Thai Chicken and Coconut Soup With Noodles
photo by lee_albrecht
- Ready In:
- 30mins
- Ingredients:
- 15
- 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
- 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, curry powder and black pepper; cook, stirring, for 30 seconds.
- 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.
- Meanwhile, in a large pot of boiling, salted water, cook the pasta 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 pasta, lime juice and cilantro, if using. Serve the soup in bowls with a fork and spoon.
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