Coconut Curry Soup Explosion

Name: Coconut Curry Soup Explosion
Yield: 4
Cuisine: Thai
Ingredients: soba noodles; coconut milk; chicken broth; lemongrass; galangal root; fish sauce; curry powder; lime zest; lime juice; hot chili peppers; chicken breast halves, boneless, skinless; sesame oil; mushrooms, button; salt; cilantro

Submitted by nician

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

POUND SOBA NOODLES *

TEASPOONS COCONUT MILK

CUPS CHICKEN BROTH

EACH LEMONGRASS
stalk, no leaves, cut into 1 inch lengths *

SLICES GALANGAL ROOT
fresh, thin slices *

TABLESPOONS FISH SAUCE

TABLESPOON CURRY POWDER

TEASPOONS LIME ZEST
grated

TABLESPOONS LIME JUICE

EACH HOT CHILI PEPPERS
red, seeded and slivered *

EACH CHICKEN BREAST HALVES, BONELESS, SKINLESS
(skinless and boneless)

TABLESPOON SESAME OIL

EACH MUSHROOMS, BUTTON

X SALT
to taste *

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.