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Ingredients

• 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

Description

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

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