Coconut Red Curry Hot Pot With Braised Chicken And Mushrooms

• 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

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. 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.

chicken broth, fresh lemongrass, lime, fresh galangal, red curry, mushroom blend, skinless, light coconut milk, fish sauce, brown sugar, green onions, lime juice, fresh cilantro, rice noodles

Taken from www.myrecipes.com/recipe/coconut-red-curry-hot-pot-with-braised-chicken-mushrooms (may not work)