Thai Chicken & Coconut Soup with Noodles

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 1/2 Tbs cooking oil 1 small onion (chopped)4 cloves garlic (minced)1 1/2 tsp ground coriander1/2 tsp ground ginger1/4 tsp fresh-ground black pepper1/8 tsp cayenne1 quart canned low-sodium chicken broth or homemade stock2 cups canned unsweetened coconut milk5 tsp soy sauce (or nam pla or nuoc mam-Asian fish sauce)1 3/4 tsp salt2 strips lime zest (approximately 3 inch long)1/2 lb egg fettuccine1 lb boneless skinless chick breasts (approximately 3 breasts) cut into slices.2 Tbs lime juice3 Tbs chopped fresh cilantro (optional)
Directions
In a large pot, heat the cooking oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent (about 5 mins). Add the garlic, coriander, ginger, black pepper and cayenne; continue to cook, stirring for 30 seconds.
Add the broth, coconut milk, soy/fish sauce, salt and lime zest. Bring to a simmer, stirring occasionally. Reduce heat and continue to 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 mins). Remove the pot from the heat and stir in the fettuccini, lime juice and cilantro (optional).
Serve the soup in bowls with fork & spoon. Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user 1HOKIEMOM.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 337.4
  • Total Fat: 13.0 g
  • Cholesterol: 100.0 mg
  • Sodium: 1,246.7 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 1.1 g
  • Protein: 31.2 g

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