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Ingredients

How to make it

  • 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).

Reviews & Comments 3

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    " It was excellent "
    mrsc543 ate it and said...
    I'm crazy for Thai food! This is a definite save. Thanks for the great post. Five forks!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    pleclare ate it and said...
    I'll have a bowl please!
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  • viejoverde 5 years ago
    wow...........lovely.will def give it a try
    Was this review helpful? Yes Flag

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