Coconut Red Curry Hot Pot with Braised Chicken and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Look for Kaffir lime leaves and galangal—also known as Thai ginger—at ethnic markets and gourmet grocers. If you can't find them, use an extra 1/4 cup chopped peeled fresh lemongrass to flavor the broth. You can use regular ginger in place of galangal. Ingredients:
2 cups fat-free, lower-sodium chicken broth |
3/4 cup chopped peeled fresh lemongrass |
6 kaffir lime leaves, torn |
5 (1/4-inch) slices fresh galangal |
1 1/2 tablespoons red curry paste |
1 (4-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster) |
8 ounces skinless, boneless chicken breast, cut into bite-sized pieces |
1 (13.5-ounce) can light coconut milk |
1 tablespoon thai fish sauce (such as three crabs) |
2 teaspoons brown sugar |
1/3 cup thinly diagonally cut green onions |
2 tablespoons fresh lime juice |
6 tablespoons coarsely chopped fresh cilantro, divided |
3 ounces uncooked wide rice noodles |
Directions:
1. Bring broth to a boil in a medium saucepan over medium-high heat; stir in lemongrass, lime leaves, and galangal. Reduce heat, and simmer 5 minutes. Remove from heat; let stand 30 minutes. Strain through a sieve over a bowl; discard solids. Return broth to pan; add curry paste, stirring with a whisk. Bring to a simmer over medium-high heat. Add mushrooms; cook 2 minutes or until tender. Stir in chicken; cook 3 minutes or until chicken is done. Add coconut milk, stirring well to combine. Stir in fish sauce and sugar, stirring until sugar dissolves. Remove from heat; stir in onions, juice, and 1/4 cup cilantro.
2. Cook noodles according to package directions; drain. Add noodles to coconut milk mixture. Ladle 1 cup soup into each of 6 bowls; sprinkle evenly with remaining 2 tablespoons cilantro.
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