This coconut curry soup is exploding with flavors like lemongrass, galangal, and red chiles.
1/4 pound soba noodles or dried thin spaghetti
2 teaspoons coconut milk
2 cups chicken broth
1 lemongrass stalk (no leaves), cut into 1-inch lengths
4 slices fresh galangal (thin slices) or ginger
3 tablespoons fish sauce
1 tablespoon curry powder (or more)
2 teaspoons grated lime peel (or finely minced)
2 tablespoons lime juice
4 hot red chiles, seeded and slivered
OR
2 teaspoons Chinese chili sauce
4 chicken breast halves (skinless and boneless)
1 tablespoon sesame oil
8 button mushrooms
salt, to taste
cilantro sprigs, for garnish
ADVANCE PREPARATION: Bring 5 quarts of water to a rapid boil. Add the noodles and cook until just tender in the center, about 5 minutes. Immediately drain, rinse with cold water, and drain again. Mix in the cooking oil and set aside.
In a 3-quart saucepan, combine the coconut milk, broth, lemongrass, galangal or ginger, fish sauce, curry powder, lime peel and juice, and chilies or chili sauce. Set aside.
Cut the chicken into very thin bite-size pieces, then mix with the sesame oil. Thinly slice the mushrooms and set aside.
LAST-MINUTE COOKING: Bring the soup to a simmer and cook over low heat for 20 minutes. Add the chicken and stir gently with a spoon to separate the pieces. Then add the mushrooms, noodles and salt. Turn into a soup tureen or individual bowls and garnish with cilantro sprigs. Serve at once.
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