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  Recipe Home » Thai » Coconut Curry Soup Explosion
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  Coconut Curry Soup Explosion
  Category: Thai
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 246
Ingredients:
1/4 lb Soba noodles OR- dried thin spaghetti
2 tsp Coconut milk
2 cup Chicken broth
1 Lemongrass stalk (no leaves) cut into 1-inch lengths
4 slice Fresh galangal (thin slices) OR ginger
3 tbsp Fish sauce
1 tbsp Curry powder (or more)
2 tsp Grated lime peel (or finely minced)
2 tbsp Lime juice
4 Hot red chilies seeded and slivered, -OR-
2 tsp -Chinese chili sauce
4 Chicken breast halves (skinless and boneless)
1 tbsp Oriental sesame oil
8 Button mushrooms
Salt, to taste
Cilantro sprigs, for garnish
Instructions:
ADVANCE PREPARATION: Bring 5 quarts of water to a rapid boil. Add the
noodles and cook until just tender in the center, about 5 minutes.
Immediately drain, rinse with cold water, and drain again. Mix in the
cooking oil and set aside.

In a 3-quart saucepan, combine the coconut milk, broth, lemongrass,
galangal or ginger, fish sauce, curry powder, lime peel and juice, and
chilies or chili sauce. Set aside.

Cut the chicken into very thin bite-size pieces, then mix with the
sesame oil. Thinly slice the mushrooms and set aside.

LAST-MINUTE COOKING: Bring the soup to a simmer and cook over low
heat for 20 minutes. Add the chicken and stir gently with a spoon to
separate the pieces. Then add the mushrooms, noodles and salt. Turn
into a soup tureen or individual bowls and garnish with cilantro
sprigs. Serve at once.

Serves: 4 as an entree, or 6 to 8 as the soup course.

Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN:
1-55670-133-0
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