Total Time
1 Hour
Yield
Serves 4 to 6
Photo: Annabelle Breakey; Styling: Karen Shinto

How to Make It

Step 1

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.

Step 2

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.

Step 3

Pour in coconut milk, broth, sugar, and salt; add cinnamon and lemongrass. Bring to a boil, then simmer, covered, 20 minutes.

Step 4

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.

Step 5

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.

Step 6

*Find in the Asian aisle of a well-stocked grocery store or at an Asian market.

Step 7

Note: Nutritional analysis is per 1 1/2-cup serving.

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