Thai Chicken and Coconut Soup With Noodles |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a great fragrant soup with a wonderful taste. You'll lick the bowl! 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.
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