Coconut Curry Soup Explosion

35 minutes Prep: 15 minutes Cook: 20 minutes

232 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/4	pound	soba noodles
2	teaspoons	coconut milk
2	cups	chicken broth
1	each	lemongrass	stalk, no leaves, cut into 1 inch lengths
4	slices	galangal	fresh, thin slices
3	tablespoons	fish sauce
1	tablespoon	curry powder
2	teaspoons	lime zest	grated
2	tablespoons	lime juice
4	each	hot chili peppers	red, seeded and slivered
4	each	chicken breast halves, boneless and skinless	(skinless and boneless)
1	tablespoon	sesame oil
8	each	mushrooms, button
1	x	salt	to taste
1	x	cilantro	for garnish

Directions

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.

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Nutrition Facts

Serving Size 256g

Amount per Serving

Calories 232 32% of calories from fat

	% Daily Value*
Total Fat 8.0g	13%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 77mg	26%
Sodium 1149mg	48%
Total Carbohydrate 8.0g	3%
Dietary Fiber 1.0g	5%
Sugars 3.0g
Protein 31.0g	62%