Take chicken noodle soup in a new and addictive direction with creamy coconut milk and crunchy vegetables.
sodium-free or homemade
1 (400 mL) can
, root end bruised, cut into 3 pieces
, julienned or shredded
snow pea pods
, (stem, ends and strings removed)
shredded roast or
, thinly sliced
, thinly sliced (optional)
Heat oil in a stockpot over medium heat. Add garlic and ginger; sauté for 1 min or until fragrant. Add chicken stock, coconut milk, ginger and lemongrass; bring to a boil. Cover, reduce heat to low and simmer for 10 min or until broth is flavourful. Discard lemongrass and ginger slices.
Add fish sauce, lime juice, brown sugar and rice noodles; simmer for 2 min or until noodles begin to soften. Add carrot, snow peas and chicken; simmer for 2 min longer or until vegetables are tender crisp.
Serve soup topped with green onions, cilantro leaves and chili peppers, if desired.
Photo by Roberto Caruso. Small silk rugs from Baba Souk, Ostheimer wooden chickens from Nest.