Coconut Curry Noodle Soup
October, 2001

Serves 8 / This is an updated version of a classic Nonya soup, replacing Chinese-style rice noodles with udon and quail eggs with tender morsels of lightly fried tofu.

4 cloves garlic, peeled and chopped
1-2 bird chiles
1 large onion, diced
2-inch piece of ginger or galangal, peeled and chopped
2 teaspoons shrimp paste (optional)
2 teaspoons curry powder
2 stalks fresh lemongrass, peeled and diced, or zest of 1 lemon

1/2 pound organic, firm tofu
1 teaspoon oil
6-8 ounces udon noodles
1 egg, hard-boiled
1 cup canned light coconut milk
1 cup canned fat-free chicken broth
1-1/2 cups water
1 teaspoon salt
4 ounces raw shrimp, peeled and de-veined
4 ounces raw scallops
1 cup bean sprouts

1. In blender or food processor, purée garlic, chiles, onion, ginger, 1 teaspoon shrimp paste, curry powder and lemongrass until mixture forms liquid paste. Add a few teaspoons of water if necessary. Set aside.
2. Slice tofu into squares about 1-inch wide and 1/4-inch thick. In a nonstick pan, lightly fry in oil until edges are golden. Pat with paper towel to remove excess oil and set aside.
3. Boil udon noodles and set aside.
4. Slice hard-boiled egg; set aside.
5. Pour sambal into wok or soup pot and simmer on medium heat until bubbly and fragrant.
6. Add coconut milk, chicken broth and water. Bring to a boil. Add salt and 1 teaspoon shrimp paste.
7. Add seafood and tofu. Stir until cooked, about 4 minutes.
8. In individual bowls, put 1/2 cup noodles, some bean sprouts and a slice of egg. Cover with seafood soup. Serve immediately.

Calories 197,Fat 7,Perfat 30,Cholesterol 56,Carbo 22,Protein 13,Fiber ,Sodium