Thai Chicken and Coconut Soup with Noodles

Thai Chicken and Coconut Soup with Noodles
Photo by © Melanie Acevedo

Ingredients

  • 2 cups canned unsweetened coconut milk
  • 4 cloves garlic, minced
  • 3 tablespoons chopped cilantro (optional)
  • 1 ½ tablespoons cooking oil
  • 1 ¾ teaspoons salt
  • 2 3- inch-long strips lime zest
  • ½ pound egg fettuccine
  • + 9 more ingredients
    • 2 tablespoons lime juice
    • 1 pound boneless, skinless chicken breasts (about 3), cut into 14-inch slices
    • 1 small onion, chopped
    • 1 ½ teaspoons ground coriander
    • 1/8 teaspoon cayenne
    • ½ teaspoon ground ginger
    • 1 quart canned low-sodium chicken broth or homemade stock
    • ¼ teaspoon fresh-ground black pepper
    • 5 teaspoons Asian fish sauce (nam pla or nuoc mam) or soy sauce

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. Add the garlic, coriander, ginger, black pepper, and cayenne; cook, stirring, for 30 seconds. 2. Add the broth, coconut milk, fish sauce, salt...

View full recipe at My Recipes

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