces into pot and simmer 3 minutes
8. Add red/green chopped peppers and stir a few times, cook 1 minute
9. In big individual bowls add rice noodles, chicken and stock; then on top and around the sides add some shrimps, bean sprouts, egg quarters, cashews, red/green peppers and 6 or more basil leaves
10. On individual side plates, have extra lemon wedges, bean sprouts, and basil leaves on stems
11. Get out your digital camera and take a photo… then enjoy!
12. Notes:
13. 1)This soup is similar to Soto Ayam (Chicken Soup from Malaysia) and is typical of many soups found at hawker stalls/stands on the streets in southeast Asia; This recipe uses a commercial brand curry gravy; If the brands noted above are not available, substitute curry powder and spices to taste; For ideas on spices and amounts do a search on the Internet Malaysia Singapore Curry Recipes
14. 2)This soup is medium hot using the curry paste brands, so if desired use less curry paste to taste
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