Coco-Noodle Doo Soup

By weavincanuck

Ingredients

• 1 medium yellow onion
• 1 pound chicken breast
• 2 cloves garlic
• 1 quart chicken broth
• one 3-inch piece fresh ginger, peeled and thinly sliced
• 1 pound pad-Thai rice noodles
• 2 tablespoons vegetable oil
• one 13-ounce can coconut milk
• pound snow peas
• 4 limes, juiced( try 2 next time)
• one 8-ounce can baby corn
• Salt, to taste
• 1 bunch scallions
• 1 cup fresh cilantro leaves

Details

Servings 4
Preparation time 20mins
Cooking time 45mins
Adapted from ivillage.com

Preparation

Step 1

1

Dice the onion, mince the garlic and finely chop the ginger. Set aside.

2

Chop snow peas, baby corn and scallions into ½-inch pieces and set aside.

3

Cut chicken into 1-inch cubes and set aside.

4

In a large stockpot, heat the vegetable oil over medium-low heat. Add onion and saute until translucent (about 3 to 5 minutes), stirring occasionally. Add garlic and ginger and continue to cook for 5 additional minutes.

5

Raise heat to medium-high temperature and add chicken and cook, stirring occasionally, for 8 minutes, or until chicken is cooked through. Add snow peas and baby corn and stir.

6

Pour chicken broth into pot and bring to a boil.

7

Add noodles and boil for 3 minutes. Lower to medium-low heat, cover, and allow to simmer for 10 minutes.

8

While soup is cooking, rinse and roughly chop the cilantro leaves.

9

Uncover and stir in cilantro leaves, scallions, coconut milk, limejuice, and salt. Simmer for 5 minutes. Adjust seasonings to taste and serve.