Ingredients
-
1 1/2
-
1
-
4
-
1
-
-
1/8
-
4
-
2
-
3
-
2
-
1/2
-
4
-
2
-
3
-
Directions
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 , People if you change the recipe ingredients your not rating the recipe How can you have chicken soup without chicken? Dried ingredients have different flavor then fresh and halving ingredients definitely change the recipe , Reviewed for ZWT9- a lovely recipe that really makes an easy dinner Lots of ingredients but really comes together quickly I made using dried wide flat rice noodles and gf soy sauce to make this recipe gluten-free suitable The fresh coriander leaves and lime juice were a great addition before serving
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Steps
|
1
Done
|
Saute Onion, Garlic, and Ginger in Oil Over Medium Heat. |
|
2
Done
|
When Onion Is Tender, Add Black Pepper and Cayenne, Stirring to Coat All. |
|
3
Done
|
Add Broth, Coconut Milk, Soy Sauce, and Lime Zest and Bring to a Boil. |
|
4
Done
|
Reduce Heat to a Simmer. |
|
5
Done
|
Break Noodles in Half and Add to the Pot. Partially Cover and Let Simmer For 10 Minutes, Stirring Occasionally. |
|
6
Done
|
Add Chicken and Simmer Until Cooked Through, About 2 Minutes. |
|
7
Done
|
Stir in Lime Juice and Cilantro Just Before Serving. |
