Photo: Roberto Caruso
Take chicken noodle soup in a new and addictive direction with creamy coconut milk and crunchy vegetables.
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)
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.
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