Red Curry And Coconut Soup

• 2 T butter
• 3 T of red curry paste
• 3 cans of coconut milk
• 3 C of chicken broth
• 1 long piece of lemongrass
• 7 fresh lime leaves, washed
• 6 mushrooms, sliced
• 1/2 C of thinly sliced carrots
• 1/4 C of fresh cilantro, chopped
• 2 pouches TJ rice noodles
• 2 chicken breast, very thinly sliced
• 1 C of bean sprouts
• Lime juice
• 1 green onion (scallions) thinly sliced, to garnish

1. Melt butter in large soup pot and stir the curry paste into it. Cook stirring constantly for about 2 minutes. Add chicken broth and coconut milk on medium high heat. Mix well and add in red curry paste and salt to taste. Reduce heat to medium.
2. On a cutting board, with the back of a knife, bruise your lemongrass (hit your lemongrass many times for it to break down a bit. That way the juices with leak out and flavor your broth).
3. Add lemongrass and lime leaves to broth. Mix well and simmer for 5 minutes. Add carrots, mushrooms, cilantro and noodles. Let cook for about 5 minutes, mixing well to make sure the noodles don not stick together. Test noodles. If they are about half cooked, throw in your chicken. Since you sliced the chicken very thin, it should not take more than 3-4 minutes to cook. Test chicken and noodles. If they are both ready, throw in bean sprouts and cook for one more minute (I like my bean sprouts still crunchy).
4. Remove lemongrass and the lime leaves (or leave them in but I wouldn't eat them).
5. Drizzle some lime juice in each serving bowl, on top of the soup.

t, t, coconut milk, chicken broth, lime, mushrooms, carrots, fresh cilantro, pouches, chicken, sprouts, lime juice, green onion

Taken from www.epicurious.com/recipes/member/views/red-curry-and-coconut-soup-52629931 (may not work)