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Coconut Red curry hot pot Recipe

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This recipe for Coconut Red curry hot pot, by , is from Eileen's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Eileen Kelly

Category:
Category:

Ingredients:  
Ingredients:  
2 cups chicken broth
cup chopped peeled fresh lemongrass
6 Kaffir lime leaves torn
5 (-inch) slices fresh galangal
1 Tble red curry paste
1 (4-ounce) packaged 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 Tble fish sauce
2 tsp brown sugar
⅓cup thinly diagonally cut green onions
2 Tble fresh lime juice
6 Tble coarsely chopped fresh cilantro, divided
3 ounces uncooked wide rice noodles



Directions:
Directions:
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 cup cilantro.

Cook noodles according to package directions; drain. Add noodles to coconut mixture. Ladle 1 cup soup in each of 6 bowls; Sprinkle evenly with remaining 2 tablespoons cilantro.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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