Thai Chicken and Coconut Soup with Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 tablespoon(s) cooking oil1 small onion, chopped4 cloves garlic, minced1 1/2 teaspoon(s) ground coriander1/2 teaspoon(s) ground ginger1/4 teaspoon(s) fresh-ground black pepper1/8 teaspoon(s) cayenne1 quart(s) canned low-sodium chicken broth or homemade stock2 cup(s) canned unsweetened coconut milk5 teaspoon(s) Asian fish sauce (nam pla or nuoc mam) or soy sauce1 3/4 teaspoon(s) salt2 strip(s) (3-inch-long) lime zest1/2 pound(s) egg fettuccine1 pound(s) boneless, skinless chicken breasts (about 3), cut into 14-inch slices2 tablespoon(s) lime juice3 tablespoon(s) chopped cilantro (optional)
Serves: 4
Directions
1.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.
2.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.
3.Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain.
4.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.
5.Notes: Asian fish sauce is available at Asian markets and some supermarkets
6.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).
Number of Servings: 4
Recipe submitted by SparkPeople user CAINESY81.
Directions
1.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.
2.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.
3.Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain.
4.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.
5.Notes: Asian fish sauce is available at Asian markets and some supermarkets
6.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).
Number of Servings: 4
Recipe submitted by SparkPeople user CAINESY81.
Nutritional Info Amount Per Serving
- Calories: 651.7
- Total Fat: 15.0 g
- Cholesterol: 156.3 mg
- Sodium: 2,794.6 mg
- Total Carbs: 90.1 g
- Dietary Fiber: 3.7 g
- Protein: 37.2 g
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