From Malaysia, this wonderfully spicy and creamy soup is a well-kept secret. This soup can also be made with chicken only.
4 cups (1 L) homemade or low-sodium chicken stock
2 tsp (10 mL) extra-virgin olive oil
3/4 lb (350 g) chicken breast fillets, trimmed and cut into thin strips
1 1/2 oz (40 g) Thai red curry paste
1 cup (250 mL) coconut milk
2 kaffir lime leaves, finely shredded (optional)
1/2 lb (225 g) brown rice vermicelli noodles
12 shrimps (size 21/25), cooked and peeled
2 green onions, finely sliced on the diagonal
1 cup (250 mL) bean sprouts
2 Tbsp (30 mL) firmly packed fresh coriander, mint leaves, or combination
1 lime, cut into wedges
Sambal chili paste to taste (optional)
Pour stock in pan and bring to a boil.
Heat oil in large saucepan; brown chicken in batches; reserve. Add curry paste to saucepan and cook for 1 minute over medium-high heat, stirring continuously until fragrant. Add stock, coconut milk, and kaffir lime leaves (if using). Bring to a boil, then reduce heat to simmer for 10 minutes.
Bring large pot of water to a boil. Crush noodles lightly with fingers and add to pot; stir to prevent noodles from sticking. Cook for 5 to 7 minutes or until noodles are cooked. Drain well.
Divide noodles, shrimp, and chicken among 4 bowls and pour hot soup over. Add garnishes and serve immediately.
Each serving contains: 492 calories; 32 g protein; 16 g total fat (11 g sat. fat, 0 g trans fat); 53 g carbohydrates (1 g sugars, 4 g fibre); 482 mg sodium
Shrimps are sorted by size and sold accordingly. For example, 21/25 means that there are 21 to 25 shrimps of that size in 1 lb (450 g). The higher the numbers, the smaller the shrimps, and vice versa.
source: “International Soups“, alive #360, October 2012