Coconut Curry Soup Explosion
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4         pound  soba noodles
                        or- dried thin spaghetti
  2          teaspoons  coconut milk
  2               cups  chicken broth
  1                     lemongrass stalk -- cut in 1" pieces
  4             slices  fresh galangal -- thinly sliced
                        OR ginger
  3        tablespoons  fish sauce
  1         tablespoon  curry powder -- *to taste
  2          teaspoons  grated lime peel
  2        tablespoons  lime juice
  2          teaspoons  chinese chili sauce
  4                     skinless boneless chicken breast halves
  1         tablespoon  oriental sesame oil
  8                     button mushrooms
                        salt -- to taste
                        cilantro sprigs -- for garnish
 

Preparation:

ADVANCE PREPARATION: 1. Bring 5 quarts of water to a rapid boil. Add the noodles and cook until just tender in the center, about 5 minutes. 2. Immediately drain, rinse with cold water, and drain again. Mix in the cooking oil and set aside. 3. In a 3-quart saucepan, combine the coconut milk, broth, lemongrass, galangal or ginger, fish sauce, curry powder, lime peel and juice, and chili sauce. Set aside. 4. Cut the chicken into very thin bite-size pieces, then mix with the sesame oil. Thinly slice the mushrooms and set aside. Just before serving: 1. 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. 2. 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.

 

Nutritional Information:

317 Calories (kcal); 5g Total Fat; (14% calories from fat); 37g Protein; 33g Carbohydrate; 70mg Cholesterol; 690mg Sodium