Coconut Red Curry Hot Pot with Braised Chicken and Mushrooms

Photo: John Autry; Styling: Cindy Barr

Look for Kaffir lime leaves and galangal—also known as Thai ginger—at ethnic markets and gourmet grocers. If you can't find them, use an extra 1/4 cup chopped peeled fresh lemongrass to flavor the broth. You can use regular ginger in place of galangal.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 221
  • Fat: 5.4g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 17.2g
  • Carbohydrate: 27.3g
  • Fiber: 1g
  • Cholesterol: 33mg
  • Iron: 1.8mg
  • Sodium: 681mg
  • Calcium: 20mg

Ingredients

  • 2 cups fat-free, lower-sodium chicken broth
  • 3/4 cup chopped peeled fresh lemongrass
  • 6 Kaffir lime leaves, torn
  • 5 (1/4-inch) slices fresh galangal
  • 1 1/2 tablespoons red curry paste
  • 1 (4-ounce) package 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 tablespoon Thai fish sauce (such as Three Crabs)
  • 2 teaspoons brown sugar
  • 1/3 cup thinly diagonally cut green onions
  • 2 tablespoons fresh lime juice
  • 6 tablespoons coarsely chopped fresh cilantro, divided
  • 3 ounces uncooked wide rice noodles

Preparation

  1. 1. 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 1/4 cup cilantro.
  2. 2. Cook noodles according to package directions; drain. Add noodles to coconut milk mixture. Ladle 1 cup soup into each of 6 bowls; sprinkle evenly with remaining 2 tablespoons cilantro.
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