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Coconut Curry Soup Explosion

Cuisine: Thai
Type: Pasta
Courses: Soup
Serves: 4 people

Recipe Ingredients

1/4 lb 113g / 4ozSoba noodles
2 teaspoons 10mlCoconut milk
2 cups 474mlChicken broth
1   Lemongrass stalk, cut into 1" lengths
4   Fresh galangal - (thin slices), or ginger
3 tablespoons 45mlFish sauce
1 tablespoon 15mlCurry powder - (or more)
2 teaspoons 10mlGrated lime peel - (or finely minced)
2 tablespoons 30mlLime juice
4   Hot red chilies - seeded, slivered;
2 teaspoons 10ml- chinese chili sauce
4   Chicken breast halves, skinless, boneless
1 tablespoon 15mlOriental 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.

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


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