Description
This is a spicy Malaysian soup adapted from Sunset magazine and has a wonderful coconut milk base with lemongrass and lime flavors. Tested and loved at soup night. Can use fish instead of chicken.
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Directions
1. Grind coriander, peppercorns, cumin, fennel, cloves, turmeric, and chiles coarsely in a spice grinder. If you are using the fresh chiles don't grind them, add them at step 3. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small, heavy frying pan.
2. Heat oil in a large pot over medium heat. Add chicken, shrimp paste, shallots, and reserved spices and cook, stirring constantly, until fragrant, 2 minutes.
3. Pour in coconut milk, broth, sugar, and salt; add cinnamon and lemongrass. Bring to a boil, then simmer, covered, 20 minutes.
4. Boil bean sprouts in a large pot of boiling water until softened, 2 minutes. Transfer sprouts to a bowl. Add noodles to pot and cook until firm, 4 minutes. Drain; rinse well.
5. Divide sprouts and noodles among 6 bowls. Ladle in soup (remove cinnamon and lemongrass) and top with mint and cilantro. Serve with limes and sambal.
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Ingredients
 2 tablespoons coriander seeds, can use ground coriander (1.5 T)
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon fennel seeds
4 cloves
1/4 teaspoon ground turmeric
5 to 8 dried arbol chiles, stemmed, also can use fresh thai chiles and add to broth cut in half
2 lemongrass stalks
3 tablespoons vegetable oil
1 pound boned, skinned chicken thighs, cubed
1 teaspoon shrimp paste
3 large shallots, thinly sliced
1 can coconut milk
1 qt. reduced-sodium chicken broth
2 teaspoons sugar
3 teaspoons kosher salt
1 cinnamon stick
6 ounces mung bean sprouts, rinsed
8 ounces wide rice noodles
1/3 cup fresh mint leaves, torn
1/3 cup fresh cilantro leaves, torn
1/3 cup fresh thai basi leaves, torn
Lime wedges
Sambal oelek chili paste
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