| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats, Seafood |
Thai |
Thai, Soups |
4 |
Servings |
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- 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 |
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.
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
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