Asian Tsunami Fusion Soup

• 4 lbs chicken
• 6 cups chicken broth
• 1/2 lb shrimp, medium size,peel and deveined
• 1 teaspoon baking soda
• 7 -10 ounces rice noodles, rice sticks/vermicelli/bean thread (or 6 small individual packages which contain 1.76 oz each, substitute yellow egg noodles)
• 10 ounces bean sprouts (remove whiskers and seed pods, blanch briefly, retain crispness)
• 20 fluid ounces curry paste (I prefer Yeo's Singapore Curry Gravy Brand or Amofood Saloma Curry Gravy Brand, substitute curry pow)
• 14 ounces coconut milk, non-sweet
• 3 tablespoons cornstarch, and
• 1/4 cup water (mix into a slurry)
• 2 -3 tablespoons lemon juice
• 2 lemons, cut into wedges
• 1/3 cup green peppers (medium hot, reserve some for the topping) or 1/3 cup red pepper, chopped (medium hot, reserve some for the topping)
• 1/3 cup cashews (not raw)
• 4 hard-boiled eggs, cut each into quarters
• 24 basil leaves, plus
• 4 sprigs basil, with leaves,rinse under water to remove sand

1. Cut chicken up into large pieces (remove skin & fat and discard the liver, gizzard, heart, neck) and put into a large pot with stock; bring to a boil and then a low simmer for about 30+ minutes (make sure chicken is cook thoroughly); discard scum on top
2. Split shrimp slightly lengthwise; place in a bowl with baking soda & a little water and let sit for 10 minutes; place shrimp in a pot of boiling water and cook for about 30 seconds to 1 minute; when shrimp turns pink remove (do not overcook);set aside
3. Place rice noodles in a pot of boiling water and cook for 2 minutes, drain; set aside; (If using small individual packages of rice noodles cook just before serving and place in large individual bowls)
4. Remove chicken pieces and allow to cool; then remove the meat from the bone and cut up into bite size pieces; set aside
5. Run stock through a sieve and retain approximately 4 1/2 cups
6. Add to stock a large pot and then curry paste, coconut milk, lemon, ginger, cornstarch & water slurry, stir and bring to a boil; then lower heat to a simmer
7. Add chicken pieces into pot and simmer 3 minutes
8. Add red/green chopped peppers and stir a few times, cook 1 minute
9. In big individual bowls add rice noodles, chicken and stock; then on top and around the sides add some shrimps, bean sprouts, egg quarters, cashews, red/green peppers and 6 or more basil leaves
10. On individual side plates, have extra lemon wedges, bean sprouts, and basil leaves on stems
11. Get out your digital camera and take a photo... then enjoy!
12. Notes:
13. 1)This soup is similar to Soto Ayam (Chicken Soup from Malaysia) and is typical of many soups found at hawker stalls/stands on the streets in southeast Asia; This recipe uses a commercial brand curry gravy; If the brands noted above are not available, substitute curry powder and spices to taste; For ideas on spices and amounts do a search on the Internet "Malaysia Singapore Curry Recipes"
14. 2)This soup is medium hot using the curry paste brands, so if desired use less curry paste to taste

chicken, chicken broth, shrimp, baking soda, rice noodles, bean sprouts, fluid ounces curry paste, coconut milk, cornstarch, water, lemon juice, lemons, green peppers, cashews, eggs, basil, basil

Taken from www.food.com/recipe/asian-tsunami-fusion-soup-116348 (may not work)