Thai Chicken and Coconut Soup With Noodles
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 22.18 ml cooking oil
- 1 small onion, chopped
- 4 garlic cloves, minced
- 7.39 ml ground coriander
- 2.46 ml ground ginger
- 1.23 ml fresh ground black pepper
- 0.61 ml cayenne
- 946.0 ml canned low sodium chicken broth or 946.0 ml homemade stock
- 473.18 ml canned unsweetened coconut milk
- 24.64 ml asian fish sauce (nam pla or nuoc mam) or 24.64 ml soy sauce
- 8.62 ml salt
- lime zest, 2 3-inch strips
- 226.79 g egg fettuccine
- 453.59 g boneless skinless chicken breast (about 3)
- 29.58 ml lime juice
- 44.37 ml chopped cilantro (optional)
directions
- 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. Add the garlic, coriander, ginger, black pepper, and cayenne; cook, stirring, for 30 seconds.
- Add the broth, coconut milk, fish sauce, salt, and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.
- Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain.
- 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 fettuccine, lime juice, and cilantro, if using. Serve the soup in bowls with a fork and spoon.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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