Asian Tsunami Fusion Soup

This recipe is dedicated to all the children, past, present and future who were affected by the earthquake and tsunami of 2004. this main soup bowl is a fusion of asian tastes from several of the 11 countries in the indian ocean which the tsunami reached. from indonesia this soup contains hot, spicy & lemon flavors, from sri lanka/ceylon coconut & ginger flavors, from thailand shrimp & chicken, from malaysia rice noodles and from singapore the curry taste. this is a very visually appealing bowl of soup, so get your digital camera ready and snap a few.

Steps

Cut chicken up into large pieces and put into a large pot with stock.

Bring to a boil and then a low simmer for about 30+ minutes.

Discard scum on top.

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.

Set aside.

Place rice noodles in a pot of boiling water and cook for 2 minutes , drain.

Set aside.

Remove chicken pieces and allow to cool.

Then remove the meat from the bone and cut up into bite size pieces.

Set aside.

Run stock through a sieve and retain approximately 4 1 / 2 cups.

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.

Add chicken pieces into pot and simmer 3 minutes.

Add red / green chopped peppers and stir a few times , cook 1 minute.

In big individual bowls add rice no.

Ingredients

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