||COCONUT CURRY SOUP EXPLOSION
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)
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.