Coconut Curry Soup Explosion

Recipe Ingredients

1/4 lb	113g / 4oz	Soba noodles
2 teaspoons	10ml	Coconut milk
2 cups	474ml	Chicken broth
1		Lemongrass stalk, cut into 1" lengths
4		Fresh galangal - (thin slices), or ginger
3 tablespoons	45ml	Fish sauce
1 tablespoon	15ml	Curry powder - (or more)
2 teaspoons	10ml	Grated lime peel - (or finely minced)
2 tablespoons	30ml	Lime juice
4		Hot red chilies - seeded, slivered;
2 teaspoons	10ml	- chinese chili sauce
4		Chicken breast halves, skinless, boneless
1 tablespoon	15ml	Oriental sesame oil
8		Button mushrooms
		Salt - to taste
		Cilantro sprigs - for garnish

Recipe Instructions

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.

Source:
Chopstix - by Hugh Carpenter and Teri Sandison ISBN: 1-55670-133-0

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