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Coconut Curry Soup Explosion

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      Title: COCONUT CURRY SOUP EXPLOSION
 Categories: Thai, Soups
      Yield: 4 Servings
 
    1/4 lb Soba noodles
           -OR- dried thin spaghetti
      2 ts Coconut milk
      2 c  Chicken broth
      1    Lemongrass stalk (no leaves)
           - cut into 1-inch lengths
      4 sl Fresh galangal (thin slices)
           -OR ginger
      3 tb Fish sauce
      1 tb Curry powder (or more)
      2 ts Grated lime peel
           -(or finely minced)
      2 tb Lime juice
      4    Hot red chilies
           - seeded and slivered; -OR-
      2 ts -Chinese chili sauce
      4    Chicken breast halves
           -(skinless and boneless)
      1 tb Oriental 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.
  
  Serves: 4 as an entree, or 6 to 8 as the soup course.
  
  Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN:
  1-55670-133-0
 
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