Thai Chicken And Coconut Soup With Noodles |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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With its seductive flavors of coconut, lime, ginger and cilantro, this Thai soup is quickly becoming a favorite across the country. Our version includes enough chicken and noodles to make it a main course. If you like, turn up the heat with more cayenne. Read more . From Food and Wine online. Ingredients:
1-1/2 tablespoons cooking oil |
1 small onion, chopped |
4 cloves garlic, minced |
1-1/2 teaspoons ground coriander |
1/2 teaspoon ground ginger |
1/4 teaspoon fresh-ground black pepper |
1/8 teaspoon cayenne |
1 quart canned low-sodium chicken broth or homemade stock |
2 cups canned unsweetened coconut milk |
5 easpoons asian fish sauce (nam pla or nuoc mam) or soy sauce |
1-3/4 teaspoons salt |
2 strips (3-inch-long) lime zest |
1/2 pound egg fettuccine |
1 pound boneless, skinless chicken breasts (about 3), cut into 1/4-inch slices |
2 tablespoons lime juice |
3 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. Add the garlic, coriander, ginger, black pepper and cayenne; cook, stirring, for 30 seconds.
2. 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.
3. Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain.
4. 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.
5. Notes: Asian fish sauce is available at Asian markets and some supermarkets
6. Wine Recommendation: The spices and the coconut milk will be best accompanied by a wine with a hint of sweetness. Try a chenin blanc from California or a demi-sec version of Vouvray (also made from the chenin blanc grape).
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