Asian Tsunami Fusion Soup

Recipe by SkipperSy
READY IN: 2hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    lbs chicken
  • 12
    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
  • 14
    cup water (mix into a slurry)
  • 2 -3
    tablespoons lemon juice
  • 2
    lemons, cut into wedges
  • 13
    cup green peppers (medium hot, reserve some for the topping) or 1/3 cup red pepper, chopped (medium hot, reserve some for the topping)
  • 13
    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
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DIRECTIONS

  • 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
  • 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
  • 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)
  • Remove chicken pieces and allow to cool; then remove the meat from the bone and cut up into bite size pieces; set aside
  • Run stock through a sieve and retain approximately 4 1/2 cups
  • 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
  • Add chicken pieces into pot and simmer 3 minutes
  • Add red/green chopped peppers and stir a few times, cook 1 minute
  • 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
  • On individual side plates, have extra lemon wedges, bean sprouts, and basil leaves on stems
  • Get out your digital camera and take a photo… then enjoy!
  • Notes:
  • 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"
  • 2)This soup is medium hot using the curry paste brands, so if desired use less curry paste to taste
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