Coconut Curry Soup Explosion

Course : Curry
Serves: 4
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1/4 pound soba noodles or- dried thin spaghetti
2 teaspoons coconut milk
2 cups chicken broth
1 piece lemongrass stalk -- cut in 1 inch 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 pieces skinless boneless chicken breast halves
1 tablespoon oriental sesame oil
8 medium button mushrooms
1/4 teaspoon salt -- to taste
2 bunches cilantro sprigs -- for garnish

Preparation / Directions:

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

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