Singapore-Style Shrimp and Noodle Soup
- 250 grams Chinese egg noodle (Mie noodles)
- 2 shallots
- 2 garlic
- ½ chile pepper
- 2 teaspoons Turmeric
- 1 tablespoon Shrimp paste (or crab butter)
- ½ teaspoon ground cilantro
- 1 sprig Lemongrass
- vegetable oil (for sauteing)
- 500 milliliters Coconut milk (unsweetened)
- ¾ liter Chicken broth
- 400 grams Chicken breasts
- 12 shrimp peeled and deveined)
- ½ bunch scallions
- 2 cooked Quail egg (for garnish)
- fresh cilantro (for garnish)
Cook the noodles according to package directions and drain. Cut the noodles into shorter lengths.
Peel and finely chop the shallots and garlic. Rinse and remove the seeds from the chile and chop finely. With a hand blender, food processor, or blender puree the shallots, garlic and chile with the turmeric, coriander, shrimp paste and 100 ml (approximately 1/2 cup) coconut milk until smooth.
Heat some of the oil in a large saucepan and saute the puree with the lemongrass, stirring for about 1 minute. Add half the chicken broth and the remaining coconut milk and bring to a boil. Add salt and sugar, reduce to a simmer and cook over low heat for about 15 minutes.
Meanwhile, bring the remaining chicken broth to a boil in a saucepan, add the chicken breasts, reduce to a simmer and cook until the chicken is just cooked through, about 10 minutes.
Remove the cooked chicken from the broth and cut into bite-size pieces.
If the soup is too thick, add a little of the broth the chicken cooked in.
Thinly slice the scallions on the diagonal.
Add the shrimp and the scallions to the soup and simmer until the shrimp are almost cooked through. Add the noodles and the chicken to the soup, briefly heat and serve with halved quail eggs and fresh cilantro.