Coconut Curry Soup Explosion Recipe
Servings: 4
Ingredients
- 1/4 lb soba noodles
- 2 tsp coconut lowfat milk
- 2 c. chicken broth
- 1 x lemon grass stalk, (no leaves), cut into 1" lengths
- 4 slc fresh galangal, (thin slices), Or possibly ginger
- 3 Tbsp. fish sauce
- 1 Tbsp. curry pwdr, (or possibly more)
- 2 tsp grated lime peel, (or possibly finely chopped)
- 2 Tbsp. lime juice
- 4 x warm red chilies, seeded and slivered
- 2 tsp Chinese chili sauce
- 4 x chicken breast halves, skinless, boneless
- 1 Tbsp. oriental sesame oil
- 8 x button mushrooms salt, to taste cilantro sprigs, for garnish
Directions
- ADVANCE PREPARATION: Bring 5 qts of water to a rapid boil. Add in the noodles and cook till just tender in the center, about 5 min. Immediately drain, rinse with cool water, and drain again. Fold in the veg. oil and set aside.
- In a 3-qt saucepan, combine the coconut lowfat milk, broth, lemon grass, galangal or possibly ginger, fish sauce, curry pwdr, lime peel and juice, and chilies or possibly chili sauce. Set aside.
- Cut the chicken into very thin bite-size pcs, 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 min. Add in the chicken and stir gently with a spoon to separate the pcs.
- Then add in the mushrooms, noodles and salt. Turn into a soup tureen or possibly individual bowls and garnish with cilantro sprigs. Serve at once.
- Serves: 4 as an entree, or possibly 6 to 8 as the soup course.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 348g | |
| Recipe makes 4 servings | |
| Calories 400 | |
| Calories from Fat 153 | 38% |
| Total Fat 17.05g | 21% |
| Saturated Fat 4.44g | 18% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 1560mg | 65% |
| Potassium 662mg | 19% |
| Total Carbs 27.02g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.41g | 2% |
| Protein 35.91g | 57% |
