- 2 tablespoons coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 4 cloves
- 1/4 teaspoon ground turmeric
- 5 to 8 dried arbol chiles, stemmed
- 2 lemongrass stalks
- 3 tablespoons vegetable oil
- 1 pound boned, skinned chicken thighs, cubed
- 1 teaspoon shrimp paste*
- 3 large shallots, thinly sliced
- 1 can (13.5 oz.) coconut milk
- 1 qt. reduced-sodium chicken broth
- 2 teaspoons sugar
- 3 teaspoons kosher salt
- 1 cinnamon stick
- 6 ounces mung bean sprouts, rinsed
- 8 ounces wide rice noodles
- 1/3 cup fresh mint leaves, torn
- 1/3 cup fresh cilantro leaves, torn
- Lime wedges
- Sambal oelek chili paste*
- calories 494
- caloriesfromfat 46 %
- protein 27 g
- fat 25 g
- satfat 14 g
- carbohydrate 39 g
- fiber 2.7 g
- sodium 1455 mg
- cholesterol 81 mg
How to Make It
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, shrimp paste, shallots, and reserved spices and cook, stirring constantly, until fragrant, 2 minutes.
Pour in coconut milk, broth, sugar, and salt; add cinnamon and lemongrass. Bring to a boil, then simmer, covered, 20 minutes.
Boil bean sprouts in a large pot of boiling water until softened, 2 minutes. Transfer sprouts to a bowl. Add noodles to pot and cook until firm, 4 minutes. Drain; rinse well.
Divide sprouts and noodles among 6 bowls. Ladle in soup (remove cinnamon and lemongrass) and top with mint and cilantro. Serve with limes and sambal.
*Find in the Asian aisle of a well-stocked grocery store or at an Asian market.
Note: Nutritional analysis is per 1 1/2-cup serving.