Coconut Red curry hot pot Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups chicken broth
¾ cup chopped peeled fresh lemongrass
6 Kaffir lime leaves torn
5 (¼-inch) slices fresh galangal
1½ 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
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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 ¼ 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. |
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Number Of
Servings: |
Number Of
Servings:6 servings |
Preparation
Time: |
Preparation
Time:45 minutes |
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