THAI COCONUT NOODLES

Thai Coconut Noodles image

These are so good- just something I came up with one day. They are quite spicy, so if you don't like a lot of heat, you might lower the spice the first time you try them. You can also adjust to chicken stock in order to have a thick sauce or a more soupy consistency. I like both. The red pepper is a type of spice, not a mashed up pepper as someone once asked me! I am a vegetarian now and this is still fabulous meat free.

Provided by Lady Clare

Categories Coconut

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 10

Ingredients

1 medium onion (chopped)
3 garlic cloves (minced)
1 teaspoon crushed red pepper flakes
1 -1 1/2 teaspoon ground coriander
2 -2 1/2 teaspoons cumin
3 tablespoons soy sauce
2 (10 ounce) cans coconut milk
4 cups vegetable stock or 4 cups chicken stock
1 (400 g) package rice noodles (flat kind)
2 chicken breasts (cut in strips and cooked)

Steps:

Pour a little oil in a large pot.
Add onion, garlic, red pepper, coriander and cumin.
Saute until onion has become translucent.
Add soy sauce, coconut milk and chicken/vegetable stock. Let simmer for 20 minutes to develop flavor.
Add cooked chicken and rice noodles.
Continue cooking for ten minutes or until the noodles are softened.

Nutrition Facts : Calories 801.8, Fat 33.9, SaturatedFat 25.4, Cholesterol 46.4, Sodium 1059.1, Carbohydrate 100.7, Fiber 5.8, Sugar 10.6, Protein 24.6