Tamil-Style Chicken and Shrimp Noodle Soup

In a large pot, bring chicken pieces and broth to a boil. Reduce to a gentle simmer and cook for 30-40 minutes, skimming any foam that rises to the surface. (The chicken should be tender enough to easily shred with a fork when done.)

Meanwhile, butterfly the shrimp by cutting halfway through lengthwise. Toss with baking soda and 2 tablespoons water, let sit for 10 minutes, then rinse thoroughly.

Bring a pot of water to boil and cook shrimp for 30-60 seconds until just pink. Remove immediately and set aside.

Cook rice noodles according to package directions until just tender. Drain and rinse with cold water to stop cooking. Set aside.

Remove chicken from stock and let cool. Shred meat into bite-sized pieces, discarding bones and skin. Strain stock through a fine-mesh sieve and measure out 4.5 cups.

In the same large pot, combine the strained stock, curry paste or sambar powder, coconut milk, lemon juice, and ginger. Whisk cornstarch with water to make a slurry and add to pot. (If using sambar powder instead of paste, bloom it in a little hot oil first for better flavor.)

Bring to a boil, then reduce to a simmer. Add shredded chicken and cook for 3 minutes. Add bell peppers and cook 1 minute more.

Divide noodles among four large bowls. Ladle hot soup with chicken over noodles.

Arrange shrimp, bean sprouts, egg quarters, cashews, bell peppers, and curry leaves or basil attractively on top of each bowl.

Serve immediately with extra bean sprouts, herbs, and lemon wedges on the side.