Thai Chicken & Coconut Soup with Noodles

1 1/2 Tbs cooking oil
1 small onion (chopped)
4 cloves garlic (minced)
1 1/2 tsp ground coriander
1/2 tsp ground ginger
1/4 tsp fresh-ground black pepper
1/8 tsp cayenne
1 quart canned low-sodium chicken broth or homemade
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2 cups canned unsweetened coconut milk
5 tsp soy sauce (or nam pla or nuoc mam-Asian fish sauce)
1 3/4 tsp salt
2 strips lime zest (approximately 3 inch long)
1/2 lb egg fettuccine
1 lb boneless skinless chick breasts (approximately 3 breasts) cut into slices.
2 Tbs lime juice
3 Tbs chopped fresh cilantro (optional)

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.