Coconut Curry Soup Explosion
Yield
4 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | 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 root
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, skinless
(skinless and boneless) |
|
| 1 | tablespoon |
sesame oil
|
|
| 8 | each |
mushrooms, button
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
cilantro
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
soba noodles
|
*
|
| 1E+1 | ml |
coconut milk
|
|
| 473 | ml |
chicken broth
|
|
| 1 | each |
lemongrass
stalk, no leaves, cut into 1 inch lengths |
*
|
| 4 | slices |
galangal root
fresh, thin slices |
*
|
| 45 | ml |
fish sauce
|
|
| 15 | ml |
curry powder
|
|
| 1E+1 | ml |
lime zest
grated |
|
| 3E+1 | ml |
lime juice
|
|
| 4 | each |
hot chili peppers
red, seeded and slivered |
*
|
| 4 | each |
chicken breast halves, boneless, skinless
(skinless and boneless) |
|
| 15 | ml |
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.
