Real African Dishes: [MC-AllEthnic-Recipes] Spicy Coconut Rice Noodles & Chicken Soup [cross post]

Saturday, June 19, 2010

[MC-AllEthnic-Recipes] Spicy Coconut Rice Noodles & Chicken Soup [cross post]

<?xml version="1.0" standalone="yes" encoding="ISO-8859-1"?>
<!DOCTYPE mx2 SYSTEM "mx2.dtd">
<mx2 source="MasterCook" date="June 19, 2010">
<Summ>
<Nam>
Spicy Coconut Rice Noodles & Chicken Soup - Noodles Every Day
</Nam></Summ>
<RcpE name="Spicy Coconut Rice Noodles & Chicken Soup - Noodles Every Day" author="Corinne Trang">
<RTxt>
<![CDATA[
* Exported from MasterCook *

       Spicy Coconut Rice Noodles & Chicken Soup - Noodles Every Da

Recipe By     :Corinne Trang
Serving Size : 6     Preparation Time :0:00
Categories    : Asian                           Chicken & Poultry
                Chicken Breasts                 Pasta
                Soups & Stews                   Want To Try

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
2        tablespoons vegetable oil
1              large garlic clove -- minced
1                     shallot -- minced
4             stalks lemongrass -- trimmed to 8-10" & g
1 1/2    tablespoons Thai red curry paste -- up to 2 T.
1         tablespoon curry powder -- Indian
     1/4           cup light brown sugar -- OR palm sugar
2        tablespoons fish sauce
5               cups coconut milk -- unsweetened
4               cups chicken stock
2                     limes -- juice of
                        salt and pepper
8             ounces rice noodles -- dried narrow flat st
2               cups snow peas -- boiled for 1 or 2 mi
2               cups mung bean sprouts
6                     boneless skinless chicken thighs -- thinly sliced
12            sprigs fresh cilantro

Heat the oil in a large pot over medium heat, & stir-fry the garlic, shallot, & lemongrass until golden, about 5 minutes. Add the curry paste & powder & continue to stir-fry for 1 minute. Add the sugar & fish sauce, & continue to stir-fry until slightly caramelized, about 2 minutes. Add the coconut milk, stock & lime juice. Adjust the seasoning with salt & pepper to taste. Reduce the heat to low & simmer, covered, for 1 hour.

Bring a large pot of water to a boil, & cook the noodles until tender yet firm, about 10 seconds. Drain & divide among large soup bowls. Top each serving with some snow peas & mung bean sprouts.

Bring the flavored broth to a gentle boil over medium heat. Add the chicken, stir & boil gently until cooked through, about 5 minutes. Ladle a generous amount of the broth with sliced chicken over each serving of noodles. Serve garnished with cilantro sprigs.

Source:
"Noodles Every Day"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 757 Calories; 54g Fat (60.8% calories from fat); 8g Protein; 70g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 1476mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1 Fruit; 10 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

]]>
</RTxt>
<Serv qty="6"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Asian
</CatT>
<CatT>
Chicken & Poultry
</CatT>
<CatT>
Chicken Breasts
</CatT>
<CatT>
Pasta
</CatT>
<CatT>
Soups & Stews
</CatT>
<CatT>
Want To Try
</CatT>
</CatS>
<IngR name="vegetable oil" unit="tablespoons" qty="2"></IngR>
<IngR name="garlic clove" unit="large" qty="1">
<IPrp>
minced
</IPrp>
</IngR>
<IngR name="shallot" qty="1">
<IPrp>
minced
</IPrp>
</IngR>
<IngR name="lemongrass" unit="stalks" qty="4">
<IPrp>
trimmed to 8-10" & grated
</IPrp>
</IngR>
<IngR name="Thai red curry paste" unit="tablespoons" qty="1 1/2">
<IPrp>
up to 2 T.
</IPrp>
</IngR>
<IngR name="curry powder" unit="tablespoon" qty="1">
<IPrp>
Indian
</IPrp>
</IngR>
<IngR name="light brown sugar" unit="cup" qty="1/4">
<IPrp>
OR palm sugar
</IPrp>
</IngR>
<IngR name="fish sauce" unit="tablespoons" qty="2"></IngR>
<IngR name="coconut milk" unit="cups" qty="5">
<IPrp>
unsweetened
</IPrp>
</IngR>
<IngR name="chicken stock" unit="cups" qty="4"></IngR>
<IngR name="limes" qty="2">
<IPrp>
juice of
</IPrp>
</IngR>
<IngR name="salt and pepper"></IngR>
<IngR name="rice noodles" unit="ounces" qty="8">
<IPrp>
dried narrow flat sticks, soaked in water until pliable
</IPrp>
</IngR>
<IngR name="snow peas" unit="cups" qty="2">
<IPrp>
boiled for 1 or 2 minutes
</IPrp>
</IngR>
<IngR name="mung bean sprouts" unit="cups" qty="2"></IngR>
<IngR name="boneless skinless chicken thighs" qty="6">
<IPrp>
thinly sliced
</IPrp>
</IngR>
<IngR name="fresh cilantro" unit="sprigs" qty="12"></IngR>
<DirS>
<DirT>
Heat the oil in a large pot over medium heat, & stir-fry the garlic, shallot, & lemongrass until golden, about 5 minutes. Add the curry paste & powder & continue to stir-fry for 1 minute. Add the sugar & fish sauce, & continue to stir-fry until slightly caramelized, about 2 minutes. Add the coconut milk, stock & lime juice. Adjust the seasoning with salt & pepper to taste. Reduce the heat to low & simmer, covered, for 1 hour.
</DirT>
<DirT>
Bring a large pot of water to a boil, & cook the noodles until tender yet firm, about 10 seconds. Drain & divide among large soup bowls. Top each serving with some snow peas & mung bean sprouts.
</DirT>
<DirT>
Bring the flavored broth to a gentle boil over medium heat. Add the chicken, stir & boil gently until cooked through, about 5 minutes. Ladle a generous amount of the broth with sliced chicken over each serving of noodles. Serve garnished with cilantro sprigs.
</DirT>
</DirS>
<Srce>
Noodles Every Day
</Srce>
<Nutr>
Per Serving (excluding unknown items): 757 Calories; 54g Fat (60.8% calories from fat); 8g Protein; 70g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 1476mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1 Fruit; 10 1/2 Fat; 1/2 Other Carbohydrates.
</Nutr>
</RcpE></mx2>

__._,_.___

Reply to sender | Reply to group | Reply via web post | Start a New Topic

Messages in this topic (1)

Recent Activity: