Thai Chicken and Coconut Soup With Noodles

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 tablespoons  cooking oil
• 1  small onion, chopped
• 4  garlic cloves, minced
• 1⁄2 teaspoon curry powder
• 1⁄4 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 3⁄4 teaspoons salt
• 1⁄4 teaspoon lime zest (optional)
• 1⁄2 lb  egg fettuccine or 1⁄2 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.