Photo by Roberto Caruso. Small silk rugs from Baba Souk, Ostheimer wooden chickens from Nest.
Thai Coconut Chicken Noodle Soup
By Eshun Mott40
PREP TIME
10 min
TOTAL TIME
25 min
Makes
4 servings
Photo: Roberto Caruso
Take chicken noodle soup in a new and addictive direction with creamy coconut milk and crunchy vegetables.
Ingredients
- 1 tbsp vegetable oil
- 1 tbsp chopped garlic
- 1 tbsp finely chopped ginger
- 1 L sodium-free or homemade chicken stock
- 1 (400 mL) can coconut milk
- 3 quarter-size slices ginger
- 1 stalk lemongrass , root end bruised, cut into 3 pieces
- 2 tsp fish sauce
- 2 tsp lime juice
- ¼ tsp brown sugar
- 100 g thin rice noodles
- 1 large carrot , julienned or shredded
- 1 cup sliced snow pea pods , (stem, ends and strings removed)
- 2 cups shredded roast or rotisserie chicken
- 2 green onions , thinly sliced
- ¼ cup cilantro leaves
- Thai chili peppers , thinly sliced (optional)
Instructions
- 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.
