COCONUT CHICKEN NOODLE SOUP WITH THAI FLAVORS
This is a modified version of a recipe I saw on delish.com, which cites Food & Wine as the original source. I made it a one dish recipe for easier clean-up and adapted it to what we usually have on hand. I like to use noodles I pick up at the local Asian market, but the original recipe called for egg fettucine, so you could easily sub that in if you can't find them. If you do use the fettucine, you will want to cook in a separate pot for 12 minutes and add them with the lime juice and cilantro at the end.
Provided by Starrynews
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion, garlic, and ginger in oil over medium heat.
- When onion is tender, add black pepper and cayenne, stirring to coat all.
- Add broth, coconut milk, soy sauce, and lime zest and bring to a boil.
- Reduce heat to a simmer.
- Break noodles in half and add to the pot. Partially cover and let simmer for 10 minutes, stirring occasionally.
- Add chicken and simmer until cooked through, about 2 minutes.
- Stir in lime juice and cilantro just before serving.
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