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Ka Pundt (Coconut Curry Chicken Soup) Recipe

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This recipe for Ka Pundt (Coconut Curry Chicken Soup), by , is from Cub Scouts Recipes for Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Saeng Chaialee


2 chicken breasts
4-5 lime leaves
garlic powder
dried onions
bamboo shoots, canned
2 oz red curry paste
thin to medium rice noodles
1 can coconut milk
1 tsp lemon juice

Boil chicken with Accent, salt, lime leaves, garlic powder, and dried onions. Soak the bamboo shoots in warm water. Boil noodles separately. Add some of the chicken broth to the curry to thin to a liquid, and then add back into the pot. Add coconut milk and lemon juice. Remove chicken from broth when cooked through. Slice thin or shred, and return to the stock. Add bamboo to the soup. Salt to taste.

To serve, put noodles in a bowl and pour soup over. Garnish with thinly sliced cabbage, celery or lettuce, fresh cilantro, and fresh bean sprouts.




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