Coconut Red Curry Hot Pot With Braised Chicken And Mushrooms

3 faves
More from this source
Cooking Light


Add a comment


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

You might also like

Goa Curry Mussels Hot Pot Recipe
Food Republic
IraĆ¼ Lau Juyeirugu (Seafood Soup)
Thai Seafood Hot Pot
Self Magazine
Tofu Vegetable Hot Pot
Cooking Light
Clay Pot Shrimp With Brown Rice
My Recipes
Clay-Pot Chicken
Chickpea Hot Pot Recipe
101 Cookbooks
Beef Sukiyaki Hot Pot (Nabe) Recipe
White On Rice Couple
Asian Hot Pot
Real Simple
Chinese Clay Pot Rice Recipe
Steamy Kitchen