Singapore-Style Chicken & Noodle Soup
Put onions, chiles, ginger, garlic, nuts, fish sauce, brown sugar, coriander, cumin, curry powder, turmeric, fennel and pepper in a blender. Puree until the mixture forms a paste.Advertisement
Heat oil in a large pot over medium heat. Using a spatula, scrape in the paste and cook, stirring, until it starts to color, 3 to 5 minutes. Add broth (or stock) and chicken and bring to a simmer. Simmer, turning the chicken once or twice, for 10 minutes. Stir in coconut milk, lime juice and soy sauce and simmer for 5 minutes more.
Remove the chicken and shred into bite-size pieces with two forks. Add tofu, tomatoes and bean sprouts to the soup and cook for 2 minutes. Stir in the shredded chicken.
Meanwhile, prepare noodles according to package directions.
To serve, divide the noodles among 8 soup bowls. Ladle soup over them and top with egg slices, scallions and cilantro. Serve with hot sauce and lime wedges, if desired.
Tip: Look for bean thread noodles, sometimes labeled vermicelli, mung bean or cellophane noodles, in the Asian section of large supermarkets or at an Asian market. Prepare according to package directions and rinse well to prevent sticking.
To make ahead: Cover and refrigerate the noodles, soup and toppings in separate containers for up to 2 days.
4 lean protein, 2 starch, 1 1/2 vegetable, 1/2 high-fat protein