Thai Chicken and Coconut Soup with Noodles

By Howie

Ingredients

• 1 tb vegetable oil
• 1 small onion, chopped
• 4 cloves garlic, chopped fine
• 1 1/2 tsp ground coriander
• 1/2 tsp ground ginger
• 1/4 tsp fresh ground pepper
• 1/8 tsp cayenne
• 4 cups chicken stock
• 1 can coconut milk
• 5 tsp Asian fish sauce or soy sauce
• 3 strips lime zest
• 6 oz fettuccine
• 1 lb boneless, skinless chicken breasts, cut into 1/4 inch slices or 2 cups cubed cooked chicken
• 2 tb lime juice
• 3 tb cilantro, chopped
• salt

Details

Servings 4

Preparation

Step 1

1) In large saucepan, heat oil over medium heat. Add onion, saute for 3-5 minutes or until tender, stirring occassionally. Add garlic, coriander, ginger, black pepper and cayenne pepper. Cook for 30 seconds, stirring constantly.

2) Add stock, coconut milk, fish sauce, and lime zest; bring just to a boil. Reduce heat to low and simmer, partially covered, for 10 minutes, stirring occassionally.

3) Meanwhile, in large saucepan of boiling salted water, cook fettuccine for 10-12 minutes or until tender; drain.

4) Add chicken to soup and increase heat to medium; simmer for 3-4 minutes or until cooked. (if using cooked chicken, simmer 1-2 minutes). Remove pot from heat and stir in cooked fettuccine, lime juice, cilantro and salt to taste. Serve soup in bowls with a fork and spoon.