• ¼ cup peeled and deveined shrimp or shredded chicken
• 2 cloves garlic, sliced
• 1 teaspoon chopped fresh ginger
• ¼ cup sliced onion
• 1 teaspoon coriander
• ¼ teaspoon turmeric
• 2 cups coconut milk
• 2 tablespoons peanut or corn oil
• 2 cups chicken broth
• 1 stalk lemongrass
• 2 teaspoons salt

THE GARNISHES:

• One 2-ounce package cellophane noodles
• 1 cup bean sprouts
• 2 cups cubed cooked chicken
• 2 scallions, chopped

• Crush the shrimp, garlic, ginger, onion, coriander, turmeric and 3 cups of the coconut milk into a paste in the blender. Heat the oil in a large saucepan, and fry the paste for two minutes.
• Add the chicken broth, the balance of the coconut milk (1½ cups), the lemongrass and salt, and bring to a boil. Simmer over low heat for five minutes to distribute the flavors.
• Soak the noodles in hot water for ten minutes; drain and cut in half. Blanch the bean sprouts in hot water for five minutes; drain well.
• To serve, distribute the garnishes in individual serving bowls, pour ½ cup of the hot broth into each soup plate and add the garnishes to taste.

Makes 6 servings.