Coconut Red Curry Hot Pot

Coconut Red Curry Hot Pot

2 cups fat-free, lower-sodium chicken broth
3/4 cup chopped peeled fresh lemongrass or 3 dried stalks lemongrass
6 Kaffir lime leaves, torn
5 (1/4-inch) slices fresh galangal or 3 pieces of dried 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 gluten-free soy sauce
2 teaspoons brown sugar
1/3 cup thinly diagonally cut green onions
2 tablespoons fresh lime juice
4 tablespoons coarsely chopped fresh cilantro, divided
3 ounces uncooked wide rice noodles

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 soy sauce and sugar, stirring until sugar dissolves. Turn heat to low; stir in onions, juice, and 1/4 cup cilantro.

2. Cook noodles according to package directions; drain. Add noodles to coconut milk mixture. Ladle 1 cup soup into each of 6 bowls.

Servings: 6


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