Spicy Malaysian Soup
2 T. coriander seeds
1 tsp each black peppercorns, cumin seeds, and fennel seeds
¼ tsp. ground tumeric
5 to 8 dried arbol chilies, stemmed
2 lemongrass stalks
3 T. coconut oil
1 lb. chicken thighs, skinned
1 T. fish sauce (or shrimp paste*)
2 carrots, julienned
2 zucchini, julienned
3 large shallots, thinly sliced
2 large garlic cloves, thinly sliced
2 T. fresh ginger, minced
1 qt. chicken broth, gluten free
1 can (13.5) coconut milk
3 tsp kosher salt
1 cinnamon stick
6 oz. mung bean sprouts, rinsed
8 oz. wide rice noodles
1/3 cup each of fresh mint, cilantro, and Thai-basil leaves
1 red jalapeno, halved and sliced
Sambal oelek chili paste*.
Grind coriander, peppercorns, cumin, fennel, cloves, turmeric, and chiles coarsely in a spice grinder. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small, heavy frying pan.
Heat oil in a large pot over medium heat. Add chicken, fish sauce, shallots, julienned vegetables, and reserved spices and cook, stirring constantly, until fragrant, 2 minutes.
Pour in coconut milk, broth, and salt; add cinnamon and lemongrass. Bring to a boil, then simmer, covered, 20 minutes.
You may boil bean sprouts in a large pot of boiling water until softened, 2 min. Transfer sprouts to a bowl. (I did not do this)Add noodles to pot and cook until firm, 4 minutes. Drain; rinse well. (I left out noodles)
Divide sprouts and noodles among 6 bowls. Ladle in soup (remove cinnamon and lemongrass) and top with mint and cilantro, and Thai-basil and jalapeno. Serve with limes and sambal.
*Find in the Asian aisle of a well-stocked grocery store or at an Asian market.
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