Prep 15 mins
Cook 0 mins
This is a modified version of a recipe I saw on delish.com, which cites Food & Wine as the original source. I made it a one dish recipe for easier clean-up and adapted it to what we usually have on hand. I like to use noodles I pick up at the local Asian market, but the original recipe called for egg fettucine, so you could easily sub that in if you can't find them. If you do use the fettucine, you will want to cook in a separate pot for 12 minutes and add them with the lime juice and cilantro at the end.
- 1 1⁄2 tablespoons cooking oil
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- black pepper, to taste
- 1⁄8 teaspoon cayenne (or more, if you want it hotter)
- 4 cups low sodium chicken broth
- 2 cups canned unsweetened coconut milk
- 3 teaspoons soy sauce
- 2 teaspoons lime zest
- 1⁄2 lb shan dong dried noodles, medium size
- 4 chicken tenderloins, sliced
- 2 tablespoons lime juice
- 3 tablespoons chopped cilantro
- Saute onion, garlic, and ginger in oil over medium heat.
- When onion is tender, add black pepper and cayenne, stirring to coat all.
- Add broth, coconut milk, soy sauce, and lime zest and bring to a boil.
- Reduce heat to a simmer.
- Break noodles in half and add to the pot. Partially cover and let simmer for 10 minutes, stirring occasionally.
- Add chicken and simmer until cooked through, about 2 minutes.
- Stir in lime juice and cilantro just before serving.
Very yummy, and oh, so easy! I love that kind of recipe! Really rich and creamy, and just loaded with noodles, definitely a meal in a bowl. I made a couple of changes, but I think I stayed true to the spirit of the recipe. I replaced the ginger with lemongrass, used rice stick noodles, and added a teaspoon or so of fish sauce. I also used leftover roasted chicken, and just added it to the last couple minutes of simmering to heat through. Really good, and a recipe that I will make again. Made for ZWT6.
Reviewed for ZWT9- a lovely recipe that really makes an easy dinner. Lots of ingredients but really comes together quickly. I made using dried wide flat rice noodles and gf soy sauce to make this recipe gluten-free suitable. The fresh coriander leaves and lime juice were a great addition before serving.
I made some changes to this recipe to suit our tastes, but not enough to alter the recipe significantly I think. Regardless we love this soup. My 15 year old daughter asked me if I could make another potful right away she liked it so much. So I used 1 can of coconut milk, no oil, 1/2 Tblsp of dried ginger, 1 kaffir lime leaf and no zest or juice, and 1 tsp of red curry paste not cayenne and I forgot the cilantro and I left out the chicken. This soup tastes amazing and is almost exactly like a Thai soup we get in a local restaurant we love. This was so simple to make too. Thank you so much for this recipe.