Thai Chicken And Coconut Soup With Noodles Asian Recipes

Ingredients

1 1/2 tbsp. Cooking oil

1 small onion

4 cloves garlic

1 1/2 tsp. ground coriander

1/2 tsp. ground ginger

1/4 tsp. fresh-ground black pepper

tsp. cayenne

1 qt. canned low-sodium chicken broth or homemade stock

2 c. canned unsweetened coconut milk

5 tsp. Asian fish sauce (nam pla or nuoc mam) or soy sauce

1 3/4 tsp. salt

2 strip (3-inch-long) lime zest

1/2 lb. egg fettuccine

1 lb. boneless

2 tbsp. lime juice

3 tbsp. Chopped cilantro (optional)

Preparation

Step 1In 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.Step 2Add 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.Step 3Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain.Step 4Add 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.Step 5Notes: Asian fish sauce is available at Asian markets and some supermarketsStep 6Wine 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).