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Coconut Curry Soup Explosion

Kategorie:

Anzahl: 4 servings

450

2
2
1

4

3
1
2

2
4



4

1
8


g

Teel.
cups


Scheiben

Essl.
Essl.
Teel.

Essl.






Essl.



Soba noodles
-OR- dried thin spaghetti
Coconut milk
Chicken broth
Lemongrass stalk (no leaves)
-cut into 1-inch lengths
Fresh galangal (thin slices)
-OR ginger
Fish sauce
Curry powder (or more)
Grated lime peel
-(or finely minced)
Lime juice
Hot red chilies
-seeded and slivered
--OR-
-Chinese chili sauce
Chicken breast halves
-(skinless and boneless)
Oriental sesame oil
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

Stichworte: Thai, Soups




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