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Coconut Curry Soup Explosion















Trans-fat Free, Low Carb


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
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 256g (9.0 oz)
Amount per Serving
Calories 23232% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 1149mg 48%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 62g
Vitamin A 1% Vitamin C 7%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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