- 4
- 20 mins
- 45 mins
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
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.