Recipe

Thai Chicken And Coconut Soup With Noodles Recipe

Add Step-by-Step Photos	Valinkenmore / All my dishes 2 months, 1 week ago 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. From Food and Wine online.... More Prep:20m Cook:20m Servings:4	Valinkenmor
	thai easy

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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

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.

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.

Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain.

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.

Notes: Asian fish sauce is available at Asian markets and some supermarkets

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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