Thai Chicken and Coconut Soup With Noodles

Skylar's Note:

This is a great fragrant soup with a wonderful taste. You'll lick the bowl!

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 ½ tablespoons cooking oil
• 1 small onion , chopped
• 4 garlic cloves , minced
• ½ teaspoon curry powder
• ¼ teaspoon fresh ground black pepper
• 1 quart canned low sodium chicken broth or 1 quart homemade stock
• 2 cups canned unsweetened coconut milk
• 5 teaspoons asian fish sauce (nam pla or nuoc mam) or 5 teaspoons soy sauce
• 1 ¾ teaspoons salt
• ¼ teaspoon lime zest (optional)
• ½ lb egg fettuccine or ½ lb any other pastas
• 1 cup chopped carrot
• 1 lb boneless skinless chicken breast (about 3)
• 2 tablespoons lime juice
• 2 tablespoons chopped cilantro (optional)

Directions:

1. In a large pot, heat the cooking oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes.
2. Add the garlic, curry powder and black pepper; cook, stirring, for 30 seconds.
3. Add the broth, coconut milk, fish sauce, carrots, salt and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.
4. Meanwhile, in a large pot of boiling, salted water, cook the pasta until just done, about 12 minutes. Drain.
5. Add the chicken to the soup and simmer until just done, about 1 1/2 minutes. Remove the pot from the heat and stir in the pasta, lime juice and cilantro, if using. Serve the soup in bowls with a fork and spoon.