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Receta Coconut Curry Soup Explosion
by Global Cookbook

Coconut Curry Soup Explosion
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  Raciónes: 4

Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. Cut the chicken into very thin bite-size pcs, then mix with the sesame oil.
  4. Thinly slice the mushrooms and set aside.
  5. 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.
  6. 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.
  7. Serves: 4 as an entree, or possibly 6 to 8 as the soup course.