Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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