Chicken & Mushroom Laksa

100 grams Rice Noodles
2 serving Shitake Mushrooms (4 mushrooms, 72 grams)
.5 cup, chopped Scallions, raw
.5 tbsp Crisco Pure Vegetable Oil
4 tsp A Taste of Thai - Red Curry Paste (by LISAG418)
2 cup Milk, SO Delicious® Coconut Milk, unsweetened, 1 cup serving
1.5 cup (8 fl oz) Chicken Broth
6 ounces Chicken Breast (cooked), no skin, roasted
2.5 cup Bean sprouts
1.5 tbsp Fish Sauce
1 fruit (2" dia) Limes
.5 tsp Granulated Sugar
100 grams Cilantro, raw

Put noodles into large bowl and pour enough boiling water over to cover. Let soak while preparing rest of soup. Brown chicken and set aside. Thickly slice mushrooms, and thinly slice scallions. Heat 1 tsp of oil in pan over high heat. Add mushrooms and scallions and fry for 2 min, until softened. Set aside. Lower the heat, then add the remaining oil to the pan. Ad curry paste and cook for 3 minutes stirring frequently until fragrant. Stir in coconut milk and broth and simmer for 2 minutes. Add chicken Squeeze juice from the lime, stir in bean sprouts and return mushrooms and scallions to the pan. Season soup with lime juice, fish sauce and sugar then remove from heat. Drain noodles and divide among serving bowls. Ladle soup over the noodles. Garnish with cilantro

Serving Size: makes 4 servins

Number of Servings: 4

Recipe submitted by SparkPeople user LLOYDCM.