Coconut Red Curry 'Hot Pot' w/ Braised Chicken & Mushrooms

Recipe printed from chiknpastry.com

Coconut Red Curry 'Hot Pot' w/ Braised Chicken & Mushrooms
adapted from Cooking Light, October 2010; serves 4 as main, 6 as first course

ingredients
2  14 oz cans  fat-free, lower-sodium chicken broth
2 stalks chopped peeled fresh lemongrass
5  (1/4-inch) slices fresh ginger
2 Thai chiles
1 1/2  T  red curry paste
1  (4-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
8  oz  skinless, boneless chicken thighs, cut into bite-sized pieces
1  (13.5-ounce) can light coconut milk
1  T  Thai fish sauce
2  t  brown sugar
1/3  c  thinly diagonally cut green onions
3  T  fresh lime juice
6  T  coarsely chopped fresh cilantro, divided
5  oz  uncooked wide rice noodles

instructions
Bring broth to a boil in a medium saucepan over medium-high heat; stir in lemongrass, ginger, and chiles. 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.

Cook noodles according to package directions; drain (if your noodles are like mine and the package writing is in another language, this won't help... rice noodles are generally soaked in water for 30 minutes, then cooked in boiling water for 3-4 minutes; cook noodles right before serving, and not in advance). Add noodles to coconut milk mixture. Ladle 1 cup soup into each of 4-6 bowls; sprinkle evenly with remaining 2 tablespoons cilantro.

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