This Malaysian and Singaporean spicy soup with noodles has been embraced by Australians seeking flavor-packed adventures. This version is made with plenty of fresh cilantro and coconut milk, and includes chicken for protein, but feel free to replace it with tofu for a vegetarian version.
Special Diets:
Ingredients
Method
Place shrimp sauce, chiles, garlic, turmeric, cumin, coriander, cilantro and lemongrass into a food processor or blender and combine thoroughly until a thin paste is formed. Set aside.
Heat a large pot over medium high heat, add oil and heat until hot but not smoking.
Add chicken in batches and cook, stirring frequently, until browned on all sides.
Remove chicken and set aside.
Add lemongrass mixture to pot and cook, stirring frequently, until aromatic and starting to brown, 2 to 3 minutes.
Stir in broth, makrut lime leaves, chicken and brown sugar.
Bring to a simmer and stir in coconut milk.
Simmer gently for 7 to 10 minutes or until chicken is cooked through.
Stir in bok choy and cook until lightly wilted, a few minutes longer.
To serve, drain rice noodles and divide them among bowls.
Ladle hot soup over noodles and garnish each bowl with bean sprouts, snap peas, cucumbers, mint and cilantro.
Serve with wedges of lime on the side.
Nutritional Info
Serving Size
Calories
430
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.