How To Make Thai Chicken and Coconut Soup with Noodles
This Thai chicken and coconut soup is filled with the exotic flavors of ginger, lime, cilantro, and coconut. The noodles make this a more satisfying meal.
- 1½tbspcooking oil
- 1½tspground coriander
- ½tspground ginger
- ¼tspfresh ground black pepper
- 1qtlow sodium chicken broth,canned, or homemade stock
- 2cupscoconut milk,canned, unsweetened
- 5tspAsian fish sauce,(nam pla or nuoc mam) or soy sauce
- 2striplime zest,(3 inch long)
- ½lbegg fettuccine
- 2tbsplime juice
- 3tbspcilantro,chopped, optional
In a large pot, heat the cooking oil over moderately low heat
Add the onion and cook for about 5 minutes, stirring occasionally, until it is translucent.
Add the garlic, coriander, ginger, black pepper and cayenne; cook, stirring, for 30 seconds.
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
Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done. Drain.
Add the chicken to the soup and simmer for about 1 minute and 30 seconds until just done.
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.
- Calories: 788.83kcal
- Fat: 50.57g
- Saturated Fat: 27.77g
- Trans Fat: 0.17g
- Monounsaturated Fat: 12.89g
- Polyunsaturated Fat: 6.49g
- Carbohydrates: 50.85g
- Fiber: 2.75g
- Sugar: 2.61g
- Protein: 37.15g
- Cholesterol: 132.68mg
- Sodium: 1318.26mg
- Calcium: 84.04mg
- Potassium: 895.41mg
- Iron: 7.88mg
- Vitamin A: 59.20µg
- Vitamin C: 9.16mg
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