Coconut Curry Soup Explosion

Title:
Coconut Curry Soup Explosion

Yield:
4 Servings

Categories:
Thai,
Soups




Ingredients:





   1/4 lb Soba noodles


          -OR- dried thin spaghetti


     2 ts Coconut milk


     2 c  Chicken broth


     1    Lemongrass stalk (no leaves)


          - cut into 1-inch lengths


     4 sl Fresh galangal (thin slices)


          -OR ginger


     3 tb Fish sauce


     1 tb Curry powder (or more)


     2 ts Grated lime peel


          -(or finely minced)


     2 tb Lime juice


     4    Hot red chilies


          - seeded and slivered; -OR-


     2 ts -Chinese chili sauce


     4    Chicken breast halves


          -(skinless and boneless)


     1 tb Oriental sesame oil


     8    Button mushrooms


          Salt; to taste


          Cilantro sprigs, 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.


 


 Serves: 4 as an entree, or 6 to 8 as the soup course.


 


 Source: Chopstix - by Hugh Carpenter and Teri Sandison


 ISBN: 1-55670-133-0


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini