Coconut Curry Soup Explosion
Submitted by nician
A Thai-inspired coconut curry soup with tender chicken, soba noodles, and mushrooms in a fragrant broth of lemongrass, galangal, fish sauce, and lime. Warming, aromatic, and ready in 35 minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minThis soup hits you with a wall of aroma the second it starts simmering. Lemongrass, galangal, lime zest, fish sauce, and coconut milk all go into the pot together, building a broth so deeply fragrant your kitchen will smell like a Bangkok street stall.
Thin-sliced chicken breast poaches right in the broth, staying silky and tender. Soba noodles and sliced mushrooms round it out into a full, satisfying bowl.
Fresh chilies bring the heat, cilantro brings the brightness, and that squeeze of lime ties everything together. It’s the kind of soup that clears your sinuses and warms you straight through.
Pro Tips
- Slice the chicken as thin as you can. It cooks in minutes in the simmering broth and stays incredibly tender.
- If you can’t find galangal, fresh ginger works. The flavor is different but still great.
- Cook the soba noodles separately and rinse them well. Adding uncooked noodles directly to the broth will make it starchy and cloudy.
- Fish out the lemongrass pieces before serving. They’re there for flavor, not for chewing.
Ingredients
Directions
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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