RED HOT HOTPOT RECIPES
COCONUT RED CURRY HOT POT & BRAISED CHICKEN & MUSHROOMS RECIPE
Look for Kaffir lime leaves and galangal—also known as Thai ginger—at ethnic markets and gourmet grocers. If you can't find them, use an extra 1/4 cup chopped peeled fresh lemongrass to flavor the broth. You can use regular ginger in place of galangal.
Provided by Nancie Mcdermott
Yield 6 servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
Nutrition Facts : Calories 221 calories, CarbohydrateContent 27.3 g, CholesterolContent 33 mg, FatContent 5.4 g, FiberContent 1 g, ProteinContent 17.2 g, SaturatedFatContent 4.4 g, SodiumContent 681 mg
HOTPOT RECIPES | BBC GOOD FOOD
Bake these easy hotpots for a comforting autumnal dinner. See our selection of beef, lamb, pork and vegetarian one-pots topped with sliced potato.
Provided by Good Food team
Number Of Ingredients 1
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